what is non comminuted meat products

A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). More particularly, the present disclosure relates to high protein puffed snack products including soy protein materials and protein from meat, meat by-products, or dehydrated meat . the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. The operator's control program must include the conditions of storage of the emulsified suspension. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. The operator must ensure, through the establishment's mandatory Prerequisite Programs and HACCP Plan (Control Programs) that these regulatory requirements are met. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. The use of an alternative process or new technology must be approved by the CFIA prior to use. It is recommended that holding freezers be capable of maintaining temperatures of -18C or colder. Recording thermometers must be present and properly functioning. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. 1 minute when the minimum internal (dwell) time is at least 10 minutes. rllKJ3SJ jS#V? U? . Fermentation room temperature is a constant 35C. Records of test results must be kept for a minimum of 24 months beyond the release date of the product. Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit - hold the product and refer to sub-section 4.16.2.1.3. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100. Characterization of heat resistance of spores recovered from raw products would further facilitate the assessment of the cooling process parameters. The protocol will then be evaluated by the National Specialist, Meat Processing in collaboration with the food safety group. Establishments which elect to use this option to demonstrate that their manufacturing process achieves a 5D reduction of E.coliO157:H7, may be able to manufacture product according to the requirements of Option 2 (e.g., not be required to test each lot of product for E.coliO157:H7 and Salmonella). This form of preservation depends on a lowering of the water activity (aw) of the product to inhibit the growth of microorganisms. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. Computer modeling may be used to evaluate the safety of the product. These procedures help tenderize the meat and are used in quality control and finish of the product, rather than food safety. Comminuted meat can also be called mechanically de -boned meat ( MDM ). Operators should validate that their processes reduce the core temperature of products preserved by freezing, to a core temperature of -18C within a time frame allowing for the preservation of organoleptic and microbiological qualities. Depending upon the final use of the communited meat the degree of comminution is done which differs among various processed products and is often a unique characteristic of a particular product ranging from very coarsely comminuted (to produce non-emulsified sausages like salamis and summer sausages), to finely comminuted, (to produce . Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. Examples include sausages, hot dogs, etc. Non-intact beef products include beef that has been injected/enhanced with solutions, mechanically tenderized by needling, cubing, or pounding devices, or reconstructed into formed entrees (e.g., beef that has been scored to incorporate a marinade, beef that has a solution of proteolytic enzymes These must include: If product is chemically acidified by addition of citric acid, gluconodelta-lactone or another chemical agent approved for this purpose, controls must be in place and records kept to ensure that a pH of 5.3 or lower is achieved by the end of the fermentation process. A manufacturing process specified in writing by the operator and used to cook a particular meat product. h2214R0P0214V05& Only product packaged in sealed bags may be shipped in these shipping containers without lids. Fermentation room temperature is 24C for the first 10 hours, 30C for second 10 hours and 35C for the final 15 hours. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. Records of microbiological tests performed on ingredients must be available to the inspector on request. relative humidity (where specified) 5%. for the purposes of this chapter, includes the examination of a product or sample from a shipment or other collection of products, or, in respect of a process, the verification or monitoring of the process. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. . Subjects. When the smoking of pork products is used with heat to destroy Trichinella, the temperatures maintained must be carefully monitored. This program should outline specifications for the incoming ingredients. In the Meat Inspection Regulations, 1990 (MIR) "refrigerate" means to lower the temperature of a meat product to, and to maintain the temperature at, 4C or lower, but does not include to freeze. The artificial edible casing does not have to be declared on the label of the product. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. The alternate cooling process cannot be used prior to acceptance by the National Specialist, Meat Processing. The operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. The operator must have deviation procedures for product which does not meet the standards outlined in 4.3.3. For routine monitoring, accurate measurement electronic, The storage temperature must be maintained at 4. For instance, these standards may specify the kind and amount of meat or poultry, the maximum amount of non-meat and non-poultry ingredients, and any other ingredients allowed, or expected, in the final product. Requirements for processed meat products are governed by the both the Meat Inspection Regulations, 1990 (MIR) and the Food and Drug Regulations (FDR). These generic requirements for slow cooling are applicable for a meat product that is formulated: Brine concentration in the finished product = [% salt / (% salt + % moisture in end product)] x 100. There are no mandatory labelling requirements associated with the use of high pressure processing. An unstandardized food is any product for which a standard is not prescribed in regulation. Where carcasses are aged in this manner, attention must be paid to temperature and humidity, to avoid the development of mould. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Number of replicates: a minimum of three replicates of the study should be performed. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5, sub-section 4.16.2.2.5). a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. * PSI: Pounds per square inch ** MPa: Megapascal. The restructuring technology of meat originated in the 1960s. to substantially change the appearance or nature of a meat product. product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. The operator must use one the following cooling schedules, appropriate to the product type, to cool all heat processed products in order to minimize growth of pathogenic bacteria in/on their products. Manufacturing processes used to make fermented sausages are considered partially effective against E.coliO157:H7 if it is shown that they achieve 2D to 5D reduction of E.coliO157:H7. Examples of how to use the calculation method for constant temperature processes: Fermentation room temperature is a constant 26C. The definition of lot for the purposes of sampling must be statistically sound and must correspond to product manufactured under the same conditions. Alternatively, products consisting of a piece of intact (excluding tenderized) muscle such as roast beef, moist cooked beef, turkey breast or pork loin, may be cooled to 4C within 7.5 hours from the initiation of the cooling process while taking no more than two hours for the 50C to 20C temperature zone. The chilling process must be monitored to demonstrate that each lot complies with the validated established cooling schedules. STEP 3: FULLY COOKED (page 2 of 3) YES = FULLY COOKED MEAT + NONMEAT MULTICOMPONENT PRODUCT NO 3E. Sausage can be manufactured on a small scale by homogenizing meat with ice (for temperature control) using a bowl-chopper. Examples include: cured, cooked ham; cured, cooked pork shoulder; canned chicken meat; meat pieces boiled in soy sauce (tsukudani); pre-grilled beef patties; foie gras and pates; brawn and head cheese; cooked, cured chopped meat; chopped meat boiled in soy sauce (tsukudani); canned corned beef; luncheon meats; meat pastes; cooked meat patties; Examination results must be retained for a minimum of one year. Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. the surface crusting must disappear within 2.5 hours (150 minutes) of completing the crust freezing process; the process must be monitored, by a designated plant employee, a minimum of every two (2) hours for crust disappearance and internal product temperature; the product must be labelled as either "previously frozen" or "frozen" whenever crust disappearance takes more than 150 minutes; and. Sample size, sampling time, sampling location and number of samples to test: Select two sausage sticks at the end of the drying period (finished product). Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. Equipment used in the dehydration process must be included in the operator's prerequisite control programs. combination of meat and non-meat items other than salad/spread/pate? Refer to the CFIA website for additional information on allergens. The supporting documentation and evaluation must be kept in file by the CFIA. Above a critical temperature of 15.6C, Staphylococcus aureus multiplication and toxin production can take place. " cD>x)Fff3bjq0,#jY$j G @d C`S)55lD F a55|D x]D;j`D $Qx @QC5T j7"" Equipment used in the fermentation process must be included in the operator's prerequisite control programs. The limitation of the number of degree-hours depends upon the highest temperature in the fermentation process prior to the time that a pH of 5.3 or less is attained. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. Indicating and recording thermometers must be calibrated. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. The operator may justify his choice under the procedures based on the Hazard Analysis Critical Control Points (HACCP) principles or under the operational procedures of a registered establishment. If the cumulative number of defects found is equal to or greater than 5, the lot must be rejected. endstream endobj 6290 0 obj <>stream a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. Cooked products that are cooled from 54C to 18C within 2 hours may be held for up to 4 hours if they are: Any deviation from the approved process must be assessed by the operator as part of the establishment control programs. The presence of kidney is defined as the presence of a part of a lobule or several lobules measuring at least 0.5cm x 0.5cm. This also includes gases used in modified atmosphere packaging. Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. Important to sausages, reformed hams and other comminuted meat products 11. Alternative temperature control measures must provide the same or better outcome. Non-comminuted meat products are considered to be intact meat products. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. As dried beef products may pose a hazard associated with E.coliO157:H7, these products must be submitted to a heat treatment before the drying process. The operator's prerequisite program and HACCP system must include a control program for restricted non-meat food products that includes: The operator of the registered establishment must use pasteurized processed egg which originates from a registered processed egg station or may purchase grade "Canada A" shell eggs from a registered egg station. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. Smoked sausages should be smoked with only hardwood or non-resinous material. The term comminuted meat is used to describe meat, either raw or pre-cooked, which has been cut, shredded, ground or minced into small pieces. Start studying processed meats and non-meat ingredients. fewer than 665 degree-hours when the highest fermentation temperature is less than 33, fewer than 555 degree-hours when the highest fermentation temperature is between 33 and 37, fewer than 500 degree-hours when the highest fermentation temperature is greater than 37, If the bacteriological evaluation proves that there are fewer than 10. establishments which use beef as an ingredient in a dry or semi-dry fermented meat sausage; establishments which store or handle uncooked beef on site; establishments which obtain raw meat from a supplying establishment which stores or handles uncooked beef on site. The operator's written control program must justify the room or area temperature most appropriate for the specific processing step conducted therein, specifying hazards related to temperature abuse in the establishment HACCP system. In normal conditions, Staphylococcus aureus enterotoxins are not produced below aw 0.86, although in vacuum packed products this is unlikely below aw 0.89. "DQfPC,6$+jl("@jQcQ8jlF [Qc3j@ @ &jL\t4@5#@qpq!bD: The equipment operates on the differing resistance of bone and soft tissue to pass through small openings, such as sieves or screens. For production specifications please consult Chapter 15 of the MOP. endstream endobj 6291 0 obj <>stream Packaging materials include cartons, wrapping materials, films, synthetic casings, nettings, trays, pouches, bags and any other material which may come into contact with a meat product. The operator must demonstrate compliance of the final product to Schedule I of the MIR. (1) No person shall sell an article of food that. For guidelines, refer to Annex F. If the operator chooses to use methods for the control programs, other than those outlined in Annex F, these must be evaluated by the CFIA to ensure that they reach the same outcome, taking into account volume of production, establishment layout and species of fresh meat. !gf)\)gQY>s OkHBPkqy6E&n! Smoking is used mainly for flavouring and development of surface colouring in meat products. For example, skin-on necks which have attached neck skin can be used to make MSM but necks to which flaps of breast or back skin have been left attached cannot be used. endstream endobj 6292 0 obj <>stream The instructions for use, maintenance and calibration of measurement devices and instruments must be included in the operator's prerequisite programs and HACCP system. This table is identical to the roast beef cooking table with one exception: the minimum processing time for a minimum internal product temperature of 145F/62.8C is 4 minutes instead of "instantaneous". When meat products in natural casings are reworked special attention must be paid to the animal species from which the casings were derived in order to verify that labelling requirements are met. Depending on the composition of the final product, the resulting edible product is referred to as finely textured meat or mechanically separated meat (e.g. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. Meat products which have been frozen and thawed for sale in a refrigerated state must be labelled in accordance with article B.01.080 of the Food and Drug Regulations as "previously frozen". Reducing fat and salt in comminuted meat products may therefore have a significant positive effect on public health in countries with a high consumption of these meats. The manufacturing process must allow an extra 1 second of dwell time to compensate for measurement error. Time and temperature controls will be documented in the same manner as is required for other similar cooking processes (refer to section 4.4 of this chapter). }@ The operator is encouraged to measure temperatures at the surface of the product. temperature of shell eggs and processed egg must be maintained at 4. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and. When the fermentation takes place at various temperatures, each temperature step in the process is analyzed for the number of degree-hours it contributes. Sampling plans, methods and criteria for disposition of lots of boneless meat are found in Annex F, Part 1. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. The tested lots may move freely prior to receipt of the laboratory report. Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. MSM made from skinless raw material may be labelled as "Skinless - Sans peau". "Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation. In addition, only those food additives for which provision has been made in the the Tables of Division 16 of the Food and Drug Regulations either for that food specifically or for "unstandardized foods" in general may be used. a shipment or part of a shipment of boneless manufacturing meat derived from a single species going to a single destination; or. In order to suitably control these hazards and prevent incidents of food borne disease, registered establishments who manufacture fermented sausages are required to use one of the five following options for the control of verotoxinogenic E.coli including E.coliO157:H7 and Salmonella when they make this type of product. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. Historically, a room temperature of 10C has been considered sufficient by the CFIA for the preservation of meat products for most processing activities and steps. means to lower the temperature of a meat product to, and to maintain the temperature at, 4C or lower, but does not include to freeze, as per the Meat Inspection Regulations, 1990. the ability of a given heating process to kill bacteria. Annex I: This Annex has been incorporated into Annex H. (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations. If the number of defects found is equal to or greater than 4, the lot must be rejected. An establishment must use option 3 if option 1, 2, 4 or 5 are not used. a plastic bag) so that at the end of the lot run it will contain about 600 grams of product. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. End product sampling for Clostridium perfringens (viable cells) can be done as an additional safety measure but is not sufficient on its own. 1 second when the minimum internal (dwell) time is at less than 30seconds. The operator must have a control program in place to ensure proper removal of kidneys (when appropriate), and lungs in poultry carcasses and parts of carcasses used as raw material in the preparation of MSM or FTM. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. The aw may be reduced by adding solutes (salt, sugar) or removing moisture. Mincing fat and meat together, so as to make large to moderate to large proportions of fat less obtrusive ; Comminuted lean meat binds the whole mixture together especially in the presence of salt. Unless MSM or FTM is used directly after the separation process as an ingredient of a meat product, it must be: MSM may be shipped from one registered establishment to another in the refrigerated, refrigerated and cured or frozen state. The operator's prerequisite program and HACCP system must include a control program for the use of eggs that includes: Preserved products must comply with sectionB 14.031 of the Food and Drug Regulations. means an edible meat product that does not contain more than 0.027 per cent of calcium for every one per cent of protein in the product or any bone particles larger than 2mm in size and that was obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage had not been previously removed, as per the Meat Inspection Regulations, 1990. a meat product that has not received a full lethality treatment for pathogens of concern at the establishment, e.g., par-fried breaded chicken nuggets, or, the meat component in an assembled food is in the ready-to-eat stage while at least one other ingredient is in the non ready-to-eat stage and will require further cooking for lethality before consumption, e.g., pizza with raw dough, frozen entrees with NRTE vegetables and clearly labelled with adequate cooking instructions. The added 8% can only be applied to products which have skin on them (for example, it would not apply to beef tongues or gizzards). ", ensuring that they will yield the appropriate, ensuring that the instructions are representative of the cooking devices available to the consumer; and. Once this has been established, frequent regular checks should be made. Kidneys may be left in FTM/MSM input materials where the product is labelled as containing kidneys and is produced for export or for use other than as an ingredient in a prepared meat product. The manufacturing process used must be evaluated in a scientific manner consistent with the challenge study recommendations (refer to Option 5) of this section. One defect is defined as a carcass or unit with kidney (when not acceptable) and/or lung. a meat product that has been cooked or dehydrated or to which has been added any substance other than meat, a meat by-product or mechanically separated meat, as per the Meat Inspection Regulations, 1990. steps or procedures that control the operational conditions within a food establishment allowing for environmental conditions that are favourable to the production of safe food. It includes minced meat (pork, poultry, or other food animals) marketed as fresh, cooked, fermented, or smoked. As the MSM is not labelled as "skinless", the amount of skin that may added is calculated for the 55kg of skinless pork trim only, which gives us an "x" value of 4.4kg (8% of 55kg). This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. To achieve this, the percentage of frozen meat used for the minced pork .

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