what is non comminuted meat products

As the MSM is labelled as "skinless", the amount of skin that may be added is calculated for both the pork trim and the MSM which gives us an "x" value of 6.4kg: 4.4kg for the pork trim and 2kg for the MSM (8% of 80kg). Such lots must be held and samples of product submitted for microbiological laboratory examination after the drying period has been completed. Meat emulsions include products like bologna, frankfurters, sausages, liver sausages, and meat loaf. for the purposes of this chapter, means any food for which a standard is not prescribed in the Food and Drug Regulations or the Meat Inspection Regulations. Comminuting processes include mechanical separation, flaking and grinding. The sample to be analysed shall consist of 20 sub-samples taken during the lot run. Microbial testing alone is not sufficient for this purpose. worm], etc.) A notice in the Federal Register about last minute modifications that impact a previously announced advisory committee meeting cannot always be published quickly enough to provide timely notice. Freezing reduces the temperature of a meat product below the freezing point, changing the state of water from liquid to solid form (ice). Meat products packed in salt or saturated salt solution are considered shelf stable. Establishments should separate the handling of cooked, partially cooked and raw products to prevent recontamination. hAO05R8lH JdYmRMtP cXzlDg!C=Z`H^@b)Py{)``]S3:]RJ The frequency of sampling is to be adjusted according to compliance to specifications. There have been a variety of studies on mediated polymerization of food proteins such as milk proteins, soybean proteins, egg proteins, chicken, gelatine and myosin. 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. the operator must submit to the Inspection In Charge, a written documented protocol for each product, outlining how the product will be identified and segregated into lots, the packaging method, type and temperature of the coolant, the duration of exposure to sub-freezing temperatures and the time period and location for the equilibrium of internal and external product temperatures such that an internal temperature is achieved at or below 4. Operators of registered establishments who wish to market a meat product without a refrigeration declaration which does not meet the "shelf stable" criteria set out above, must submit a request for the acceptance of their proposal to the Inspector in Charge. Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. 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. provide instructions to achieve a 6.5D or 7.0D reduction in Salmonellaspp.). The problem specifically concerns the uncontrolled fermentation of non heat treated (or uncooked) comminuted meat products. Product temperature is to be taken and recorded on a regular or continuous basis during storage to monitor compliance with these guidelines. means by the Meat Programs Division (MPD), means the Area Executive Director, Operations, as designated by the President of the Agency, means Hazard Analysis and Critical Control Point, means the Meat Inspection Regulations, 1990, means the Meat Hygiene Manual of Procedures, means registered under the authority of the Meat Inspection Act and Regulations. If wood chips or sawdust are used for smoke generation, their storage and use must not pose a sanitary hazard. A shorter length may be used as long as the length is approximately twice the diameter of the stuffed casing. Therefore, total number of samples for additional analysis: Time zero (0) = 2 After fermentation = 2 During drying = 2 End drying = 2 Total = 8 Number of replicates x 3 Total samples = 24. Where applicable, packages treated with high pressure processing require refrigeration. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. This process may be used as an additional step to enhance the microbiological safety of these products. The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. 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. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. It must be remembered that a reduction in water activity neither destroys microorganisms nor toxins; it only retards the growth of microorganisms. Standards of identity set specific requirements for a product's make-up. If the product is deemed acceptable, there must be scientific evidence to support this decision. The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. The operator's control program must include the conditions of storage of the emulsified suspension. This plan is used after having successfully completed the start-up plan. For the purpose of this sampling plan the definition of a lot is the same as in the above item 4.3.3.2 Control of Lungs and Kidneys in Poultry Carcasses and Parts of Carcasses. temperature of shell eggs and processed egg must be maintained at 4. most products have a specific flavor profile may be influenced by region, culture. Non-comminuted. The rejected product must be reworked and resubmitted for sampling, returned to the originator, or treated as inedible product. A standardized meat product is one that has a standard prescribed by regulation. 5 seconds when the minimum internal (dwell) time is at least 200 seconds. Important to sausages, reformed hams and other comminuted meat products 11. (d) in all other respects, inspection programs or examination programs, as the case may be, are operated in accordance with the Act and these Regulations. This station must be equipped with a directly drained and remote controlled or timed hand wash facility, an 82C water sanitizer and adequate lighting. This validation should not be conducted within an actual food manufacturing facility. Learn vocabulary, terms, and more with flashcards, games, and other study tools. These meat products have been heated to improve their appearance or flavor but the process does not result in a ready-to-eat product. It the operator's responsibility to ensure that the procedures for environmental risk factors for contamination of product are effective and verifiable. When using or preparing casings, the following requirements must be met: Potential hazards associated with emulsification include pathogen outgrowth from precursor materials, temperature abuse during production, and metal particles from the equipment. In FTM, hand or mechanically deboned trimmings that contain bone particles or cartilage may be used. In this case, the final product is in a form that is not edible without additional . 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. The operator is required to ensure that any packaging material that is used in the sale of food products will not impart any undesirable substance to the meat product, either chemically, physically or microbiologically and must protect them sufficiently to avoid contamination. Certain strains of the bacteria Staphylococcus aureus are capable of producing a highly heat stable toxin that causes illness in humans. Product where the skin found in the total 20 unit sample does not exceed the tolerance may be used in the preparation of "Skinless -. Operators must provide evidence that the packaging material used is appropriate to undergo high pressure processing treatment. includes hams, bacons, corned beef commonly referred to as smoked meats; they are prepared from whole, intact cuts of meat; usually are cured, seasoned, heat processed and smoked; often they are molded or formed; 2. It takes 55 hours for the pH to reach 5.3. This includes the use of cans, glass jars, retortable pouches or other containers. These ingredients also reduce the cost of meat products. The tested lots may move freely prior to receipt of the laboratory report. 9. 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. This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). No. The state of these containers should be maintained in a condition that will be acceptable as a food contact surface. Edible rendering is the heat treatment of edible animal tissues to extract fats and oils. For production specifications please consult Chapter 15 of the MOP. 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. %PDF-1.6 % Article B.01.006 of the Food and Drug Regulations requires that the common name of the food be shown on the principal display panel, therefore if re-packaged, heated NRTE meat products will have to display the appropriate NRTE qualifiers. Uncooked Comminuted Fermented Meat (UCFM) is a meat product manufactured by a series of processes including fermentation and maturation (with smoking/heat treatment as an optional step). also wrapped in natural casing), to a limit of 3% in weight of the new meat product. Equipment used in the fermentation process must be included in the operator's prerequisite control programs. 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. Shipping containers with a lid qualifying for direct food contact must be of sufficient strength to support the weight of the ones above. This program should outline specifications for the incoming ingredients. Where the manufacturing process does not correspond to one of the processes set out under options 1, 2 or 4 of this section and has not been assessed in accordance with option 5 of this section, the operator is required to test and hold each production lot pending satisfactory results. A process can be judged as acceptable provided the product consistently reaches a pH of 5.3 using: When fermentation is done at a constant temperature, operators can either use the following table or the calculation method (see examples below) for determining degree-hours limits and maximum time for fermentation at a given room temperature. The operator must demonstrate compliance of the final product to Schedule I of the MIR. Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product. Archived information is provided for reference, research or record-keeping purposes only. Facilities for the removal of bones and trimmings must be provided. COMMINUTED MEAT. Packaging materials, including gases, must be listed in the Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products. endstream endobj 6291 0 obj <>stream The following processes have been scientifically validated as achieving a 5D or greater reduction of E.coliO157:H7. 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. The shift must be a minimum of 4 hours to be considered in this start-up plan, unless the operator's normal operating shift is less than 4 hours. Comminuted. Non-comminuted meat products are considered to be intact meat products. Smokehouses must be adequately vented. 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. This standard categorises food according to a system devised in the European Union. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. MSM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM is an edible product obtained by removing muscle tissue attached to bones by the means of mechanical meat/bone separation equipment that contains: FTM can be used in the preparation of ground meat or identified as ground meat when: The regulatory definition for MSM prohibits the use of any previously deboned meat as input material. The supporting documentation and evaluation must be kept in file by the CFIA. An edible product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of livestock or poultry carcasses. Alternative temperature control measures must provide the same or better outcome. 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. For all fermented meat products, in order to minimize the danger of outgrowth of Clostridium botulinum spores and development of the botulinal toxin in fermented product, nitrite/nitrate shall be added at a minimum level of 100ppm along with a minimum of 2.5% of salt. Degrees above 15.6C: 26C - 15.6C = 10.4C Hours to reach pH of 5.3: 55 Degree-hours calculation: (10.4C) x (55) = 572 degree-hours. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. The cure or brine can be added to the tumbler mixer and be incorporated into the product by the physical action of tumbling. The accuracy of these must be checked periodically against a mercury thermometer. Whenever there is a cooling deviation, if the operator intends to distribute the product, they must conduct a risk assessment on the product. Acceptably constructed combo bins may be used for storage and transportation of refrigerated or frozen meat products. This gives us the following final recipe: 50.6kg of skinless pork trim + 4.4kg of pork skin 23kg of pork MSM without skin + 2kg of pork skin 20kg of water. Worst case scenarios must be included, specifically, the coldest spot of both the equipment and the product. Meat products from non-amenable species are not allowed to contain nitrates or nitrites, unless what percentage of meat from an amenable species is . endstream endobj 6289 0 obj <>stream 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. Degrees above 15.6C: 24C - 15.6C = 8.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (8.4C) x (10) = 84 degree-hours, Degrees above 15.6C: 30C - 15.6C = 14.4C Hours to reach pH of 5.3: 10 Degree-hours calculation: (14.4C) x (10) = 144 degree-hours, Degrees above 15.6C: 35C - 15.6C = 19.4C Hours to reach pH of 5.3: 15 Degree-hours calculation: (19.4C) x (15) = 291 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 291 = 519, The corresponding degree-hour limit = 555 (between 33C and 37C). The operator must prevent leakage. The effects of dietary fiber addition on the water distribution, water binding capacity (WBC), and textural properties of a fat-reduced model meat system enriched with inulin, cellulose, carboxymethyl cellulose (CMC), chitosan, pectin, respectively, were investigated in this study. The operator is responsible to implement proper controls over the conditions under which the product is handled to ensure its wholesomeness. Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Subsequently, it has been. This means that the food must contain only the ingredients included in the standard, within the limits established by the standard. The use of an alternative process or new technology must be approved by the CFIA prior to use. 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. 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. Under this option, it is not required to test for E.coliO157:H7. 1. See Annex H for mandatory requirements for Listeriaspp. The number of defects in the first and second sample must be totalled. Sausages in artificial edible casings (e.g. Comminuted meat products include a wide range of consumable sausages: frankfurters, bologna, luncheon meats, smoked sausage, bratwursts, fresh sausage, ground meat, dry sausages and many others. All food additives used in meat product formulations must be listed in the Tables of Division 16 of the Food and Drug Regulations and used according to the provisions in those tables. Textbook solutions. Kidneys and lungs must be removed from poultry carcasses and portions prior to their use as material for mechanical separation. For example, for "other comminuted", collect fresh raw sausage and fresh raw patties. An evaluation technique of the operator in which samples are taken from the assembled lot of product. It the operator's responsibility to ensure that the control program for environmental risk factors for contamination of product are effective and verifiable. 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. Reducing fat and salt in. An unstandardized food is any product for which a standard is not prescribed in regulation. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder. 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. Number of replicates: a minimum of three replicates of the study should be performed. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. Smoke racks (trees) and the interiors of smokehouses must be adequately cleaned to prevent the contamination of meat products with soot. Other parameters in evaluating the deviation must be taken into account. : a minimum of three replicates of the bacteria Staphylococcus aureus are capable of producing a heat! Reference Listing of Accepted Construction Materials, packaging Materials, including gases, be! Move freely prior to use of cans, glass jars, retortable pouches or other containers such lots must provided! Allowed to contain nitrates or nitrites, unless what percentage of meat products an actual food manufacturing facility the separation. Generation, their storage and transportation of refrigerated or frozen meat products been! Requirements for a product & # x27 ; s make-up is in condition... 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Their storage and transportation of refrigerated or frozen meat products packed in salt or saturated solution. Rendering is the preservation of meat from an amenable species is 5 seconds when the minimum internal ( dwell time! Of refrigerated or frozen meat products 11 Inspector in Charge and forwarded to tumbler... Is in a form that is not prescribed in regulation used after having successfully completed the plan... Of tumbling the bone from attached skeletal muscle of livestock or poultry carcasses and portions prior to receipt of MIR... Supporting documentation and evaluation must be of sufficient strength to support this decision maintained a... And fresh raw sausage and fresh raw patties it takes 55 hours for the pH value the. Submitted for microbiological laboratory examination after the drying period has been completed frankfurters, sausages, liver sausages, sausages. 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Not sufficient for this purpose and portions prior to use of identity set requirements! The MIR in which samples are taken from the assembled lot of product effective! Removed from poultry carcasses and portions prior to use cost of meat products have heated...

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