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BNS 5 : Part 7 : 2002
BARBADOS NATIONAL STANDARDSPECIFICATION FOR
LABELLING OF PREPACKAGED MEAT AND POULTRY PARTS/CUTS AND
FISH AND FISHERY PRODUCTS
CHAIRMAN REPRESENTING
Dr. Dennis Blackman Ministry of Agriculture and Rural Development
MEMBERS REPRESENTING
Mr. Michael Wason Price Control Division, Ministry of Commerce,Consumer Affairs and Business Development
Mr. Romel Crawford Price Control Division, Ministry of Commerce,Consumer Affairs and Business Development
Mr. Carlyle Brathwaite Barbados Egg and Poultry Producers Association
Mr. Gerald Proverbs Barbados Egg and Poultry Producers Association
Mr. Trevor Gunby Chickmont Foods Limited
Mr. James Paul Barbados Agricultural Society
Mr. Ralph Holder HIPAC Limited
SECRETARYMr. Kenneth Mullin
Chief Technical OfficerSpecifications Development, Quality
Control and Certification, BNSI
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C O N T E N T S
Page
0. FOREWORD ... ... ... ... ... ... ... ... 3
1. SCOPE ... ... ... ... ... ... ... ... ... 3
2. DEFINITIONS ... ... ... ... ... ... ... ... 4
3. GENERAL PRINCIPLES ... ... ... ... ... ... ... 7
4. LABELLING REQUIREMENTS ... ... ... ... ... ... 8
5. ADDITIONAL REQUIREMENTS ... ... ... ... ... ... 13
6. PRESENTATION OF LABELLING INFORMATION ... ... ... 13
APPENDICES
A. LABELLING REQUIREMENTS FOR PRODUCTS WHICHARE NOT PREPACKAGED ... ... ... ... ... ... ... 15
B. TRADE DESCRIPTIONS FOR BEEF, PORK, LAMB AND MUTTON PARTS/CUTS ... ... ... ... ... ... ... ... 16
C.. TRADE DESCRIPTIONS FOR POULTRY PARTS/CUTS ... ... ... 24
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BARBADOS NATIONAL STANDARDSPECIFICATION FOR
LABELLING OF PREPACKAGED MEAT AND POULTRY PARTS/CUTS AND
FISH AND FISHERY PRODUCTS________________________________________________________________________
0. FOREWORD
0.1 This standard has been prepared and issued by the Barbados NationalStandards Institution.
0.2 This standard was developed at the request of the Ministry of Agricultureand in response to the need to properly identify parts and cuts of meats andpoultry being sold in Barbados.
0.3 This standard seeks to eliminate unsafe handling practices for meat,poultry and fishery products which involved thawing of frozen bulk packagesfollowed by repackaging and refreezing.
0.4 In the preparation of this standard, assistance was derived from:
(a) Codex Alimentarius Food Labelling Complete Texts (Revised 1999) –Codex Alimentarius Commission.
(b) The Meat Buyers Guide – National Association of Meat Purveyors(USA).
(c) USDA US Trade Description for Poultry – United States Department ofAgriculture.
1. SCOPE
1.1 This standard applies to the labelling of all meat and poultry part/cuts andfish and fishery products which are prepackaged, to be offered as such to theconsumer, or for catering purposes, and to certain aspects relating to thepresentation thereof.
1.2 This standard also applies to meat and poultry cuts and fishery productswhich may be seasoned, marinated or otherwise partially prepared for finalcooking by the user.
1.3 This standard does not apply to meat and poultry cuts, fish and fisheryproducts, which are cured, cooked or otherwise processed with or without theaddition of other ingredients.
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1.4 This standard does not apply to the products described above which areweighed or counted into the package in the presence of the purchaser, or weighedor counted in the presence of the purchaser before being packaged. Labellingrequirements relevant to this situation are set out in Appendix A.
2. DEFINITIONS
For the purpose of this standard, the following definitions shall apply:
2.1 Consumers – mean persons and families purchasing and receiving foodin order to meet their personal needs.
2.2 Container – means any packaging of food for delivery as a single item,whether by completely or partially enclosing the food, and includes wrappers.A container may enclose several units or types of packages when such is offeredto the consumer.
2.3 Contaminant – means any substance not intentionally added to meat,poultry or fishery products, which is present in such products as a result of theproduction (including operations carried out in animal husbandry, aquaculture orveterinary medicine), processing, preparation, treatment, packing, packaging,transport or holding of such products or as a result of environmentalcontamination. The term does not include insect fragments, rodent hairs andother extraneous matter.
2.4 Date Marking - For use in the marking of prepackaged meat, poultry andfishery products:
2.4.1 Date of Slaughter – means, for meat-producing and poultry animals, thedate on which the animal is killed.
2.4.2 Date of Landing – means, for fishery products, the date on which the fishis landed.
2.4.3 Date of Packaging – means the date on which the product is placed intothe packaging material with which it has intimate contact and in which it will beultimately sold.
2.4.4 Sell-by-Date – means the last date of offer for sale to the consumer afterwhich there remains a reasonable storage period in the home.
2.4.5 Date of Minimum Durability (Best Before) – means the date whichsignifies the end of the period, under any stated storage conditions during whichthe product will remain fully marketable and will retain any specific qualities forwhich tacit or express claims have been made. However, beyond the date thefood may still be perfectly satisfactory.
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2.4.6 Use-by-Date – (Recommended Last Consumption Date) (ExpirationDate) – means the date which signifies the end of the estimated period, under anystated storage conditions, after which the product probably will not have thequality attributes normally expected by the consumers. After the date, the foodshould not be regarded as marketable.
2.5 Fish – means any of the cold-blooded aquatic vertebrates and aquaticinvertebrates. Aquatic mammals and amphibians are not included.
2.6 Fishery Products – means the parts of fish and shellfish, and theproducts derived therefrom, which are intended for human consumption.
2.7 Fish Fillets – means the carcass of individual fish from which the heads,viscera and the other organs have been removed and which have been renderedpractically free of scales and bones; or slices of fish, of irregular size and shape,which are removed from the carcass of the same species of fish, by cuts madeparallel to the backbone, and sections of such fillets cut so as to facilitatepackaging.
2.8 Fish Steaks – means pieces of fish, of irregular size and shape, which areremoved from the carcass of the same species of fish. They are made by cutsmade perpendicular to the backbone and sections of such pieces, with or withoutthe skin, which are cut so as to facilitate packaging.
2.9 Fresh/Chilled Products
2.9.1 Fresh Products – mean meat, poultry parts/cuts and fish and fisheryproducts, including products packaged under vacuum or in a modifiedatmosphere, which have not undergone any treatment to ensure preservationother than chilling.
2.9.2 Chilled Products – mean products which have undergone an approvedchilling process and have been maintained at a temperature of not less than 0 /Cand not greater than 4 /C throughout the distribution system.
2.9.3 Approved Chilling Process – means a process, which is carried out inappropriate equipment in such a way that the temperature at the thermal centreof the unit is reduced to 4 /C or lower within 2 hours of slaughter or catch.
2.10 Frozen Products
2.10.1 Frozen Products – mean any meat, poultry or fishery products whichhave been subjected to an approved freezing process, which is sufficient toreduce the temperature of the whole product to a level low enough to preserve theinherent quality of the product. These products have also been maintained at thislow temperature during transportation, storage and distribution up to andincluding the time of final sale.
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The terms “Deep Frozen” and “Quick Frozen” are synonymous with“frozen” for the purpose of this standard.
2.10.2 Approved Freezing Process – means a process, which is carried out inappropriate equipment in such a way that the range of maximum crystallizationis passed quickly. The quick freezing process shall not be regarded as completeunless and until the product temperature has reached -18 /C (0 /F) or lower at thethermal centre after thermal stabilization.
2.11 Label – means any tag, brand, mark, pictorial or other descriptive matter.
2.12 Labelling – means any written, printed or graphic matter that is presenton the label, accompanies the food, or is displayed near the food, including thatfor the purpose of promoting its sale or disposal.
2.13 Lot – means a definitive quantity of a commodity produced essentiallyunder the same conditions.
2.14 Main Panel – means that part of a label normally intended to bepresented to the consumer or intended to be most conspicuous to the consumerat the time when the food to which the label relates is offered or exposed for sale.
2.15 Meat Cuts – mean parts of the meat animal (e.g. steaks, ribs, loin, etc.),which have been cut from the carcass of the dressed meat and which arepackaged in such a way that the package contains only the designated “cut”. Thelist of approved names for designating meat cuts is provided in Appendix B.
2.16 Poultry Parts/Cuts – mean parts of the poultry animal (e.g. wings, backs,thighs, etc.) or cuts, which have been cut from the carcass of the dressed animaland which are packaged in such a way that the package contains only thedesignated part/cut. The list of approved names for designating Poultry Parts andCuts is provided in Appendix C.
2.17 Prepackaged – means packaged or made up in advance in a container,ready for offer to the consumer, or for catering purposes.
2.18 Processing Aid – means a substance or material, not including apparatusor utensils, and not consumed as a food ingredient by itself, intentionally used inthe processing of raw materials, food or its ingredients, to fulfill a certaintechnological purpose during treatment or processing and which may result in thenon-intentional but unavoidable presence of residues or derivatives in the finalproducts.
2.19 Shell Fish – means those species of molluscs and crustaceans, includingcephalopods, that are usually used as food.
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3. GENERAL PRINCIPLES
3.1 Prepackaged meat, poultry parts/cuts and fish and fishery products shallnot be described or presented on any label or in any labelling in a manner that isfalse, misleading or deceptive or is likely to create an erroneous impressionregarding its character in any respect.
3.2 Prepackaged meat, poultry parts/cuts and fish and fishery products shallnot be described or presented on any label or in any labelling by words, pictorialor other devices which refer to or are suggestive either directly or indirectly, ofany other product with which such food might be confused, or in such a manneras to lead the purchaser or consumer to suppose that the food is connected withsuch other product.
4. LABELLING REQUIREMENTS
The following information shall appear on the label of prepackaged meat,poultry parts/cuts and fish and fishery products as applicable to the food beinglabelled.
4.1 Name of the Food
4.1.1 The name shall indicate the true nature of the food and normally bespecific and not generic.
4.1.1.1 The name prescribed by the Barbados Food Regulations shall be used.When no name is prescribed, either a common or local name, which is approvedby the Barbados National Standards Institution for use on the product, shall beused.
4.1.1.2 A “coined”, “fanciful”, “brand” name, or “trade mark” may be usedprovided it accompanies one of the names given in 4.1.1.1.
4.1.2 There shall appear on the label, either in conjunction with, or in closeproximity to, the name of the food, such additional words or phrases as necessaryto avoid misleading or confusing the consumer in regard to the true nature andphysical condition of the product including, but not limited to, the “cut”, “part”or “style” and the condition or type of treatment it has undergone; for example:“fresh”, “frozen”, “vacuum packed”, etc.
4.2 List of Ingredients
4.2.1 Where the meat, poultry or fishery product is presented as a “Ready toCook” product complete with sauces, seasoning or marinades, the list ofingredients in the accompanying food material shall be declared on the label.
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4.2.1.1 The list of ingredients shall be headed or preceded by an appropriate titlee.g. Ingredients: ............; Prepared from: ............; etc..
4.2.1.2 All ingredients shall be listed in descending order of weight in thefinished product.
4.2.1.3 Where an ingredient is itself the product of two or more ingredients, sucha compound ingredient may be declared, as such, in the list of ingredientsprovided that it is immediately accompanied by a list in brackets of itsingredients in descending order of proportion (m/m). Where a compoundingredient for which a name has been established in a Barbadian Standard or inthe Barbados Food Regulations constitutes less than 5% of the food, theingredients, other than food additives which serve a technological function in thefinished product, need not be declared.
4.2.1.4 The following foods and ingredients are known to cause hyper-sensitivityand shall always be declared:
(a) Cereals containing gluten; i.e. wheat, rye, barley, oats, spelt or theirhybridized strains and products of these.
(b) Crustacea and products of these.
(c) Eggs and egg products.
(d) Fish and fish products.
(e) Peanuts, soybeans and products of these.
(f) Milk and milk products (lactose included).
(g) Sulphite in concentrations of 10 mg/kg or more.
4.2.1.5 Added water shall be declared in the list of ingredients except when thewater forms part of an ingredient such as brine, syrup or broth used in acompound food and declared as such in the list of ingredients.
4.2.2 A specific name shall be used for ingredients in the list of ingredients inaccordance with the provisions set out in clause 4.1 except that:
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4.2.2.1 The following class names may be used for the ingredients falling withinthese classes:
Names of Classes Class Names
All spices and spice extracts ‘Spice’, ‘mixed spices’ as appropriate
All herbs or parts of herbs ‘Herbs’, ‘mixed herbs’, as appropriate
All types of sucrose ‘Sugar’
Anhydrous dextrose and ‘Dextrose’ or ‘glucose’dextrose monohydrate
4.2.2.2 Where additives are used in products described in 4.2.1, as permitted bythe Barbados Food Regulations, the following class titles shall be used togetherwith the specific name and/or International Numbering Systems (INS) numericalidentification.
Antioxidant(s)
Natural Colour
Emulsifier(s)
Flavour Enhancer(s)
Glazing Agent(s)
Preservative(s)
Stabilizer(s)
Acidity Regulator(s)
4.2.3 Processing Aids and Carry-over of Food Additives
4.2.3.1 A food additive carried over into a meat, poultry or fishery product as aresult of the use of raw materials or other ingredients in which the additive wasused shall be included in the list of ingredients if the Barbados NationalStandards Institution requires such declaration.
4.2.3.2 Where processing aids are used, these shall be included in the declarationof the list of ingredients.
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4.3 Net Contents and Drained Weight
4.3.1 The net contents shall be declared in the metric system (SystèmeInternational d’Unités).
4.3.2 The net contents shall be declared by weight except where the product isusually sold by number, when a declaration by count may be given.
4.3.3 It shall carry a declaration of the drained weight of the product. For thepurpose of these requirements, liquid medium in which the product may bepacked means water, aqueous solutions or marinates.
4.4 Name and Address
The name and address of the processor and local distributor of the productshall be declared.
4.5 Country of Origin
4.5.1 The country of origin of the food shall be declared.
4.5.2 When prepackaged meat, poultry parts/cuts and fish and fishery productsundergo processing in a second country which changes its nature, the country inwhich the processing is performed shall be declared in addition to the country oforigin.
4.5.3 Each package shall bear an appropriate “Health Mark”, which shallinclude the Veterinary Approval Number of the establishment.
4.6 Lot Identification
Each sale unit shall be embossed or otherwise permanently marked toenable the purchaser to identify the information specified in section 4.4 and 4.5and the lot from which it is obtained.
4.7 Date Marking and Storage Instructions
4.7.1 The “date of minimum durability” shall be declared. This shall consistat least of:
a) the day and the month for products with a minimum durability of notmore than three months.
b) the month and the year for products with a minimum durability of morethan three months. If the month is December, it is sufficient to indicatethe year.
c) the date shall be written in the standard format of year/month/day.
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4.7.1.1 The following words shall precede the date: “This product should becooked or otherwise prepared before .........”.
4.7.1.2 These words shall be accompanied by the date itself or a reference to thelocation on the package where the date is given.
4.7.1.3 The day, month and year shall be declared in uncoded numerical sequenceexcept that the month may be indicated by letters where such use will not confusethe consumer.
4.7.2 In addition to the date of minimum durability, the temperature conditionsfor storage shall be declared on the label.
4.7.3 The package shall also provide a declaration of the following informationwhere applicable:
(a) date of slaughter (meat, poultry)
(b) date of landing (fishery products)
4.8 Instructions for Use
Instructions for use shall be included on the label, as necessary, to ensurethe safety and correct utilization of the product.
4.9 Grade Designations
Grading designation where used shall be readily understandable and notbe misleading or deceptive in any way.
4.10 Trade Descriptions
4.10.1 Trade descriptions for meat parts/cuts shall comply with the requirementsset out in Appendix B - Trade Descriptions for Beef, Pork, Lamb and MuttonParts/Cuts.
4.10.2 Trade descriptions for poultry shall comply with the requirements set outin Appendix C - Trade Descriptions for Poultry Parts/Cuts.
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5. ADDITIONAL REQUIREMENTS
5.1 Quantitative Labelling and Ingredients
Where the labelling of a meat or poultry part or cut, or fish or fisheryproduct, places special emphasis on the low or high content of one or more of itsconstituents, e.g. fat, the percentage by weight of the constituent in the finalproduct shall be declared.
5.2 Irradiated Foods 5.2.1 In the case of:
a) a food which has been treated with ionizing radiation/energy;
b) a food which contains an irradiated ingredient;
c) a single ingredient product prepared from a material which has beenirradiated;
an indication of the irradiation treatment and the overall dose of radiationabsorbed by the food/ingredient shall occur on the main panel of the label on thefinished product in close proximity to the name of the food.
6. P R ES EN T A TI ON O F LA B EL L IN G INFORMATION
6.1 General
6.1.1 Labels in prepackaged foods shall be applied in such a manner that theywill not become separated from the container.
6.1.2 Statements required to appear on the label by virtue of this standard shallbe clear, prominent, indelible and readily legible by the consumer under normalconditions of purchase and use.
6.1.3 The information appearing on the label shall be in letters and/or numbersof not less than 1.6 mm in height, based on lower case “o”.
6.1.4 Where the container is covered by a wrapper, the wrapper shall carry thenecessary information or the label on the container shall be readily legiblethrough the outer wrapper or not be obscured by it.
6.1.5 The name and net contents of the product shall appear on the main panelof the label normally intended to be presented to the consumer at the time of sale.
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6.1.6 Any information or pictorial device may be displayed in the labellingprovided it is not in conflict with mandatory requirements nor mislead nordeceive the consumer in any way whatsoever in respect of the food.
6.2 Language
6.2.1 The labelling requirements specified in this standard shall be in theEnglish Language.
6.2.2 All numbers relating to net contents and drained weights stated on thelabel shall be given in Arabic numerals.
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APPENDIX A(clause 1.3)
LABELLING REQUIREMENTS FOR PRODUCTS WHICH ARE NOT PREPACKAGED
A-1 GENERAL
A-1.1 These labelling requirements apply to meat and poultry parts and cuts andfish and fishery products, which are weighed or counted in the presence of thepurchaser.
A-1.2 Self-adhesive hand-written or printed labels shall be attached to thepackaging material which accompanies the product, containing the followinginformation:
a) the date of purchase;
b) the name of the sales agent, processor or slaughterhouse from which it ispurchased;
c) the quantity and price of the product.
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APPENDIX B(clause 2.15)
TRADE DESCRIPTIONS FOR BEEF, PORK, LAMBAND MUTTON PARTS/CUTS
B-1 BEEF
B-1.1 General
Beef shall be of good color, normal to the grade, practically free ofbruises, blood clots, bone dust, ragged edges, discolouration, spinal cord portions,or any other conditions which would negatively affect the use of the product.Changes in colour and odours characteristically associated with vacuumpackaged meat, in excellent condition, shall be acceptable. Fresh beef shall showno evidence of freezing, defrosting or mishandling. Beef shall be maintained inexcellent condition through processing, storage and distribution.
B-1.2 Beef Parts/Cuts
B-1.2.1 Steaks
Steaks are defined as thick slices of beef derived from various areas of thecarcass. These cuts bear names which indicate the area of the carcass from whichthe slices have been cut, e.g. rib eye, T-bone, etc., For steaks with a statedthickness of more than 25 mm, a tolerance of ± 6 mm is permitted. Where thestated thickness is 25 mm or less, a tolerance of ± 5 mm is permitted. Unlessotherwise specified, the fat shall not exceed an average of 6 mm in thickness andthe thickness at any point shall not exceed 13 mm.
B-1.2.2 Roast
Beef roast is defined as a large cut of beef which is fabricated for cookingand which bears the name of the area of the carcass from which it was taken. Itmay be made firm and compact through tying or the use of an approved materialas a netting. Roasts shall be netted girthwise (unless otherwise specified) so thatall portions are held intact, without any portions protruding through the ends ofthe netting. Alternatively, roasts may be string - tied by loops of twine uniformlyspaced at no more that 50 mm intervals girthwise (perpendicular to item length).When girthwise tying does not make roasts firm and compact, lengthwise tyingshall also be used.
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B-1.2.3 Stew Beef
Stew beef shall be prepared from any suitable portion of the carcass withthe exception of shank and heel. To facilitate cutting, the meat may be frozenand/or tempered one time only. Pieces shall be free of bones, cartilage, heavyconnective tissue and lymph glands. Unless otherwise specified, at least 85%,by weight, of the resulting pieces shall be of a size equivalent to not less than a20 mm or not more than a 40 mm cube and no individual surface shall be morethan 65 mm in length. The thickness of the surface and/or seam fat shall notexceed 6 mm at any point.
B-1.2.4 Clod Beef (Beef Chunk)
Beef clod is boneless forequarter beef. It is the large outside musclewhich lies posterior to the elbow joint and ventral to the medial ridge of the bladebone.
B-1.2.5 Ground Beef
Ground beef shall be prepared from any portion of the carcass which isapproved for this purpose. It shall be free of bones, cartilage, exposed lymphglands and heavy connective tissue. It shall be prepared by grinding or othercomminution process that produces a product typical of beef which has beenground through a plate with holes of 3 mm diameter. The following fat contentspecifications shall apply:
Regular - not more than 30% m/mLean - not more than 18% m/m
B-2 PORK
B-2.1 General
Cut surfaces and naturally exposed lean surfaces shall show no more thanslight darkening or discoloration due to dehydration, aging and/or microbialactivity. The fat shall show no more than very slight discoloration due tooxidation or microbial activity. No odours foreign to fresh meat shall be present.Changes in colour and odours characteristically associated with vacuum-packaged meat in good condition shall be acceptable. Fresh pork shall show noevidence of freezing, defrosting or improper handling and shall be maintained ingood condition through processing, storage and distribution. Pork shall bepractically free of bruises, blood clots, bloody tissue, or any other conditionswhich would adversely affect the use of the product. The lean shall exhibit noevidence of the pale, soft and exudative (PSE) condition.
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B-2.2 Pork Cuts
Except for cuts which are separated through natural seams, all cutsurfaces shall form approximately right angles with the skin surface. No morethan a slight amount of lean, fat or bone shall be removed or included from anadjacent cut. Pork cuts shall be free of dislocated or enlarged joints or othermalformations of the skeletal structure. However, cuts with bones broken duringprocessing are acceptable if the bones are not splintered to the extent that the leanaround the fracture is affected.
B-2.2.1 Chops
Unless otherwise specified, chops shall be cut in full slices in a straightline as indicated above and at an approximate right angle to the length of the cutbeing sliced. Individual chops shall remain intact when suspended 13 mm fromthe outer edge.
B-2.2.2 Roasts
Unless otherwise specified, roasts shall be either netted or tied in such amanner that all portions are held intact and firm, without protrusions. Where thenetting procedure is followed, stretchable netting or other equivalent approvedmaterial shall be used. Where the tying procedure is followed, the roasts shallbe string-tied by loops of twine uniformly spaced at no more than approximately50 mm intervals, perpendicular to the item length. If this is inadequate,lengthwise tying shall also be used.
B-2.2.3 Spare Ribs
Spare ribs shall consist of at least 11 ribs and associated costal cartilagesand may include portions of the sternum and diaphragm. Any portion of thediaphragm not firmly attached shall be removed close to the inside surface of theribs. The lean shall not extend more than 50 mm past the curvature of the last riband costal cartilage. Spareribs shall be trimmed practically free of fat.
B-2.2.4 Back Ribs
The back ribs shall consist of at least 8 ribs and related intercostal meatfrom a loin. The back rib shall be intact and the bodies of the thoracic vertebraeshall be removed as completely as is practical.
B-2.2.5 Shoulder Hocks
Shoulder hocks shall be separated from the front feet at or slightly abovethe upper knee joint. Shoulder hocks shall be at least 50 mm in length.
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B-2.2.6 Ham Hocks
Ham hocks shall be separated from the hind feet at or slightly above thehock joint. Ham hocks shall be at least 50 mm in length.
B-2.2.7 Pig’s Feet or Trotters
The feet shall be removed at or slightly above the upper knee joint. Theyshall be trimmed practically free of hair and hair roots.
B-2.2.8 Diced (Stew) Pork
Diced pork shall be prepared from any portion of the carcass excludingshank and jowls, which yields a product that meets the end-use requirements.Dices shall be free of bones, cartilage, skin, heavy connective tissue, seedymammary tissue and lymph glands. The meat from which it is prepared may befrozen and/or tempered one time only. Unless otherwise specified, at least 75%by weight of the resulting dices shall be of a size equivalent to not less than a 20mm cube or not more than a 40 mm cube. No individual surface shall be morethan 65 mm in length. The surface and/or seam fat shall not exceed 6 mm inthickness at any point.
B-2.2.9 Ground Pork
Ground pork shall be prepared from any portion of the carcass withexceptions listed for diced pork. Unless otherwise specified, it may be derivedfrom previously certified boneless meat which has been frozen.
The boneless meat shall be ground at least once through a plate havingholes not larger than 25 mm in diameter. Alternative methods of comminutionmay be used provided that the texture and appearance of the product after finalgrinding is typical of ground pork prepared by grinding only. Unless otherwisespecified, final grinding shall be through a plate having holes 5 mm in diameter. The fat content shall not exceed 25% m/m.
B-3 LAMB/MUTTON
B-3.1 Definitions
B-3.1.1 Lamb shall be the meat derived from the carcass of sheep which are notolder than 6 months old at time of slaughter.
B-3.1.2 Mutton shall be meat derived from the carcass of sheep which are morethan six months old at the time of slaughter.
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B-3.2 General Requirements
For meat in the fresh–chilled state, exposed lean and fat surfaces shall beof the colour and bloom normally associated with the grade and cut of meat andtypical of meat which has been properly stored and handled. Cut and naturallyexposed lean surfaces shall show no more than slight darkening or discolourationdue to dehydration, aging and/or microbial activity. The fat shall show no morethan very slight discolouration due to oxidation or microbial activity. No odoursforeign to fresh meat shall be present. Changes in colour and odourscharacteristically associated with vacuum-packed meat, in excellent condition,shall be acceptable. The meat shall show no evidence of freezing, defrosting ormishandling.
Portion-cut items to be sold in a frozen state may be produced fromappropriately certified frozen cuts, provided that such cuts show no evidence ofdeterioration and are approximately in their original shape. Cuts produced in thisway shall be packaged, packed and returned promptly to the prescribed frozenstorage conditions.
B-3.3 Cutting, Trimming and Boning Cuts
Meat cuts shall be free of dislocated or enlarged joints or othermalformations of the skeletal structure. However, cuts with bones broken duringprocessing are acceptable if the bones are not splintered to the extent that the leanaround the fracture is affected.
The cutting, trimming and boning of cuts shall be done with sufficientcare to allow each cut to retain its identity and to avoid objectionable scores inthe lean. Ragged edges shall be removed close to the lean surfaces. Except forcuts, which are separated through natural seams, all cut surfaces shall formapproximate right angles with the outer “skin” surface.
Trimming of external fat shall be accomplished by smoothly removingthe fat following the contour of the underlying muscle surface. Beveling of theedges only is not acceptable.
B-3.4 Lamb/Mutton Cuts
B.3.4.1 Chops
Unless otherwise specified, chops shall be cut in full slices in a straightline, reasonably perpendicular to the outer surface, and at an approximate rightangle to the length of the cut being sliced. Individual chops shall remain intactwhen suspended from a point which is approximately 13 mm from the outeredge. Unless otherwise specified, the fat shall not exceed an average of 6 mm inthickness and the thickness of any one point shall not exceed 13 mm.
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B-3.4.2 Foresaddle
The foresaddle is the anterior portion of the carcass after separation fromthe hindsaddle by a cut which follows the natural curvature between the 12th andthe 13th rib, the 13th rib remaining with the hindsaddle. It consists of the intactshoulder, rack, breast and foreshank and shall contain 12 ribs. Bloody tissue,frayed ends at the neck and practically all heart fat shall be removed.
B-3.4.3 Bracelet
The “bracelet” is prepared from the foresaddle. It consists of the rack andthe breasts intact. The bracelet shall contain eight (8) ribs and shall be separatedfrom the foresaddle by a reasonably straight cut between the 4th and the 5th ribs.
B-3.4.4 The Rack
The rack is prepared from the bracelet by removing the breast by astraight cut across the ribs at a distance not greater than 102 mm from the outertip of the ribeye (longissimus dorsi).
B-3.4.5 Spare Ribs
Spare ribs shall consist of the rib portion of the breast and shall containa minimum of 7 ribs. The cut shall be not less than 76 mm in width. Not morethan 13 mm of costal cartilages shall remain on each of the first 5 ribs. The fell,exterior fat cover, cutaneous muscles and diaphragm shall be removed. It shallbe trimmed so as to expose lean over not less than 75% of the cut surface.
B-3.4.6 Foreshank
The foreshank shall be removed from the shoulder by a straight cut,exposing the humerus and removed from the brisket by a cut through the naturalseam. It may contain a portion of the web muscle. The lower foreshank shall beremoved at or above the knee joint.
B-3.4.7 Hindsaddle
The hindsaddle is the posterior portion of the carcass after separationfrom the foresaddle by a cut which follows the natural curvature between the 12th
and the 13th ribs. The 13th rib remains with the hindsaddle.
B-3.4.8 Loins
The loins are prepared from the hindsaddle by the removal of the legs.This is done by a straight cut perpendicular to the backbone and anterior to thehipbone cartilage.
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B-3.4.9 Legs
The legs are prepared from the hindsaddle as described in B-3.4.7.
B-3.4.10 Hind Shank
The hind shank shall be removed from the leg by a cut made through thestifle joint, which follows the natural seam between the shank and the heel. Thelower hind shank is removed at the break joint and the gambrel cord is removed.
B-3.4.11 Stewing Lamb/Mutton
Lamb or mutton for stewing may be prepared from boneless meat derivedfrom any part of the carcass provided that it satisfies the end-productspecifications. The meat shall be diced either manually or mechanically butgrinding is not permitted. A minimum of 80%, m/m, of the resulting pieces shallbe of a size equivalent to cubes of between 19 mm and 31 mm. No individualsurface shall exceed 64 mm in length. Surface or seam fat shall not exceed 6 mmat any one point.
B-3.4.12 Ground Lamb/Mutton
Ground meat may be prepared from any combination of carcass or cuts.Meat with dark discoloration, bones, cartilage, backstrap, exposed large bloodvessels and lymph glands are not permitted. The visual fat content of theboneless meat, determined prior to grinding shall not exceed 25%.
The boneless meat shall be ground at least once through a plate with holesno larger than 19 mm in diameter. Final grinding shall be through a plate withholes no larger than 3 mm in diameter. The meat shall be thoroughly blendedsubsequent to each size reduction step except final grinding. Alternative sizereduction processes may be used provided that the texture and appearance of theproduct is typical of ground lamb/mutton prepared by grinding only.
The temperature of the boneless meat shall not exceed 10 /C during theprocess of size reduction and packaging. The ground product shall be packagedimmediately on completion of grinding.
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APPENDIX C(clause 2.16)
TRADE DESCRIPTIONS FOR POULTRY PARTS/CUTS
C-1 GENERAL
Poultry products offered for sale shall be:
a) free of foreign materials (e.g. glass, paper, rubber, metal, etc);
b) free of viscera, trachea, oesophagus, mature reproductive organs, lungsand oil glands, unless otherwise specified;
c) free of offensive odours and slimy or slippery skin;
d) free of faecal material;
e) free of improper or incomplete bleeding; and
f) practically free of feathers.
C-2 CHICKEN
Product sold as chicken shall be derived from the domesticated bird,Gallus domesticus and be presented in the following classes.
C-2.1 Classes
C-2.1.1 Broiler/Fryer
Broilers shall be young chickens, usually 6 to 10 weeks of age with adressed weight of 1.13 kg or more.
C-2.1.2 Roaster
Roasters shall be chicken, usually 7 to 12 weeks of age, with a dressedweight of 2.27 kg or more.
C-2.1.3 Heavy Fowl/Baking Hen
Heavy fowls shall be breeding hens and roosters, usually more than 10months of age, with an approximate dressed weight of 1.81 kg.
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C-2.1.4 Light Fowl/Stewing Hen
Light fowls shall be hens which produced table eggs, usually more than10 months of age, with an approximate dressed weight of 1.13 kg.
C-2.1.5 Rooster
Roosters shall be mature male chickens, usually more than 10 months ofage, with a dressed weight of 2.72 kg or more.
C-2.1.6 Cornish Game Hen
Cornish game hens shall be young chickens, usually less than 5 weeks ofage, with a dressed weight of 0.91 kg or less.
C-2.2 Quality Level/Grade
C-2.2.1 Locally produced chicken which is approved for distribution in Barbados,is chicken which is graded or evaluated, by the competent regulatory authorityhaving jurisdiction, as being of the highest quality level (on the basis ofinspection criteria established either in legislation or by the authority). No labeldeclaration of quality level or grade is required for products which are producedand packaged in Barbados.
C-2.2.2 All other quality levels or grades of products shall not be distributed forsale as pre-packaged chicken products. Such chicken products, passed by thecompetent authority as fit for human consumption, may be sold directly by theprocessor.
C-2.2.3 All pre-packaged chicken products, which are imported into Barbados,shall bear the quality or grade designation of the competent authority havingjurisdiction in the country of origin.
C-2.3 Trade Descriptions for Chicken
C-2.3.1 Whole Chicken (whole bird)
A whole chicken consists of an intact carcass with all parts including thebreast, thighs, drumstick, wings, back and abdominal fat. The head and feet areremoved and the tail may or may not be present. The gizzards, heart, liver andneck, with or without skin, are wrapped (in paper or plastic) as a "giblet pack"and stuffed inside the bird.
C-2.3.2 Two-piece cut up or "Split Bird"
A "two-piece cut-chicken" is produced by slitting a whole bird, withoutgiblets, end to end through the back and breast to produce approximately equalleft and right carcass halves. The tail and abdominal fat may or may not bepresent. Individual parts may or may not come from the same bird.
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C-2.3.3 Four–piece Cut-up (Chicken Quarters)
A “4 piece cut-up chicken” is produced by cutting a whole bird, withoutgiblets, into 2 breast quarters with wings attached and 2 legs quarters. The tailand abdominal fat may or may not be present. Individual parts may or may notcome from the same bird.
C-2.3.4 Eight-piece Cut-up (Traditional)
An “8 piece traditional cut-up chicken” is produced by cutting a wholebird, without giblets, into 2 splits breasts with back and rib portions, 2drumsticks, 2 thighs with back portion and 2 wings. The tail and abdominal fatmay or may not be present. Individual parts may or may not come from the samebird.
C-2.3.5 Nine-piece Cut-up (Traditional)
A “9 piece traditional cut-up chicken” is produced by cutting a wholebird, without giblets, into 1 breast portion containing the clavicle, 2 split breastswith back and rib portions, 2 drumsticks, 2 thighs with back portions and 2wings. The tail and abdominal fat may or may not be present. Individual partsmay or may not come from the same bird.
C-2.3.6 Breast Quarter
A “breast quarter” is produced by cutting the front half of a bird along thesternum and back into two approximately equal portions. The breast quarterconsists of half of a breast with the attached wing and a portion of the back.
C-2.3.7 Whole Breast with Ribs and Tenderloins
A “whole breast with ribs and tenderloins” is produced from the front halfof a bird, without wings, by separating the entire breast from the back by cuttingalong the junction of the vertebral and external rib.
C-2.3.8 Boneless Whole Breast with Tenderloins
A “boneless whole breast with tenderloins” is produced from the fronthalf of a bird, without wings, by separating the entire breast from the back bycutting along the junction of the vertebral and sternal ribs. The boneless wholebreast with tenderloins consists of an entire boneless breast with tenderloins.
C-2.3.9 Boneless Whole Breast Without Tenderloins
A “boneless whole breast without tenderloins” is produced from the fronthalf of a bird, without wings, by separating the entire breast from the back bycutting along the junction of the vertebral and sternal ribs. The back, rib meat,tenderloins, neck, skin and bones are removed. The boneless whole breastwithout tenderloins consists of an entire boneless breast without the tenderloins.
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C-2.3.10 Bone-in Split Breast with Ribs
A “bone-in split breast with ribs” is produced by cutting a bone-in wholebreasts with ribs and tenderloins into two approximately equal portions along thecenter of the sternum. A bone-in split breast with ribs consists of one-half of awhole breast with the attached rib meat, tenderloin and bones.
C-2.3.11 Bone-in Split Breast with Ribs and Wings
A “bone-in split breast with ribs and wing” is as described in B-2.3.10,with the wing attached.
C-2.3.12 Boneless Split Breast without Rib Meat
A “boneless split breast without rib meat” is produced by cutting a bone-in whole breast with ribs and tenderloins into two approximately equal portionsalong the center of the sternum. The rib meat and bones are removed. Aboneless split breast without rib meat consists of one-half of a whole breast. Thetenderloin may or may not be present.
C-2.3.13 Tenderloin
A “tenderloin” is produced by separating the inner pectoral muscle fromthe breast and the sternum. The tenderloin consists of a single intact muscle withthe embedded tendon, which may or may not be clipped.
C-2.3.14 Leg Quarter
A “leg quarter” is produced by cutting the back half of a bird along thecenter of the backbone into two approximately equal parts. The leg quarterconsists of an intact part, which includes the drumstick, thigh with adjoiningportion of the back and abdominal fat. It may or may not include the tail.
C-2.3.15 Whole Leg
A “ whole leg” is produced by separating a leg from a back half betweenthe junction of the femur and the pelvic bone. The abdominal fat and back areremoved. Skin may or may not be trimmed. The whole leg consists of the thighand drumstick. The whole leg may also be presented with abdominal fat,provided that it is labeled as “whole leg with abdominal fat.”
C-2.3.16 Thigh
A “thigh” is provided by cutting a whole leg at the joint between the tibiaand the femur. The drumstick, patella and abdominal fat are removed. The thighconsists of the thigh and associated fat. Meat adjacent to the ilium (oyster meat)may or may not be present.
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C-2.3.17 Thigh with Back Portion (Thigh Quarter)
A “thigh with back portion” is provided by cutting a leg quarter at thejoint between the tibia and the femur. The drumstick, patella and abdominal fatare removed. The thigh with back portion consists of the thigh, attached backportion and associated fat. The tail and meat adjacent to the ilium (oyster meat)may or may not be present.
C-2.3.18 Drumstick
A “ drumstick” is produced by cutting a whole leg through the jointbetween the tibia and the femur. The thigh is removed. The “drumstick” consistsof the drumstick and the patella.
C-2.3.19 Wing, Whole
A “whole wing” is produced by cutting the wing from a whole bird at thejoint between the humerus and the backbone. The wing consists of: the firstsegment (drumette) containing the humerus, which attaches the wing to the body;the second segment (flat) containing the ulna and radius, and the third segment(tip) containing the metacarpals and phalanges.
C-2.3.20 Wing, First Segment (Drummette)
A “first segment wing” is produced by cutting a whole wing between thefirst and the second segment and removing the second and third segment.
C-2.3.21 Wing, Second Segment (Wing Flat)
A “second segment wing” is produced by removing the first and thirdsegments from a whole wing.
C-2.3.22 Lower Back
A “lower back” is produced by cutting a back half through the jointbetween the femur and the pelvic bone to remove each of the legs. The lowerback consists of the lower backbone, ilium and pelvic bones with attached meatand skin. The tail, abdominal fat and portions of the kidneys and testes may ormay not be present.
C-2.3.23 Upper Back
An “upper back” is produced by cutting a front half, without wings, alongeach side of the backbone to remove the breast and vertebral ribs. The upperback consists of the upper backbone (approximately 16 cm in width) withattached meat and skin.
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C-2.3.24 Whole Back
A “whole back” is produced by cutting a whole bird, (without giblets)perpendicular to the backbone at the junction of the neck. A cut is then madeparallel along each side of the backbone through the vertebral ribs down to thebase of the ilium and pelvic bones and attached meat and skin. The tail,abdominal fat and portions of the kidneys and testes may or may not be present.
C-2.3.25 Neck
A “neck” is produced by cutting the neck from the carcass at the shoulderjoint and removing the head. The neck consists of the neck bone with attachedmeat and skin.
C-2.3.26 Feet (Steppers)
A “stepper” is produced by cutting a carcass leg at the joint between themetatarsus and the tibia and removing the carcass. The nails and thin yellowepidermal skin covering the foot shall be removed. A “stepper” consists of themetatarsus and four digits (phalanges) with attached meat and skin.
C-2.3.27 Gizzards
The “gizzards” are removed from a carcass body cavity. Gizzards aremechanically cut and processed by removing the inner lining and contents. Fatand other adhering organs are removed. The gizzards consist of one or moreirregularly shaped pieces of the enlarged muscular portion of the digestive canal.
C-2.3.28 Livers
The “liver” is removed from a carcass body cavity. The gall bladder isremoved. The liver consists of a smooth brownish to reddish organ with one ormore lobes, which is irregular in shape and size.
C-2.3.29 Hearts
The “heart” is removed from a carcass body cavity. Fat attached to theheart, the pericardial sac and the aortal cap are removed. The “heart” consists ofa muscular organ which circulates blood.
C-3 TURKEY
Product sold as turkey shall be presented in the following classes:
C-3.1 Classes
C-3.1.1 Fryer – Roaster
A young turkey shall be a turkey under 8 months age which is tender-meated with soft, pliable, smooth-textured skin and flexible breastbone cartilage.
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C-3.1.2 Yearling Turkey
A yearling turkey is a fully matured turkey, usually less than 15 monthsof age, which is moderately tender-meated and with moderately smooth-texturedskin.
C-3.1.3 Mature/Old Turkey
A mature or old turkey is a turkey which is more than 15 months of age,and has coarse skin and toughened flesh.
C-3.2 Trade Descriptions for Turkey
Trade descriptions for turkey are the same as those listed for chicken (seeC-2.3).
