Assortment of smoked poultry products. Comparative assessment of the quality of smoked poultry products produced by various manufacturers. Preparing poultry for smoking
Classification and range
Meat products- food products from meat and meat products.
The range of meat products is extremely large and varied and includes both raw products that have undergone only primary processing, as well as semi-finished products prepared for culinary use, and ready-made products for direct consumption.
Meat products are divided into the following main groups, which differ in the nature of processing, use and other characteristics.
Meat and offal raw primary processing:
a) meat of various types in carcasses, half carcasses, quarters and varietal cuts cooled, chilled, frozen and defrosted (Lamb, Buffalo, Camel, Beef, Pork, etc.);
b) meat of various types, packaged in portions for culinary use - chilled and frozen;
c) offal of various species and from various animals.
Meat semi-finished products:
a) semi-finished products from meat of various types: natural, breaded and chopped chilled and frozen (Azu, Entrecote, Beef Stroganoff, Chopped meat, Cutlets, etc.);
b) natural semi-finished products from offal - in chilled and frozen form - in blocks and packaged in portions (Lung, Brains, Liver, etc.).
Salted meat: meat of various types in cuts, preserved with salt (corned beef).
Smoked meat (smoked products);
a) smoked, smoked-boiled and boiled lamb meats (Lamb smoked meats);
b) beef smoked meats in smoked, finished-boiled and boiled form (Beef smoked meats);
c) smoked pork - in smoked, smoked-boiled, boiled and baked form (smoked pork, Hams, Rolls, Bacon, etc.).
Sausages:
a) boiled sausages;
b) semi-smoked sausages;
c) raw smoked sausages;
d) smoked-boiled sausages;
e) liver sausages;
e) blood sausages;
g) stuffed sausages;
h) horse sausages;
i) reindeer meat sausages;
j) dietary sausages;
l) sausages;
m) sausages;
m) meat loaves;
o) brawns;
n) jellied;
p) pates;
c) jelly.
Canned meat: canned meat, offal, meat with vegetable components and from vegetable raw materials with animal fats (stewed lamb, stewed beef, etc.).
Culinary products from meat and offal (Meat culinary products).
Meat concentrates (Bouillon cubes, Dry meat, Meat powder).
Blood products (Blood): canned food and medicinal blood products.
Meat of slaughtered poultry (Poultry slaughter): meat of chickens, geese, ducks, etc. in carcasses and packaged in chilled and frozen form (Chickens, Geese, Ducks, etc.).
Game (feathered game): upland game, steppe game, etc., chilled and frozen (Capercaillie, Partridges, Black grouse, etc.).
Sausages from poultry meat (Sausages from poultry meat).
Canned poultry and game meat (Canned poultry and game).
Culinary products from poultry and game meat (fried chickens, stuffed chickens, fried geese, roasted turkeys, etc.).
Meat and flour products (Pelmeni, Pirozhki).
Special fabrications:
a) endocrine-enzyme raw materials from meat carcasses in frozen form;
b) medical and technical products from endocrine-enzymatic raw materials.
Each group of meat products includes an assortment of many items of various nature and quality.
Raw meat products they enter the trade network in the form of large cuts, packaged and in the form of semi-finished products. The morphological composition (the ratio of muscle, fat, bone and other tissues) and the chemical composition of various parts of the carcass - cuts - are heterogeneous. Based on the morphological and chemical composition and culinary purposes, meat products can be produced prepared for a specific culinary use:
for frying (mainly tenderloin, fillet, thick and thin edges, beef butts; pork loin, brisket and ham; lamb ham, loin and brisket, etc.);
For stewing (shoulder, rump and beef rump; pork loin, brisket and ham; lamb shoulder, brisket, etc.);
for cooking or for use in chopped form (beef rump and rump; pork ham, loin and brisket; lamb shoulder and brisket, etc.);
for first courses - soups, borscht, broths (various cuts). By-products were also produced in packed form in weight portions.
The production of meat semi-finished products in the form of portioned pieces, which do not require preliminary processing and are fully prepared for culinary use, has developed within a wide range. Semi-finished meat products were made from beef and lamb of the I category of fatness, veal of medium fatness, pork fat, bacon and meat categories of fatness.
Semi-finished products are produced in the following types:
natural, i.e. not subjected to any form of grinding or mechanical processing and prepared from the best varieties tender muscle tissue (azu, entrecotes, langets, beef steaks; cutlets, escalopes, schnitzels, pork bacons; cutlets, schnitzels, lamb kebabs, etc.);
Breaded, that is, subjected to some loosening and immersion in an egg solution - lezon and rolled in breadcrumbs (beef rump steaks; pork chops and schnitzels; lamb chops and schnitzels, etc.);
minced - from meat of all categories of fatness and all varieties, freed from bones, tendons, finely chopped and mixed with various ingredients: spices, fats, wheat bread, etc .;
· soup sets -- bone semi-finished products. Some types of by-products are also produced in the form of semi-finished products - french fries, brains in breadcrumbs.
Meat and meat products are fresh perishable goods. To obtain meat products of greater durability, to give them new nutritional and taste qualities, they are subjected to various processing processes, as a result of which new types of meat products are obtained. To extend the shelf life of meat and meat products are chilled, frozen, salted, smoked, and processed into canned food, sausages, concentrates. From meat and meat products subjected to salting, a wide range of products is made, used in boiled and smoked form, which is distinguished by a specific taste and aroma.
When salting meat cuts, they are subjected to special preparatory operations (for example, removing bones, giving a certain shape, etc.), and then they are processed with special compounds (for example, in the fifties, salt compositions from table salt, saltpeter, nitrite, sugar, as well as ascorbic acid, or sodium ascorbate), which not only create an environment that prevents spoilage of the product, but also improve its quality: a more delicate texture is created, a pink-red color is preserved, and a specific aroma appears.
The range of meat products includes salted meat products(without their further processing), and subjected after salting to smoking, boiling, baking or smoking with subsequent cooking. Smoking meat products, in addition to great durability, gives them a specific taste and aroma. Both salted and salted-smoked meat products are subjected to cooking, with bones or after removing the bones. During cooking of salinities (as well as during salting), part of the protein and extractive substances are lost, but the digestibility of the product improves due to a change in the state of connective tissue formations that turn into gelatin, denaturation of proteins and the removal of some excess salt compounds.
Roasting gives a specific taste and aroma. Both salted and smoked meat products are baked, as well as those that have not undergone these processes (in the manufacture of boiled pork, carbonate). Baked meat products have a more delicate texture than boiled or smoked ones, and are well absorbed by the body.
A significant place among meat products is occupied by sausages. Their peculiarity lies in the fact that the raw materials from which they are made are meat and offal, by preparation (freeing from bones, connective tissue formations, blood and lymphatic vessels, refractory fat deposits, etc.), grinding the resulting almost pure muscle tissue and mixing with fat, usually more fusible, as well as flavoring substances (salt, sugar, spices, spices, etc.) turns into a product of increased value and high digestibility. Raw meat improved by such a special preparatory operation in the form of minced meat with or without casings is subjected to heat treatment: roasting and boiling or boiling and baking, or boiling and smoking, or only smoking, which makes the product ready for consumption without any additional processing or for the preparation of second courses (sausages, etc.). Smoked sausages are shelf-stable. The assortment of sausages is varied.
An important type of meat products are also canned meat and offal. Canned meats are distinguished by high nutritional value and digestibility, since during their manufacture, inedible parts are removed from raw materials, and during cooking (sterilization), due to the tightness of the container, the main nutrients have no losses, although their properties change somewhat. Canned meat is convenient for eating, because it is a finished product - ready-made second or first courses, or snacks, which in some cases need only heating. Canned food can be stored without deterioration for a long time - for a number of years. They are the most persistent meat products and are used to create reserves of meat products.
Meat products also include meat concentrates- dry meat, meat powder, bouillon cubes, etc. They are dehydrated meat products with a moisture content of 6-10% (instead of 75-92% in raw products). Dehydration creates an environment unfavorable for the life of microflora, and therefore protects the product from spoilage during long-term storage, even if high temperature environment. Dehydration of meat products is achieved by exposure to high or low temperatures (sublimation - the removal of moisture at low temperatures without the transition of ice into liquid). When water is added, concentrates are almost completely restored to their original (before dehydration) state and are used for cooking first and second courses. Concentrates are mainly used for expeditions and hikes, when it is important to have a small weight of food products and get a quickly highly nutritious product.
Meat products are blood products- hematogen used for anemia; food albumin, which replaces egg white in the confectionery industry, and others, as well as endocrine-enzyme raw materials for the production of organ preparations for medical and technical purposes - endocrine and external secretion glands (pancreas, adrenal, thyroid, goiter, etc.) and enzyme raw materials (liver , mucous membranes of the stomachs, etc.).
A large group of meat products are meat and meat products from game and poultry raw, in the form of culinary and sausage products and canned food. V. A. Timofeeva "Commodity Research food products", ed. "Phoenix", 2010
Smoked, boiled-smoked and baked delicacies are very popular among consumers, and are an indispensable product for festive table. The delicacy group of products has a pleasant taste with a delicate aroma of smoking, and also have a rich biological value.
Assortment of smoked and boiled-smoked delicacies
The range of smoked, boiled-smoked and baked delicacies is quite wide and may include smoked-baked hams, rolls, bacon, boneless ham, brisket, carbonate, loin, baked chop and boiled pork, but not limited to this range.
Raw materials for the production of smoked and boiled-smoked gourmet products
For the production of smoked, boiled-smoked and baked deli products, the following types of raw materials are used:
Chilled or defrosted pork carcasses and half carcasses of meat or bacon fatness, with or without skin, weighing 20-60 kg:
Cooking food;
Or nitrite-curing mixture. Nitrite-curing mixture is more preferable, in connection with the entry into force of the customs union;
Or glucose;
Spices and spices (ground, ground, paprika, etc.) or extracts of spices and spices. Extracts of spices and spices do not change the color of the product when injected and retain a pleasant appearance finished product;
It is also possible to use various food additives, such as gums, vegetable or animal, flavoring additives and other components.
Technology for the production of smoked and boiled-smoked gourmet products
1. If pork carcasses or half carcasses were frozen in a defrosting chamber to a temperature in the thickness of the muscles of 0 ... 2 ° C.
2. Carcasses and half carcasses are divided into cuts, then the cuts are divided, deboned and, if necessary, depending on the product being produced. For example: the cervico-scapular part is sent to the production of rolls, bacon; brisket for the production of bacon, rolls, smoked-baked brisket; hams for smoked-baked hams, boneless ham, loin for the production of smoked-boiled loin; carbonate for the production of smoked and smoked-cooked carbonate, etc.
3. Cuts of meat and fat are removed from the prepared meat. The temperature of the meat should not exceed 2 ... 4 °C.
4. Brine preparation.
If there is no flake ice, you can use chilled drinking water previously aged in the maturation chamber at a temperature of 2 ... 4 °C.
The brine may also include various food additives to thicken or increase the water-binding/water-holding capacity of the meat. For example vegetable or animal proteins, gums, starches, phosphates and other food additives.
Important! If possible, avoid microbiological contamination of injection brine and meat, as this can lead to product spoilage in the future.
5. The resulting brine is injected into the meat using a manual or automatic multi-needle. Hams and large-sized deli products are injected with up to 12%, small rolls, brisket, bark carbonate are injected with 5%.
6. After injection, the meat is placed in a vacuum massager with a cooling jacket and massaged for 45-120 minutes at a temperature of 0 ... 2 °C.
8. After rubbing, the meat is placed in stainless steel pasties. And Withstand depending on the size and weight of the product for 1-5 days at a temperature of 2 ... 4 ° C.
9. After a period, the meat is poured with the same injection brine in an amount of 40-50% by weight of the raw material. Exposure in brine can be from 1 to 5 days at a temperature of 2 ... 4 ° C.
10. After soaking in brine, the product is washed with running water at a temperature of 20 ... 25°C. Let the water drain.
11. The product is shaped, if necessary or in accordance with the technological instructions, the product is wrapped in cellophane and tied with twine. The product is looped and hung on the frames.
12. The hung product is kept for 20-30 minutes at an ambient temperature of 20 ... 25 ° C, in order to dry the surface. If the surface is poorly dried, then during smoking, the formation of defects is possible, such as darkening of the surface, the product getting a sharp aroma and taste of smoking, giving bitterness.
13. Thermal treatment of smoked gourmet products:
At a temperature of 30 ... 35 ° C for 1-3 days, depending on the type of product, then the product is sent for drying at a temperature not exceeding 12 ° C for 5-10 days at a relative air humidity of not more than 75%.
The safety of the product in this case is ensured by a complex of factors: a high content of table salt, a decrease in humidity (due to drying), and the preservative effect of smoke substances.
Heat treatment of boiled-smoked gourmet products:
Smoked at a temperature of 30 ... 35 ° C for 3-4 hours (sometimes more).
Cooking until ready at a temperature of 95 ° C at the time of loading and 82 ... 85 ° C during the cooking process. Cooking is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° С.
After cooking, the product is showered with clean tap water at a temperature of up to 40 ° C, and then cooled to a temperature in the thickness of the muscles of no more than 8 ° C.
The safety of the product is due to the following factors: high content of table salt, preservative effect of smoke substances, heat treatment of the product.
Heat treatment of baked products:
Baked deli products such as boiled pork and carbonade are baked at a temperature of 120 ... 150 ° C for 3-5 and 1.5-2 hours, respectively. Roasting is carried out until the temperature in the thickness of the muscles reaches 72 ... 74 ° C. Further cooled to a temperature not exceeding 8 °C.
14.
They carry out quality control of the finished product, perform analyzes for the content of moisture, sodium chloride, sodium nitrite.
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GOST R 55499-2013
NATIONAL STANDARD OF THE RUSSIAN FEDERATION
POULTRY PRODUCTS
General specifications
Products of poultry meat. General specifications
OKS 67.120.20
OKP 92 1355
Introduction date 2014-07-01
Foreword
1 DEVELOPED by the State Scientific Institution All-Russian Research Institute of the Poultry Processing Industry of the Russian Academy of Agricultural Sciences (GNU VNIIPP of the Russian Agricultural Academy)
2 INTRODUCED by the Technical Committee for Standardization TK 116 "Products of processing poultry, eggs and freeze-drying"
3 APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated July 29, 2013 N 456-st
4 INTRODUCED FOR THE FIRST TIME
The rules for the application of this standard are set out in GOST R 1.0-2012 (section 8). Information about changes to this standard is published in the annual (as of January 1 of the current year) information index "National Standards", and the official text of changes and amendments - in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the next issue of the information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)
1 area of use
1 area of use
This standard applies to poultry meat products (hereinafter referred to as products) intended for direct consumption, preparation of various dishes and snacks.
Safety requirements are set out in 5.2.4 and 5.2.5, quality requirements - in 5.2.1, marking - in 5.4.
2 Normative references
This standard uses normative references to the following standards:
GOST R ISO 13493-2005 Meat and meat products. Method for the determination of chloramphenicol (levomycetin) using liquid chromatography
GOST R 50454-92 (ISO 3811-79) Meat and meat products. Detection and counting of putative coliform bacteria and Escherichia coli (arbitrage method)
GOST R 50455-92 (ISO 3565-75) Meat and meat products. Salmonella detection (arbitration method)
GOST R 51074-2003 Food products. Information for consumers. General requirements
GOST R 51289-99 Reusable polymer boxes. General specifications
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51444-99 (ISO 1841-2-96) Meat and meat products. Potentiometric method for determining the mass fraction of chlorides
GOST R 51447-99 (ISO 3100-1-91) Meat and meat products. Sampling methods
GOST R 51448-99 (ISO 3100-2-88) Meat and meat products. Sample preparation methods for microbiological studies
GOST R 51480-99 (ISO 1841-1-96) Meat and meat products. Determination of the mass fraction of chlorides. Folgard method
GOST R 51650-2000 Food products. Methods for determining the mass fraction of benzo(a)pyrene
GOST R 51766-2001 Food raw materials and products. Atomic absorption method for the determination of arsenic
GOST R 52173-2003 Food raw materials and products. Method for the identification of genetically modified sources (GMI) of plant origin
GOST R 52174-2003 Biological safety. Raw materials and food products. Method for the identification of genetically modified sources (GMI) of plant origin using a biological microchip
GOST R 53222-2008 Meat and meat products. Histological method for determining vegetable carbohydrate supplements
GOST R 52313-2005 Poultry processing industry. Food products. Terms and Definitions
GOST R 54004-2010 Food products. Sampling methods for microbiological studies
GOST R 54463-2011 Containers made of cardboard and combined materials for food products. Specifications
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any kind during production, packaging, sale and import
GOST ISO 7218-2011 Microbiology of food and animal feed. General requirements and recommendations for microbiological studies
GOST 8558.1-78 Meat products. Methods for the determination of nitrite
GOST 9792-73 Sausage products and products from pork, lamb, beef and meat of other species of slaughter animals and birds. Acceptance rules and sampling methods
GOST 9794-74 Meat products. Methods for determining the content of total phosphorus
GOST 9957-73 Sausages and products from pork, lamb and beef. Methods for the determination of sodium chloride
GOST 9958-81 Sausage products and meat products. Methods of bacteriological analysis
GOST 9959-91 Meat products. General conditions for organoleptic evaluation
GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 10574-91 Meat products. Methods for the determination of starch
GOST 14192-96 Marking of goods
GOST 15846-2002 Products shipped to the Far North and equivalent areas. Packaging, marking, transportation and storage
GOST 23042-86 Meat and meat products. Methods for determining fat
GOST 25011-81 Meat and meat products. Protein determination methods
GOST 26669-85 Food and flavor products. Sample preparation for microbiological analysis
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26927-86 Food raw materials and products. Methods for the determination of mercury
GOST 26929-94 Food raw materials and products. Sample preparation. Mineralization to determine the content of toxic elements
GOST 26930-86 Food raw materials and products. Arsenic determination method
GOST 26932-86 Food raw materials and products. Lead determination methods
GOST 26933-86 Food raw materials and products. Methods for the determination of cadmium
GOST 28560-90 Food products. Method for detection of bacteria of the genera Proteus, Morganella, Providencia
GOST 29185-91 Food products. Methods for the detection and quantification of sulfite-reducing clostridia
GOST 29299-92 (ISO 2918-75) Meat and meat products. Nitrite determination method
GOST 29301-92 (ISO 5554-78) Meat products. Method for the determination of starch
GOST 30178-96 Food raw materials and products. Atomic absorption method for the determination of toxic elements
GOST 30538-97 Food products. Method for determining toxic elements by atomic emission method
GOST 30726-2001 Food products. Methods for detection and quantification of Escherichia coli bacteria
GOST 31466-2012 Products of poultry meat processing. Methods for determining the mass fraction of calcium, the size and mass fraction of bone inclusions
GOST 31474-2012 Meat and meat products. Histological method for the determination of vegetable protein supplements
GOST 31475-2012 Meat and meat products. Determination of the mass fraction of vegetable (soy) protein by electrophoresis
GOST 31479-2012 Meat and meat products. Histological composition identification method
GOST 31490-2012 Mechanically deboned poultry meat. Specifications
GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic
GOST 31659-2012 (ISO 6579:2002) Food products. Method for detection of bacteria of the genus Salmonella
GOST 31694-2012 Food products, food raw materials. Method for determining the residual content of tetracycline antibiotics using high performance liquid chromatography with a mass spectrometric detector
GOST 31746-2012 (ISO 6888-1:1999; ISO 6888-2:1999; ISO 6888-3:2003) Food products. Methods for detection and determination of coagulase-positive staphylococci and Staphylococcus aureus
GOST 31747-2012 (ISO 4831:2006, ISO 4832:2006) Food products. Methods for detecting and determining the number of bacteria of the Escherichia coli group (coliform bacteria)
GOST 31796-2012 Meat and meat products. Accelerated histological method for determining the structural components of the composition
GOST 31903-2012 Food products. Express method for the determination of antibiotics
GOST 31931-2012 Poultry meat. Methods of histological and microscopic analysis
GOST 32008-2012 (ISO 937:1978) Meat and meat products. Determination of nitrogen content (arbitration method)
GOST 32009-2013 (ISO 13730:1996) Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus
GOST 32031-2012 Food products. Methods for detection and determination of bacteria Listeria monocytogenes
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If an undated referenced reference standard has been replaced, it is recommended that the current version of that standard be used, taking into account any changes made to that version. If the reference standard to which the dated reference is given is replaced, then it is recommended to use the version of this standard with the year of approval (acceptance) indicated above. If, after the approval of this standard, a change is made to the referenced standard to which a dated reference is given, affecting the provision to which the reference is given, then this provision is recommended to be applied without taking into account this change. If the reference standard is canceled without replacement, then the provision in which the reference to it is given is recommended to be applied in the part that does not affect this reference.
3 Terms, definitions and abbreviations
3.1 This standard uses the terms according to GOST R 52313, as well as the following terms with the corresponding definitions:
3.1.1 poultry product: A product subjected to salting in the course of production, followed by bringing to readiness for consumption by heat treatment or without it, made in the form of a carcass, its separate parts, pieces of meat and muscles, offal of varying degrees of grinding up to and including fine, which can be stuffed, molded, with or without a shell.
3.1.2 raw or boiled-dried poultry meat product: A product made from raw or blanched (cooked) poultry meat, dehydrated by a physical method with a residual mass fraction of moisture from 20% to 10%.
3.2 The following abbreviation is used in this standard:
MPMO - Mechanically deboned poultry meat.
4 Classification
4.1 Products, depending on the meat and / or edible offal of a particular type of poultry used, are divided into products from meat (edible offal) of chickens, turkeys, ducks, geese, guinea fowl and quails.
NOTE When meat or edible offal from two or more types of poultry is used, the product is referred to as: "Poultry meat product".
4.2 Depending on the production technology, products can be:
- raw-salted;
- smoked;
- raw smoked;
- dry-cured;
- dried;
- boiled-smoked;
- smoked-boiled;
- smoked-baked;
- dried;
- boiled-dried.
4.3 Depending on the thermal state, the products are divided into:
- chilled with a temperature in the thickness of the product from 2 °C to 8 °C inclusive;
- frostbitten with a temperature in the thickness of the product from minus 4 °С to 0 °С;
- frozen with a temperature in the thickness of the product not higher than minus 8 °C.
4.4 Depending on the mass fraction of meat raw materials (pieces of poultry meat, MPMO and poultry edible by-products), the products are divided into the following grades:
extra - a product in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%, including white meat - at least 50%;
the highest - a product in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 80%;
the first is a product, in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 51%;
the second - a product in the production of which the recipe provides for MPMO and / or edible offal of poultry with a mass fraction of at least 70%;
branded - a product made according to the original technology, taking into account the national, regional and other characteristics of a particular enterprise, in the production of which the recipe provides for lumpy poultry meat with a mass fraction of at least 40%.
5 Technical requirements
5.1 Products must comply with the requirements of this standard, the document for products of a specific name, in accordance with which they are manufactured, be produced according to the technological instructions for the production of a specific assortment name in compliance with the requirements and norms established by regulatory legal acts Russian Federation*.
_______________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - normative documents federal executive authorities -.
5.2 Characteristics
5.2.1 According to the main organoleptic and physico-chemical parameters, the products must meet the requirements specified in Table 1.
Table 1
Name- | Characteristics and value of the indicator for products |
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damp- | smoked | raw- | raw- | boiled- | smoked- | smoked- | dry- | boiled- |
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Appearance: | ||||||||||
whole foods | Whole carcasses, their parts with or without skin, without residues internal organs. Surface free from stumps and hair-like feathers, covered with or without breading, with or without decorative spice mix, with or without casings |
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pieces (pieces), muscles of poultry meat, offal, incl. grind- | The shape is rectangular, trapezoidal, spherical, round-oval, etc. Surface without torn or broken edges, breaded or not, with or without decorative spice mix; with or without shells. Additional characteristics in the document in accordance with which a specific assortment name was developed |
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coated products | Products in natural or artificial casing with a diameter of 6 mm or more, with or without pre-pressing | Products in natural or artificial casing with a diameter of 13 mm or more, with or without pre-pressing |
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The surface is clean, without slips, influxes of minced meat, bouillon and fatty edema, with or without a decorative mixture of spices |
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Slight moisture and/or jelly allowed in retail packaging | Moisture and/or jelly allowed in retail packaging | |||||||||
Additional characteristics in the document in accordance with which a specific assortment name was developed |
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Consis- | ||||||||||
Sectional view | A product of homogeneous or heterogeneous structure, evenly mixed with lumpy meat and/or minced meat of varying degrees of grinding, with or without ingredients, with or without filling. Additional characteristics in the document in accordance with which a specific assortment name was developed |
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Uniformly colored surface from light yellow and rose red to dark brown, without gray spots |
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skin and subcutaneous fat | White to yellow and/or golden brown with a grayish tinge |
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Additional characteristics in the document in accordance with which a specific assortment name was developed |
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Smell and taste | peculiar this species product, salty taste, without foreign taste and smell, with the aroma of spices and smoking (for smoked) or without them. Additional characteristics in the document in accordance with which a specific assortment name was developed |
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Mass fraction of protein, %, not less than | ||||||||||
for extra variety - 20.0; higher - 18.0; the first - 17.0; branded - 15.0, second - 13.0 | for the extra variety - 15.0; higher - 13.0; the first - 12.0; brand name - 10.0; second - 8.0 |
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Mass fraction of fat, %, no more | They are regulated by a document in accordance with which a specific assortment name has been developed: |
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For extra grade - 25.0; higher - 30.0; the first - 35.0; branded - 40.0; second - 45.0 | for extra variety - 20.0; higher - 25.0; the first - 30.0; branded - 35.0; second - 40.0 |
|||||||||
Mass fraction of starch (when using | It is regulated by a document in accordance with which a specific assortment name has been developed |
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Mass fraction of calcium, %, no more | It is regulated by a document in accordance with which a specific assortment name has been developed |
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Mass fraction of sodium chloride, %, max | ||||||||||
Mass fraction of sodium nitrite (when using | ||||||||||
Mass fraction added- | ||||||||||
Notes 1 The mass fraction of calcium is regulated in products, in the formulations of which MPMO is included, at the rate of 0.26 multiplied by the proportion of mechanically deboned poultry meat in the recipe of the meat composition. 2 The limit value of the mass fraction of added phosphorus in terms of established for products in the formulation which provides for their use. |
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5.2.2 Products manufactured using frozen, partially or completely thawed raw materials are not subject to freezing.
5.2.3 nutritional value products of a specific name are established in the document in accordance with which they are developed.
5.2.4 The microbiological parameters of the products must not exceed the norms established by the regulatory legal acts of the Russian Federation*.
_______________
5.2.5 The content of toxic elements (lead, arsenic, cadmium, mercury), benzo(a)pyrene, nitrosamines, antibiotics, pesticides and dioxins in products must not exceed the norms established by regulatory legal acts of the Russian Federation*.
_______________
* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities.
5.3 Requirements for raw materials and supplies
5.3.1 For the development of products, meat (edible offal) of poultry, MPMO should be used; edible eggs and egg products obtained from healthy poultry, as well as meat raw materials of slaughter animals that have passed a veterinary and sanitary examination, are approved for industrial processing and correspond to:
- in terms of safety indicators - the requirements established by regulatory legal acts of the Russian Federation *;
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* Before the introduction of the relevant regulatory legal acts of the Russian Federation - regulatory documents of the federal executive authorities.
- the requirements established in the document for specific assortment names of products, in accordance with which they are developed.
5.3.2 The list of raw materials and materials for a specific assortment name of products is regulated by the document in accordance with which it is developed.
5.3.3 In terms of thermal state and shelf life, raw materials must meet the following requirements.
a) Meat (edible offal) of poultry:
- chilled with a temperature in the thickness of the product from minus 2 °C to minus 4 °C - no more than 5 days, by-products - no more than 2 days, frozen and / or thawed with a temperature in the thickness of the product minus (2.5 ± 0.5) °С - no more than 10 days, by-products - no more than 7 days;
- frozen with a temperature in the thickness of the product not higher than minus 8 °С and not lower than minus 18 °С - no more than 8 months.
MPMO according to GOST 31490:
- chilled with a temperature in the thickness of the product from minus 2 °C to minus 4 °C - no more than 3 days;
- frozen and/or defrosted with a temperature in the thickness of the product from minus (2.5 ± 0.5) ° C - no more than 5 days;
- frozen with a temperature in the thickness of the product not higher than minus 12 °C and / or not lower than minus 18 °C - no more than one and / or four months, respectively.
b) Food eggs of poultry and egg products of their processing:
- edible chicken eggs with a shelf life of not more than 25 days, stored at a temperature of 0 °C to 20 °C;
- turkey, caesar, quail with a shelf life of not more than 30 days, stored at a temperature of 0 °C to 8 °C;
- egg products:
chilled liquids with a shelf life of not more than 24 hours, stored at a temperature not exceeding 4 °C;
frozen liquids with a shelf life of not more than 15 months, stored at a temperature not exceeding minus 18 ° C; with a shelf life of not more than 10 months, stored at a temperature not higher than minus 12 ° C;
dry with a shelf life of not more than 6 months, stored at a temperature not exceeding 20 °C or with a shelf life of not more than 24 months, stored at a temperature not exceeding 4 °C.
5.3.4 Drinking water in terms of safety indicators, it must meet the requirements established.
5.3.5 The norms for the use of food additives and their mixtures in product formulations are established in the document for products of a specific assortment name, in accordance with which they are developed.
Food additives and their mixtures must be allowed for use in the production of poultry meat products and must comply with the requirements in terms of safety.
Note - In the manufacture of raw smoked, dry-cured and dried products, it is allowed to use sugars (mono-, di-) as acidity regulators, including as part of food additives, but without using, in this case, microbiological (starting bacterial) cultures.
5.3.6 Raw materials (food ingredients and additives) used to produce products should be controlled for the content of components obtained using GMOs.
5.3.7 For the production of products, materials should be used:
- natural sausage casings (beef casings and rounds, pork casings, lamb casings) according to the documents in accordance with which they are made;
- artificial and synthetic casings, including barrier ones, according to the documents in accordance with which they are made;
- molding and packaging materials in contact with food must comply with the requirements.
5.3.8 It is allowed to use raw materials, incl. slaughter animals and materials that are not inferior to the requirements of 5.3.1 in terms of quality and safety and are allowed for use in the food industry.
5.3.9 For the production of products, it is not allowed to use raw materials of animal origin, frozen more than once, with a changed color of fabrics.
5.4 Marking
5.4.1 Each unit of consumer packaging with a product, an artificial sausage casing, a label (package) attached to a product in a natural casing, must have a marking characterizing the product and meet the requirements of GOST R 51074 ( General requirements according to section 3, product requirements - according to 4.3.7) and .
When using raw materials and ingredients obtained using GMOs, information about this should be placed on the label in accordance with GOST R 51074 (clause 3.5.5).
5.4.2 Marking of transport packaging - in accordance with GOST 14192 with the application of handling signs: "Perishable goods", "Temperature limit".
5.4.3 Each unit of transport packaging with products is marked with a stamp, stencil, labeling or in another way containing product data according to 5.4.1 with the following addition:
- Net weight;
- number of packaging units (for packaged products).
It is allowed, in agreement with the consumer, not to apply transport marking on reusable packaging with products intended for local sale.
It is allowed to put an additional leaflet with the same marking into each unit of transport packaging.
5.4.4 Labeling of products shipped to the regions of the Far North and equivalent areas - in accordance with GOST 15846.
5.5 Packaging
5.5.1 Consumer and transport packaging, packaging materials and fasteners must comply with the requirements and documents in accordance with which they are manufactured, ensure the safety, quality and safety of products during transportation and storage during the entire shelf life, and also be allowed to contact with food products.
5.5.2 Products intended for sale are released packaged in consumer packaging.
Group packaging is allowed, consisting of unpackaged units of products for sale in the public catering system.
5.5.3 Products are packed in polymeric film materials, under vacuum or under protective atmosphere in gas-tight polymeric materials (films or bags):
- whole products;
- a whole piece with a net weight of 100 to 1000 g;
- pieces with a net weight of 20 to 350 g without casing.
5.5.4 Products in consumer packaging and group packaging are packed in transport packaging: corrugated cardboard boxes in accordance with GOST R 54463, polymeric - in accordance with GOST R 51289.
5.5.5 Products of the same name, variety, one production date, one heat treatment method and one type of packaging are packed in each unit of transport packaging.
Packaging of products of different names in a unit of transport packaging is carried out as agreed between the buyer and the seller.
5.5.6 The packaging must be clean, dry and free from foreign odor. Reusable packaging must have a lid; it is allowed, in agreement with the consumer for local sale, in the absence of a lid, to cover the package with parchment, parchment, wrapping paper, as well as other types of packaging materials approved for use in the food industry.
5.5.7 It is allowed to use other types of consumer or transport packaging, fasteners and packaging materials permitted for contact with similar food products, ensuring the safety and quality of products during transportation and storage throughout the entire shelf life.
5.5.8 Packaging of products shipped to the regions of the Far North and equivalent areas - in accordance with GOST 15846.
5.5.9 Net weight of products in boxes - no more than 20 kg.
5.5.10 The net weight of the product in one consumer packaging unit must correspond to the nominal weight indicated on the labeling of the product in consumer packaging, taking into account allowable deviations.
Limits of permissible negative deviations and limits of permissible positive deviations of the net weight of one packaging unit from the nominal - according to GOST 8.579.
6 Acceptance rules
6.1 Rules for acceptance of products - in accordance with GOST 9792.
6.2 Products are accepted in batches. A batch is any number of products of the same name and variety, the same thermal state, the same production date, produced in one shift, equally packaged and accompanied by one veterinary document.
6.3 Organoleptic indicators are determined in each batch.
6.4 The order and frequency of control of physical, chemical, microbiological indicators, the content of toxic elements (mercury, arsenic, cadmium, lead), nitrites, benz (a) pyrene, nitrosamines, antibiotics, dioxins and pesticides are established by the product manufacturer.
6.5 In case of disagreement on the composition of the raw materials used, the product composition is identified in accordance with GOST 31479, GOST 31796.
6.6 Identification of the composition of the product - according to GOST 31479, GOST 31796, GOST 31474, GOST 31475, GOST R 53222, GOST 31931.
7 Control methods
7.1 Sampling and preparation for testing - according to GOST R 51447, GOST 9792.
7.2 Sampling for the determination of toxic elements - according to GOST 26929.
7.3 Sampling and preparation for microbiological studies - according to GOST R 54004, GOST ISO 7218, GOST R 51448, GOST 9958, GOST 26669, GOST 26670 and *.
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7.4 Determination of organoleptic indicators - according to GOST 9959.
7.5 Determination of physico-chemical parameters:
- mass fraction of protein - according to GOST 25011, GOST 32008;
- mass fraction of fat - according to GOST 23042;
- mass fraction of chlorides (table salt) - according to GOST R 51444, GOST R 51480, GOST 9957;
- mass fraction of sodium nitrite - according to GOST 8558.1, GOST 29299;
- mass fraction of starch - according to GOST 10574, GOST 29301;
- mass fraction of total phosphorus - according to GOST 9794, GOST 32009;
- mass fraction of calcium - according to GOST 31466.
7.6 Determination of the content of toxic elements - according to GOST R 51301 , GOST 30178 , GOST 30538 , , :
- mercury - according to GOST 26927,;
- arsenic - according to GOST R 51766, GOST 26930, GOST 31628;
- lead - according to GOST 26932,;
- cadmium - according to GOST 26933,.
7.7 Determination of benz (a) pyrene - according to GOST R 51650.
7.8 Determination of nitrosamines - according to .
7.9 Determination of pesticides - by - *.
________________
See section "Bibliography"
7.10 Determination of antibiotics - according to GOST R ISO 13493, GOST 31694, GOST 31903, -.
7.11 Determination of dioxins - according to *.
________________
See section "Bibliography". - Database manufacturer's note.
7.12 Determination of microbiological indicators:
- mesophilic aerobic and facultative anaerobic microorganisms - according to GOST 10444.15;
- bacteria of the group of Escherichia coli (coliforms) - according to GOST R 50454, GOST 31747;
- bacteria E.coli - GOST 30726;
- sulfite-reducing clostridia - according to GOST 29185;
- bacteria S.aureus - according to GOST 31746;
- bacteria of the genus Proteus - according to GOST 28560;
- bacteria of the genus Listeria monocytogenes- according to GOST 32031;
- pathogenic microorganisms, including salmonella - according to GOST R 50455, GOST 31659.
7.13 Identification of products for the presence of genetically modified organisms (if they are provided for by regulatory documents in accordance with which products of specific assortment names are manufactured) - according to GOST R 52173, GOST R 52174.
7.14 Determining core temperature
7.14.1 Controls
Digital thermometer "Zamer-1" (State Register 21267-01) according to the document in accordance with which it is manufactured, or other devices with similar technical and metrological characteristics, approved for contact with food products.
7.14.2 Testing
The temperature sensor must be inserted into the thickness of the product. Temperature information is read after the indicator readings stabilize. The range of measured temperatures is from minus 30 °С to plus 120 °С. The limit of permissible absolute measurement error is ±0.5 °С.
When using other measuring instruments, control is carried out in accordance with the instructions for their use.
7.15 Determination of the presence of genetically modified organisms - according to GOST R 52173, GOST R 52174, *-.
________________
See section "Bibliography". - Database manufacturer's note.
8 Transport and storage
8.1 Products are transported in refrigerated or isothermal means of transport, subject to the requirements for storage conditions and shelf life, regulated in the document in accordance with which specific product names are manufactured and in accordance with the rules for the transportation of perishable goods in force on this type of transport.
8.2 Recommended shelf life of products when stored in a suspended state, laid out in one or two rows or packed in a transport package, at a storage temperature of 0 to 6 ° C and a relative air humidity of not more than 75% - no more than 6 days, produced in a barrier shell , - no more than 60 days.
Recommended shelf life of products packed under vacuum or under protective atmosphere in gas-tight polymeric materials at a storage temperature of 0 °C to 6 °C:
- whole products - no more than 10 days;
- with portion cutting - no more than 6 days;
- when serving cutting - no more than 5 days.
8.3 The shelf life of products is determined from the date of manufacture.
At air temperature from minus 4 °C to minus 2 °C - no more than 6 months.
At air temperature from minus 9 °С to minus 7 °С - no more than 9 months.
8.4 Transportation and storage of products sent to the regions of the Far North and equivalent areas - in accordance with GOST 15846.
8.5 The expiration date and storage conditions of products are set by the manufacturer.
Bibliography
Veterinary and sanitary rules for enterprises (workshops) of poultry processing, production of egg products, approved by the State Agrarian Industry and the USSR Ministry of Health, 1987 |
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Methodical instructions. Determination of the content of toxic elements in food products and food raw materials. Method of autoclave sample preparation |
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Guidelines for atomic absorption methods for the determination of toxic elements in food products |
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Guidelines for the determination of mercury in food |
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Method for measuring the mass fraction of lead and cadmium in food products and food raw materials by electrothermal atomic absorption spectrophotometry |
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Determination of residual amounts of levomycetin (chloramphenicol, chlormycetin) in products of animal origin by high performance liquid chromatography and enzyme immunoassay |
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Determination of residual amounts of antibiotics of the tetracycline group and sulfanilamide preparations in food products of animal origin by enzyme immunoassay |
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Guidelines for the identification and isomer-specific determination of polychlorinated dibenzo-p-dioxins and dibenzofurans in meat, poultry, fish, by-products and products from them, as well as in other fat-containing products and feeds by chromato-mass spectrometry |
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________________ |
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Methods for the quantitative determination of GMI of plant origin in food |
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________________ |
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The procedure and organization of control over food products obtained from / or using raw materials of plant origin that have genetically modified analogues |
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Methods for identification and quantification of genetically modified organisms of plant origin |
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UDC 637.52:006.354 OKS 67.120.20 OKP 92 1355
Keywords: products, poultry meat, technical requirements, safety indicators, packaging, labeling, acceptance rules, control methods, transportation, storage
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Electronic text of the document
prepared by CJSC "Kodeks" and checked against:
official publication
M.: Standartinform, 2014
Smoked poultry meat has long ceased to be considered a "holiday" product. Increasingly, it is found on the table as a breakfast, an independent dish or an ingredient in a salad. Due to its lightness and special taste, this delicacy is constantly present in every home.
Nutritionists allow eating smoked poultry even for those who are contraindicated in heavy food. And all because there is much less fat in it than in the meat of cattle.
Poultry meat differs significantly from beef and pork, as it contains less fat and moisture, does not have such a pronounced taste and smell, and has a denser texture.
During the smoking process, poultry meat is first salted and then hung in a special smokehouse. Both whole carcasses and lumpy meat of all types of birds are suitable for smoking. It can be smoked-baked chicken, boiled-smoked chicken, pastrami from poultry meat.
In order for the product to turn out to be of high quality, all indicators are important:
- Feedstock
- The composition and properties of the brine
- The quality of the smoking liquid
- Smoking mode
As seasonings and spices for poultry, mainly soy sauce, spice sprinkles and mixtures of shredded vegetables are used.
Inspection will show
There are so many different kinds of smoked meats on the shelves of modern stores, for example, from, that it is not possible to choose a quality product on your own. First of all, the product should be considered from all sides.
A quality smoked bird with a characteristic brown-yellow colors with a specific pungent taste and smell. If you meet poultry meat of a rich orange or reddish color, most likely liquid smoke was used in the smoking process, and not natural wood smoke.
Surface good product should be dry, shiny and clean. Gray and unusual spots for poultry meat indicate that the product is of poor quality.
If there is mucus, mold, rancid fat on the meat, and there is also a musty and putrid smell, we can safely say that the delicacy should be thrown away at the right time.
Determining a damaged product is not easy. This is usually only possible at home. To do this, you need to introduce a heated knife or a wooden hairpin into the carcass or piece of meat and quickly remove it. Through the punctures, the smell of meat, which is located in the depths of a piece or carcass, should go.
Buying meat in vacuum packed, it's worth making sure there's no inside excess moisture.
Meat brine usually does not contain the most useful substances. If water comes out of the product, most likely it was stuffed with brine using a syringe.
Smoked poultry is usually stored in a refrigerator or cellar. A dry, ventilated room with a temperature of +4 to +8 degrees is best suited for this. The shelf life of smoked game is 2-3 weeks. Carcasses of birds in attics are well preserved hanging in bags made of muslin fabric. It is important that there is no high humidity in the room, it harms smoked poultry. In such conditions, it quickly becomes moldy and deteriorates.
It is good if you have the opportunity to try the meat before buying, this will help to avoid many problems. Yes, at tastings there should be no taste and aftertaste characteristic of non-natural additives. Often manufacturers add to poultry meat ascorbic acid to prolong the life of the product. Its presence will be indicated by a pronounced sour taste.
