Pork in carcasses and half-carcasses technical specifications. Meat

MEAT
PORK IN CARCASSES AND HALF CARCASSES
TECHNICAL CONDITIONS

Meat. Pork carcasses and semi-carcasses. Specifications

GOST 7724-77

(as amended by Amendments No. 1, No. 2, No. 3, No. 4, No. 5)

Instead of GOST 7724-61

By Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated April 22, 1977 N 1008, the introduction date was set from 01/01/78

Verified in 1984. By Decree of the State Standard of August 17, 1982 N 3259, the validity period was extended until 01/01/88

Reissue (March 1986) with Amendments No. 1, 2, 3, 4, approved in August 1979, August 1982, December 1984, January 1986 (ICC 9-79, 12-82, 3 -85, 5-86).

This standard applies to pork meat in carcasses and half-carcasses, pig meat intended for retail trade, public catering networks and for industrial processing for food purposes.

OKP codes are given in the mandatory appendix. (as amended by Changes No. 3)

1. TECHNICAL REQUIREMENTS

1.1.

Pork must be produced in accordance with the requirements of this standard for technological instructions in compliance with sanitary rules for meat and poultry processing enterprises approved in the prescribed manner.

1.2.

Pork quality is divided into five categories in accordance with the requirements specified in the table.

1.3. (as amended by Changes No. 3)

According to heat treatment, pork is divided into: cooled, cooled to a temperature not exceeding 12°C; cooled, cooled to a temperature from 0 to plus 4.0°C;	frozen, frozen to a temperature not exceeding minus 8°C;	frozen, subjected to freezing and having a temperature in the thigh at a depth of 1 cm minus 3 - minus 5 ° C, and in the thickness of the thigh muscles 0 - plus 2 ° C. During storage, the temperature throughout the entire volume of the half-carcass should be minus 2-minus 3°C.	Category
Category characteristics	Weight of carcass in paired state, kg	Thickness of backfat above the spinous processes between 6-7 dorsal vertebrae, not counting the thickness of the skin, cm	First (bacon)
	Bacon pig carcasses: muscle tissue is well developed, especially on the dorsal and hip areas.<*>.
	On the cross-section of the chest at the level between the sixth and seventh ribs there should be at least two layers of muscle tissue; the length of the half carcass from the junction of the first rib with the sternum to the anterior edge of the fusion of the pubic bones is at least 75 cm; skin without pigmentation, transverse folds, tumors, and also without bruises and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half carcass
Second (meat - young animals)	Carcasses of meat pigs (young animals)	From 39 to 98 incl. in the skin	From 1.5 to 4.0
Second (meat - young animals)		From 34 to 90 incl. without skin	From 1.5 to 4.0
		From 37 to 91 incl. without croupon	From 1.5 to 4.0
	Gilt carcasses	From 12 to 39 inclusive. in the skin	1.0 or more
		From 10 to 34 incl. without skin	1.0 or more
Third (fat)	Fat pig carcasses	Not limited	4.1 or more
Fourth (industrial processing)	Pig carcasses	St. 90 without skin	From 1.5 to 4.0
		St. 98 in skin
		St. 91 without croupon
Fifth (meat will be generated)	Carcasses of dairy pigs	From 3 to 6 incl.	-
	The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude

<*>Until 01.01. 1980 - 2 cm; from 01.01. 1980 - 1.5 cm.

1. The mass of the carcass is determined with an error of up to 1 kg, while 0.5 kg or more is taken as 1 kg, and less than 0.5 kg is not taken into account.

2. Pork of categories I, II, III and IV does not include carcasses of boars; pork of categories I and II does not include carcasses of sows. (as amended by Amendments No. 1, No. 4)

1.4.

Pork obtained after removing the backfat along the entire length of the spinal part of the half-carcass at the level of 1/3 of the width of the half-carcass from the ridge, as well as in the upper part of the shoulder and thigh, is classified as trim. Trimmed pork belongs to the second category.

In places where the fat has been separated on the carcass, leftover fat no more than 0.5 cm thick is allowed.

1.5.

For sale in retail and public catering networks they produce:

pork of the first and fifth categories, as well as carcasses of gilts in the skin of the second category;

pork of the second and third categories without skin or with the croup removed;

trimmed pork.

1.6.

Pork of the first, second, third and fourth categories is produced in the form of longitudinal half carcasses. Sawing or cutting into longitudinal half-carcasses is carried out in the middle of the spinal column, without leaving whole vertebrae in any half-carcass and without crushing them.

1.7.

Pork carcasses and half-carcasses of the first, second, third and fourth categories are produced without heads, legs, internal organs, and internal fat.

From pork carcasses and half-carcasses intended for sale in retail trade and public catering networks, tanks with a neck cut in a straight line in a transverse direction to the position of the neck directly in front of the first cervical vertebra, as well as the internal lumboiliac muscle (tenderloin) must be separated. . Pork carcasses and skinned half-carcasses intended for industrial processing are produced with the hind legs.

(as amended by Changes No. 2)

1.8.

Pork of the fifth category is produced whole carcasses, with head and legs, without internal organs. (as amended by Changes No. 3)

1.9.

Pork half carcasses must be free of any remaining bristles, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises or bruises. It is allowed to remove bruises and bruises on an area not exceeding 10% of the surface, or to remove subcutaneous fat on an area not exceeding 15% of the surface of a half carcass or a carcass of the second, third and fourth categories.

Ice and snow are not allowed on frozen and frozen pig carcasses and half-carcasses.

1.9a. The residual amount of pesticides should not exceed the maximum permissible levels, and the content of toxic elements and aflatoxin B1 should not exceed the standards approved by the USSR Ministry of Health.

1.10.

Pork is not allowed for sale, but is used for industrial processing for food purposes:

frozen more than once;

gilts without skin;

with removal of bruises and bruises or subcutaneous fat removal, exceeding the requirements of clause 1.9;

with incorrect division along the spinal column;

pork obtained from boars; (as amended by Changes No. 3)

deformed half carcasses;

not meeting the requirements of clause 1.2; (as amended by Changes No. 3)

frostbitten.

2.4. (as amended by Changes No. 3)

To measure the temperature of pork, at least four carcasses or half-carcasses are selected from each batch. If unsatisfactory test results are obtained, repeat tests are carried out on a double sample taken from the same batch. The results of repeated tests apply to the entire batch. 2.5.

Determination of residual quantities of pesticides aflatoxin B1, antibiotics and hormonal preparations of toxic elements is carried out in accordance with the procedure established by the State Agricultural Industry of the USSR and the Ministry of Health of the USSR.

(as amended by Changes No. 5)

3. TEST METHODS (as amended by Changes No. 3)

3.1.

The mass of pork is determined by weighing on a scale with an acceptable error of no more than 0.1%.

3.2. (as amended by Changes No. 3)

Temperature detection

3.2.1.

Equipment (as amended by Changes No. 3)

liquid glass thermometer (non-mercury) according to GOST 9177-74, mounted in a metal frame;

semiconductor temperature meter (STM).

3.2.2.

Carrying out the test 2.5.

The temperature of cooled, chilled and frozen pork is measured in the thickness of the muscles of the thigh on the inside at a depth of at least 6 cm. In frozen pork, at the end of the freezing process, the temperature is measured at a depth of 1 and 6 cm, and during storage - at a depth of at least 6 cm .

The arithmetic mean of the measurements is taken as the test result.

3.3. (as amended by Changes No. 3)

4.2.

Pork of the fifth category is released from enterprises packaged in wooden, planed inside boxes with lids in accordance with GOST 13361-84 or in accordance with GOST 11354-82, boxes made of corrugated cardboard in accordance with GOST 13513-86.

The boxes must be lined inside with parchment in accordance with GOST 1341-84, sub-parchment in accordance with GOST 1760-81 or cellophane film in accordance with GOST 7730-74.

By agreement with the consumer and the State Veterinary Supervision authorities, it is allowed to produce pork of the fifth category for local sale, packaged in returnable containers or bags made of plastic film in accordance with GOST 10354-82, used for packaging food products.

The net weight of the packaging unit must not exceed 30 kg. Pork carcasses and skinned half-carcasses intended for industrial processing are produced with the hind legs.

Packaging of pork supplied to the Arctic, Far North and other remote areas is carried out in accordance with GOST 15846-79. 2.5.

4.2a. The sale of pork in the retail trade network must be carried out with information on the nutritional and energy value of 100 g of product (protein, fat and calorie content).

4.3.

Marking of transport containers - in accordance with GOST 14192-77 indicating additional data:

name of the manufacturer and its trademark;

number of places;

net weight;

gross mass; packaging dates;

symbols of this standard.

(as amended by Changes No. 4)

4.4.

Pork must be transported in accordance with the rules for the transportation of perishable goods in force for this type of transport.

4.5.

Pork is stored in accordance with storage rules approved in accordance with the established procedure.

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Pork must be transported in accordance with the rules for the transportation of perishable goods in force for this type of transport.

4.5.

Pork is stored in accordance with storage rules approved in accordance with the established procedure.

Specifications

Official publication

Moscow Standardinform 2013

INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

(MGS) INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION (ISC) GOST INTERSTATE - STANDARD 31476 2012

PIGS FOR SLAUGHTER PORK IN CARCASSES AND HALF-CARCASSES

GOST 31476-2012

Specifications

Official publication

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 “Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, updating and cancellation"

Moscow Standardinform 2013

1 PREPARED by the State Scientific Institution All-Russian Research Institute of the Meat Industry named after. V.M. Gorbatov Russian Academy of Agricultural Sciences (GNU VNIIMP named after V. M. Gorbatov Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated May 23-24, 2012 No. 41)

Short name of the country Country code Extended name of the national body for MK (ISO 3166) 004-97 for MK (ISO 3166) 004-97 for standardization

Azerbaijan Azstandart Armenia Ministry of Economy of the Republic of Armenia

Kazakhstan Gosstandart of the Republic of Kazakhstan Kyrgyzstan Kyrgyzstandart

INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION

Russian Federation Rosstandart

(MGS) INTERSTATE COUNCIL FOR STANDARDIZATION, METROLOGY AND CERTIFICATION (ISC) GOST INTERSTATE - STANDARD 31476 2012

4 By Order of the Federal Agency for Technical Regulation and Metrology dated October 16, 2012. No. 507-st came into force as a national standard of the Russian Federation on July 1, 2013.

5 The standard was prepared based on the application of GOSTR 53221-2008

PIGS FOR SLAUGHTER PORK IN CARCASSES AND HALF-CARCASSES

Information on the entry into force (termination) of this standard is published in the monthly published index “National Standards”.

Information about changes to this standard is published in the annually published information index “National Standards”, and the text of changes and amendments is published in the monthly published information index “National Standards”. In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index “National Standards”

GOST 31476-2012

In the Russian Federation, this standard cannot be reproduced in whole or in part.

den, replicated and distributed as an official publication without permission from the Federal Agency for Technical Regulation and Metrology

Date of introduction -- 2013-07-01

1 area of use

methods for determining freshness

Official edition 1

GOST 31476-2012 INTERSTATE STANDARD

PIGS FOR SLAUGHTER PORK IN CARCASSES AND HALF CARCASSES Technical specifications

Pigs for slaughter. Pork carcasses and semi-carcasses. Specifications

Date of introduction -- 2013-07-01

1 area of use

This standard applies to pigs intended for slaughter, pork in carcasses and half-carcasses intended for sale in retail trade, public catering networks and industrial processing for food purposes.

Quality requirements and safety requirements

are set out in section 5, for labeling - in section 6.

GOST 150 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8.453-82 State system for ensuring measurements. Scales for static weighing. Verification methods and means

GOST 427-75 Metal measuring rulers. Specifications

GOST 7269-79 Meat. Sampling methods and organoleptic

methods for determining freshness

Official edition 1

Specifications

GOST 9794--74 Meat products. Methods for determining total phosphorus content

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 19496-93 Meat. Histological examination method

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929--94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932--86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 29329-92 Scales for static weighing. General technical requirements

GOST 30178-96 Raw materials and food products. Atomic absorption

method for determining toxic elements 2

Specifications

arsenic concentration

Specifications

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 31747-2012 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 31659-2012 Food products. Method for detecting bacteria of the genus Salmonella

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining mass con-

arsenic concentration

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annually published index “National Standards”, which is published as of | January of the current year, and according to the corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference to it is given is applied in the part that does not affect this reference.

3 Terms and definitions This standard uses the following terms with corresponding definitions: 3.1 pork: Meat obtained from the processing of pigs of any sex and age, live weight st. 8 kg. 3.2 piglet meat: Meat obtained from the processing of piglets, regardless of gender, with a live weight of 4 to 8 kg. 3.3 boar meat: Meat obtained from the processing of uncastrated male pigs with a live weight of up to 70 kg inclusive. 3.4 fresh meat: Meat obtained directly after slaughter and processing

processing of a carcass or half-carcass, having a temperature in the thickness of the muscles not lower than

Specifications

4 Classification

5 Technical requirements

standard.

Specifications

3.5 cooled meat: Meat obtained directly after slaughter and carcass processing, having a core temperature of no higher than 12 °C, the surface of which has a drying crust.

3.6 chilled meat: Steamed or cooled meat, subjected to cooling to a temperature in the thickness of the muscles from 0 ° C to 4 ° C, with an unmoistened surface having a drying crust.

3.7 frozen meat: Fresh, cooled or chilled meat, subjected to freezing to a temperature in the thickness of the muscles not exceeding mi-

4 Classification

4.1 Pigs for slaughter are divided into categories according to live weight, backfat thickness and age-sex characteristics in accordance with 5.2.1.

4.2 Pork is divided into categories depending on carcass weight, backfat thickness and age-sex characteristics in accordance with 5.2.3 or into classes depending on muscle tissue yield and age-sex characteristics in accordance with 5.2.4 and 5.2.5.

4.3 According to the thermal state, pork is divided into steamed,

cooled, chilled, frozen, frozen.

5 Technical requirements

Pigs for slaughter and pork must meet the requirements established by the regulations of the state that adopted

standard.

Specifications

5.2 Characteristics

Table 1

Notes

Specifications

5.2 Characteristics

5.2.1] Pigs for slaughter, depending on age and sex characteristics, live weight and fat thickness, are divided into six categories in accordance with the requirements specified in table |.

Table 1

The thickness of the shitik above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm First Young pigs (gilts and boars). | From 70 to 100 No more than 2.0 Skin without tumors, rashes, bruises | incl. kov and traumatic injuries affecting subcutaneous tissue. Torso without interception behind the shoulder blades

Second Young pigs (gilts and hogs) | From 70 to 150 Not more than 3.0 inclusive. Gilts From 20 to 70 Not less than 1.0

Young pigs (gilts and hogs) | Up to 150

Fourth Hogs St. 150 Not less than 1.0 Sows No limit Not less than 1.0

Fifth: Milk piglets. Skin white | From 4 to 10 No limit or slightly pink without tumors, rashes, | incl. bruises, wounds, bites. The spinous processes of the dorsal vertebrae and ribs do not protrude

Live weight refers to the weight of pigs minus discounts from actual live weight.

Notes

1 Males of the first, second, third and fourth categories must be castrated surgically no later than four months of age or immunologically using a drug approved for use in accordance with regulatory documents in force in the territory of states that have joined the standard.

2 Pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category.

3 Pigs that do not meet the established requirements are classified as lean.

5.2.2 Assessment of the quality of pork when accepting pigs by quantity and

the quality of the meat received, the sale of meat in the retail chain,

table 2

in skin** - up to 113 inclusive;

without skin* - up to 91 incl.

GOST 31476-2012 public catering and industrial processing are carried out according to the requirements established by 5.2.3 or 5.2.4 and 5.2.5.

5.2.3 Pork, depending on the weight of the carcass, the thickness of the steak and age and sex characteristics, is divided into six categories in accordance with

requirements specified in table 2.

table 2

Thickness of the iliac above the spinous processes of the interCategory Characteristics Carcass weight, kg between the 6th and 7th thoracic vertebrae, not counting the thickness

First Carcasses of young pigs (gilts | Skins from 47 to No more than 2.0 and boars). Muscle tissue ho- | 68 inclusive; well developed, especially on the back of the skin - from the 52nd to the hip and hip parts. Lard | 75 incl. dense, white or with a pinkish tint. The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. Allowed on half carcass not 6o-

more than three control cuts with a diameter of up to 3.5 cm Second Carcasses of young pigs (gilts | In the skin* - or 47 No more than 3.0 and boletus) 102 inclusive; in skin** - from 52,113 inclusive; without skin* - from 45 91 incl.

Gilt carcasses Skinned* - from 14 Not less than 1.0 47 inclusive; in skin** - from 15 52 inclusive; without skin* - from 12 45 incl.

Third Carcasses of young pigs (gilts | Skinned* - 102 and boars) incl.;

in skin** - up to 113 inclusive;

without skin* - up to 91 incl.

Specifications

** - up to 45 incl.

Notes

Table 3

Over 40 to 45 incl.

Specifications

Continuation of Table 2 Spine thickness

above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness

Boar carcasses In the skin - St. 102; Not less than 1.0 in the skin ° - St. 113; without skin - cB. 91 Carcasses of sows No limit Not less than 1.0 Carcasses of dairy pigs. | In the skin’ - from 3 to | Without limitation The skin is white or slightly pink | 7 incl. melting, without tumors, rashes, bruises, wounds, bites, spinous processes of the dorsal vertebrae and ribs do not protrude

** - up to 45 incl.

The mass of the carcass in a paired state without the head, legs, tail, internal organs and internal fat. _ Weight of carcass in a paired state with head, legs, tail, without internal organs and internal fat.

Notes

| Pig carcasses that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category.

2 Pig carcasses with indicators below the established requirements are classified as lean.

5.2.4 Pork from young animals with carcass weight from 50 to 120 kg, depending on the yield of muscle tissue, is divided into six classes in accordance with the requirements specified in Table 3.

Table 3

Over 40 to 45 incl.

The yield of muscle tissue from young pigs (gilts and boars) as a percentage of the carcass weight in the skin in a paired state with head, tail and legs, without internal organs and internal

Specifications

Sow carcasses Unlimited

Specifications

5.2.5 CBHHHHY from gilts, hogs, sows, suckling piglets and boars are divided into five classes in accordance with the requirements specified in Table 4. Table 4

Class Characteristics Mass of fat - Thickness of back fat above the spine, kg spinous processes between the 6th 7th thoracic vertebrae, not counting the thickness of the skin, cm

A Gilt carcasses From 15 to At least 1.0 52 inclusive.”

Carcasses of dairy pigs. | Or 3 to 7 No limit Skin white or slightly pink | turn on.” melting, without tumors, rashes, bruises, wounds, bites, spinous processes of the dorsal vertebrae and ribs do not protrude

Boar carcasses St. 91 Not less than 1.0 102°", 113° less

Sow carcasses Unlimited

E Boar carcasses Up to 45 Not less than 1.0 incl.

A mass of skinned carcasses in a paired state with head, ears, tail and legs, without internal organs and internal fat. `` The weight of the carcass in a paired state without skin, head, legs, tail, internal organs and internal fat. ° The mass of the carcass in a paired state in the skin, without the head, legs, tail, internal organs and internal fat. Note Carcasses of pigs that do not meet the established requirements are classified as lean.

where the fat is separated from the carcass, the thickness of the remaining fat is allowed

Specifications

Trimmed pork.

internal fat.

Specifications

no more than 0.5 cm. Trimmed pork is classified into the second category or class in accordance with the yield of muscle tissue.

5.2.7 Sales in retail trade and public catering networks are subject to:

Pork that has veterinary (oval) and commodity (category or class) marks;

Pork of the first, fifth, sixth categories and gilts; classes extra, first, second, third, fourth, fifth A, Bi Ev skin;

Pork of the second (except for gilts) and third categories with skin and without skin;

Trimmed pork.

Pig carcasses must be divided into half-carcasses along the spinal column without violating the integrity of the spinal cord, crushing the vertebrae and allowing the bodies of entire spinous processes on one of the half-carcasses.

When assessing pork by classes (except C and D), carcasses and half-carcasses are produced in the skin with the head, legs, tail, without internal organs and

internal fat.

Specifications

5.2.10 According to organoleptic indicators, pork must be fresh, without foreign odor or mucus on the surface. Muscle tissue on a cut (cut) >

Specifications

Pork of class C and D is produced in the skin without internal organs and internal fat, both with head, legs, tail, and without head, legs, tail; when processed without skin - only without the head, legs, tail, internal organs and internal fat.

The head, tail, legs, and internal lumboiliac muscle (tenderloin) must be separated from pork carcasses and half-carcasses intended for sale through retail and public catering.

Pork in the skin with head, tail and legs is allowed for sale through retail trade and public catering networks.

5.2.10 According to organoleptic indicators, pork must be fresh, without foreign odor or mucus on the surface. Muscle tissue on the cut (cut) > light pink to red; lard - from white to pale pink.

The presence of remains of bristles, internal organs, blood clots, fringes of muscle and fat is not allowed on pork carcasses and half-carcasses.

tissue, dirt, bruises and bruises.

Note - It is allowed to remove bruises and bruises on an area not exceeding 10% of the surface, or to remove subcutaneous fat on an area not exceeding 15% of the surface of a half-carcass or carcass of the second, third, fourth categories, S&D classes.

Ice and snow are not allowed on frozen and frozen pork carcasses and half-carcasses.

5.2.1] In terms of veterinary safety, pork must meet the requirements established by the regulatory legal acts of the state that has adopted the standard.

5.2.12 In terms of microbiological indicators, the content of toxic elements, antibiotics, pesticides, radionuclides, pork must meet the requirements of acceptable levels established by regulations

nal legal acts of the state that adopted the standard.

Specifications

Yellowed bacon;

Frostbitten;

Deformed half carcasses.

5.3 Requirements for raw materials

who understood the standard.

6 Marking

Specifications

5.2.13 Pork is not allowed for sale, but is used for industrial processing for food purposes:

Yellowed bacon;

Not meeting the requirements of 5.2.3 or 5.2.5;

With incorrect division along the spinal column (with disruption of the spinal cord, leaving intact or fragmented vertebrae);

With clearing of bruises and bruises or subcutaneous fat loss exceeding the requirements of 5.2.10;

Frozen more than once;

Frostbitten;

Deformed half carcasses.

5.3 Requirements for raw materials

To produce pork, healthy pigs are used, raised and fattened in specialized and individual farms, in compliance with the agronomic, veterinary and zoohygienic requirements of the state that adopted the standard.

All slaughter products must undergo veterinary and sanitary examination in accordance with the regulatory legal acts of the state where

who understood the standard.

6 Marking

6.1 Veterinary branding and commodity labeling of pork is carried out in accordance with the regulatory documents of the state that has adopted the standard.

6.2 Each pork carcass and half-carcass released for sale and industrial processing must be affixed with an oval-shaped veterinary mark, confirming that a veterinary and sanitary examination has been carried out in full and the product is released for food.

military purposes without restrictions, and also affixed with merchandising adhesives - il

Specifications

20 mm inside the stamp;

Pork class is designated by:

Specifications

Ma and stamps indicating fatness category or classes and age.

6.3 Only a veterinary stamp is placed on pork subject to neutralization, which determines the direction of its use, in accordance with the current regulatory legal act of the state that has adopted the standard.

6.4 Commodity marking of carcasses is carried out only if there is a mark or stamp of the veterinary service of the state that has adopted the standard, according to the classification.

The first - with a round stamp with a diameter of 40 mm;

The second - with a square stamp with a side size of 40 mm;

The third - an oval stamp with a diameter of O! - 50 mm ir. - 40 mm;

The fourth - with a triangular stamp with a side size of 45-50-50 mm;

The fifth - a round stamp with a diameter of 40 mm and the letter “P” in height

20 mm inside the stamp;

Pork class is designated by:

Extra - letter “E” 20 mm high;

The first is the number “1” with a height of 20 mm;

The second - the number “2” with a height of 20 mm;

The third - the number “3” with a height of 20 mm;

The fourth - the number “4” with a height of 20 mm; - fifth - number “5” 20 mm high,

A - the letter “A” 20 mm high;

B - letter “B” 20 mm high;

C - the letter “C” 20 mm high;

D - letter “D” 20 mm high;

E - the letter “E” 20 mm high.

Specifications

7 Packaging

Specifications

Pork that does not meet the requirements for categories (Table 2) or classes (Table 4), i.e., lean, is marked with a diamond-shaped mark with a side size of 40 mm.

On carcasses and half-carcasses listed in 5.2.13, a stamp imprint of the letters “PP” 20 mm high is placed to the right of the brand.

6.5 Transport marking of packaged pork in carcasses and half-carcasses - in accordance with GOST 14192 with the application of handling signs: “Perishable cargo”, “Temperature limitation”.

6.6 Labeling of products sent to the Far North

and areas equivalent to them - according to GOST 15846.

7 Packaging

7.1 Pork carcasses and half-carcasses are produced unpacked and in packaging.

7.2 All materials used for packaging must be approved for use in the manner established by the state that adopted the standard, and ensure the safety and presentation of meat during transportation and storage throughout the entire shelf life, and must also be approved for use for contact with products of this group .

7.2 It is allowed to use containers and packaging materials purchased imported or made from imported materials, approved for contact with this group of products, ensuring the safety and quality of the product during transportation and storage throughout the entire shelf life.

7.3 The container must be clean, dry, and free of foreign odors.

7.4 Used containers must be treated with disinfectants in accordance with the regulations of the state that has adopted the standard.

7.5 The net weight of products in corrugated cardboard boxes should be no more than 20 kg, in containers and packaging equipment - no more

250 kg; Gross weight of products in reusable containers - no more than 30 kg. 13

Specifications

8 Acceptance rules

Specifications

7.6 Each unit of transport container is packed with products of the same name, the same thermal state and the same production date.

7.7 Packaging of products sent to the Far North and

areas equivalent to it - according to GOST 15846.

8 Acceptance rules

8.1 The preparation of pigs for acceptance and their acceptance are carried out according to technological instructions directly at enterprises raising livestock or at meat processing plants in compliance with the requirements established by the regulatory legal acts of the state that has adopted the standard.

8.1.1 Pigs intended for slaughter are accepted in batches. A batch is understood as any number of pigs arrived in one vehicle and accompanied by one waybill and one veterinary accompanying document. Acceptance and delivery of pigs is carried out by live weight or by the quantity and quality of pork.

8.1.2 When accepting a batch of pigs, the correctness of the accompanying documents is checked, a pre-slaughter veterinary examination of all animals is carried out and their category is determined.

8.1.3 When accepting pigs by live weight, all pigs in the batch are subject to inspection and assessment. Weighing is carried out in groups of homogeneous pigs.

$.2 Acceptance of pork is carried out in batches based on the quantity and quality of carcasses. A batch is understood as any quantity of pork, uniform in quality, of the same type of heat treatment, presented for simultaneous delivery and acceptance, issued with one document certifying the quality and one veterinary accompanying document.

The document certifying quality indicates:

Certificate number and date of issue; 14

Specifications

Name of product;

Thermal condition;

Date of manufacture;

Batch number;

Best before date;

Storage conditions;

control.

as of 5.2.1.

Specifications

Name and location of the manufacturer [(legal address, including country, and, if not the same as the legal address, address(es) of production and organization in the state that has adopted the standard, authorized by the manufacturer to accept claims from consumers on its territory (if any);

Name of product;

Thermal condition;

Date of manufacture;

Batch number;

Best before date;

Storage conditions;

Current monitoring results;

Designation of this standard;

Information about confirmation of conformity.

8.2.1 Acceptance of pork is carried out according to the indicators and requirements established by this standard. Upon acceptance, each carcass and half-carcass is inspected.

8.2.2 To assess the quality of pork, a sample is taken from different places in the batch in the amount of 3% of the total quantity.

8.2.3 The procedure and frequency of monitoring microbiological indicators, the content of toxic elements (mercury, lead, arsenic, cadmium), antibiotics, pesticides, radionuclides, mass fraction of total phosphorus is established by the product manufacturer in the production program

control.

9 Control methods 9.1 The belonging of pigs to a certain category based on sex and age characteristics, live weight and fat thickness is established according to

as of 5.2.1.

Specifications

9.3 Determination of mass

Specifications

9.2 The belonging of pork to a certain category or class based on sex and age characteristics, carcass weight and backfat thickness, or to a class based on muscle tissue yield and age and sex characteristics is established in accordance with 5.2.3 - 5.2.5.

9.3 Determination of mass

9.3.1 The actual live weight of pigs is determined by weighing homogeneous groups of animals on scales for static weighing with accuracy class Ш according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000, 2000 kg, discreteness (9) 0.1; 0.2; 0.5 kg (respectively), with a sensitivity threshold of 1.4.

9.3.2 The actual weight of carcasses is determined by weighing on a monorail scale for static weighing with accuracy class Ш according to GOST 29329 and GOST 8.453 with the largest weighing limit (LW) 500, 1000 kg, discreteness (4) 0.1; 0.2 kg (respectively), with a sensitivity threshold of 1.4.

9.4 The age of pigs is determined according to the accompanying documents of the farms.

9.5 The thickness of backfat on pigs is determined by palpation or measuring instruments, on carcasses - with a measuring ruler in accordance with GOST 427.

9.6 The yield of muscle tissue is determined using a regression equation based on carcass weight, thickness of the muscle and fat layers, measured using a device in accordance with the methodology regulating the technological process.

9.7 The temperature of pork is determined in the thickness of the tissue at a depth of at least 6 cm using a digital thermometer with a measurement range from minus 30 °C to 120 °C, with a division value of 0.1 °C or other devices that provide temperature measurement in a given range.

9.8 Selection and preparation of samples for testing - according to GOST 1$0 7218, GOST 7269, GOST 26668, GOST 26669, GOST 26670, GOST 26929, .

9.9 Determination of organoleptic indicators - according to GOST 7269.

warmed, cooled, frozen and frozen state

details in table 5. 17

9.15 Determination of radionuclides according to the regulatory documents of the state that has adopted the standard.

9.16 Determination of the mass fraction of total phosphorus - according to GOST 9794.

9.17 It is permitted to use other certified control methods with metrological characteristics not lower than those of the methods specified in this section.

10 Transportation and storage

10.1 Pigs for slaughter are transported by all types of transport in accordance with the rules for the transport of live livestock in force for this type of transport. Vehicles must be clean and prevent the possibility of damaging the skin of pigs.

10.2 Transportation of pork is carried out by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.

The Far North and equivalent areas - according to GOST 15846.

GOST 31476-2012 Bibliography

ISO 13493:1998 Meat and meat products. Determination of chloramphenicol content. Liquid chromium method

tographies

GOST 31476-2012 Bibliography

HCO 17604:2003 Microbiology of food and animal feed. Carcass sampling for microbiological analysis

ISO 6887-2:2003 Microbiology of food and animal feed. Preparation of test samples, stock suspensions and decimal dilutions for microbiological studies. Part 2. Special rules for cooking meat and meat products

Editor N.V. Tapanova

Published in electronic form in POP format. confirmed by an electronic digital signature of the Rosstandart Certification Center

Editor N.V. Tapanova

Pech. l. 3.00. Academic ed. l. 2.40.

FSUE kSTANDARTINFORM, 123995 Moscow, Granatny per.. 4. www. [email protected]

GOST 7724-77
Group H11

INTERSTATE STANDARD

MEAT

PORK IN CARCASSES AND HALF CARCASSES

Specifications

Meat. Pork carcasses and semi-carcasses.
Specifications

MKS 67.120.10
OKP 92 1130

Date of introduction 1978-01-01

By Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated April 22, 1977 N 1008, the introduction date was set at 01/01/78
Verified in 1991. The validity period was removed by Decree of the USSR State Standard of 12/26/91 N 2216

INSTEAD GOST 7724-61
EDITION with Amendments No. 1, 2, 3, 4, 5, approved in August 1979, August 1982, December 1984, January 1986, July 1989 (IUS 9-79, 12-82, 3-85, 5-86, 11-89).

This standard applies to pork meat in carcasses and half-carcasses, pig meat intended for retail trade, public catering networks and for industrial processing for food purposes.
OKP codes are given in the appendix.

1. TECHNICAL REQUIREMENTS

1.1. Pork must be produced in accordance with the requirements of this standard for technological instructions in compliance with sanitary rules for meat and poultry processing enterprises approved in the prescribed manner.
1.2. Pork quality is divided into five categories in accordance with the requirements specified in the table.

		Weight of carcass in paired state, kg	Thickness of backfat above the spinous processes between 6-7 dorsal vertebrae, not counting the thickness of the skin, cm
First (bacon)	Bacon pig carcasses: muscle tissue is well developed, especially on the dorsal and hip areas. The fat is dense, white or with a pinkish tint, located in an even layer along the entire length of the half carcass; the difference in the thickness of the fat at the withers in its thickest part and on the loin in its thinnest part should not exceed 2 cm*. On the cross-section of the chest at the level between the sixth and seventh ribs there should be at least two layers of muscle tissue; the length of the half carcass from the junction of the first rib with the sternum to the anterior edge of the fusion of the pubic bones is at least 75 cm; skin without pigmentation, transverse folds, tumors, as well as without bruises and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half carcass	From 53 to 72 incl. in the skin	From 1.5 to 3.5
_______________ * Until 01.01. 1980 - 2 cm; from 01.01. 1980 - 1.5 cm.
Second (meat - young animals)	Carcasses of meat pigs (young animals)	From 39 to 98 incl. in the skin	From 1.5 to 4.0
		From 34 to 90 incl. without skin	From 1.5 to 4.0
		From 37 to 91 incl. without croupon	From 1.5 to 4.0
	Gilt carcasses	From 12 to 39 inclusive. in the skin	1.0 or more
		From 10 to 34 incl. without skin	1.0 or more
Third (fat)	Fat pig carcasses	Not limited	4.1 or more
Fourth (industrial work)	Pig carcasses	St. 90 without skin	From 1.5 to 4.0
		St. 98 in skin
		St. 91 without croupon
Fifth (pig meat)	Carcasses of dairy pigs The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude	From 3 to 6 inclusive.

trimmed pork.
1. The mass of the carcass is determined with an error of up to 1 kg, while 0.5 kg or more is taken as 1 kg, and less than 0.5 kg is not taken into account.
2. Pork of categories I, II, III and IV does not include carcasses of boars; pork of categories I and II does not include carcasses of sows.

(Changed edition, Amendment No. 1, 4).
1.3. According to heat treatment, pork is divided into: cooled, cooled to a temperature not exceeding 12 ° C; cooled, cooled to a temperature from 0 to plus 4.0 °C;
frozen, frozen to a temperature not exceeding minus 8 °C;
frozen, subjected to freezing and having a temperature in the thigh at a depth of 1 cm minus 3 - minus 5 ° C, and in the thickness of the thigh muscles 0 - plus 2 ° C. During storage, the temperature throughout the entire volume of the half-carcass should be minus 2 - minus 3 °C.
(Changed edition, Amendment No. 3).
1.4. Pork obtained after removing the backfat along the entire length of the spinal part of the half-carcass at the level of the width of the half-carcass from the ridge, as well as in the upper part of the shoulder and thigh, is classified as trimmed. Trimmed pork belongs to the second category.
Pork obtained after removing the backfat along the entire length of the spinal part of the half-carcass at the level of 1/3 of the width of the half-carcass from the ridge, as well as in the upper part of the shoulder and thigh, is classified as trim. Trimmed pork belongs to the second category.
1.5. For sale in retail and public catering networks they produce:
1.5.
For sale in retail and public catering networks they produce:
pork of the first and fifth categories, as well as carcasses of gilts in the skin of the second category;
1.6. Pork of the first, second, third and fourth categories is produced in the form of longitudinal half carcasses. Sawing or cutting into longitudinal half-carcasses is carried out in the middle of the spinal column, without leaving whole vertebrae in any half-carcass and without crushing them.
trimmed pork.
1. It is allowed to produce pork carcasses weighing: with skin - less than 39 kg, without skin - less than 34 kg, not divided into half carcasses.
2. It is allowed to release half-carcasses with the first vertebrae of the atlas and epistoropheus in the cervical part of the half-carcass not sawn apart.

1.7. Pork carcasses and half-carcasses of the first, second, third and fourth categories are produced without heads, legs, internal organs, and internal fat.
Pork carcasses and half-carcasses of the first, second, third and fourth categories are produced without heads, legs, internal organs, and internal fat.
Pork carcasses and skinned half-carcasses intended for industrial processing are produced with the hind legs.

1.8. Pork of the fifth category is produced whole carcasses, with head and legs, without internal organs.
1.9. Pork half carcasses must be free of any remaining bristles, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises or bruises. It is allowed to remove bruises and bruises on an area not exceeding 10% of the surface, or to remove subcutaneous fat on an area not exceeding 15% of the surface of a half carcass or a carcass of the second, third and fourth categories.
Ice and snow are not allowed on frozen and frozen pig carcasses and half-carcasses.

(Changed edition, Amendment No. 3).
1.9a. The residual amount of pesticides should not exceed the maximum permissible levels, and the content of toxic elements and aflatoxin B should not exceed the standards approved by the USSR Ministry of Health.
The content of residual amounts of antibiotics and hormonal drugs is not allowed.
(Introduced additionally. Amendment No. 5).

1.10. Pork is not allowed for sale, but is used for industrial processing for food purposes:
fourth category;
Ice and snow are not allowed on frozen and frozen pig carcasses and half-carcasses.
with yellowed bacon;
1.9a. The residual amount of pesticides should not exceed the maximum permissible levels, and the content of toxic elements and aflatoxin B1 should not exceed the standards approved by the USSR Ministry of Health.
with removal of bruises and bruises or loss of subcutaneous fat, exceeding the requirements of clause 1.9;
Pork is not allowed for sale, but is used for industrial processing for food purposes:
frozen more than once;
gilts without skin;
not meeting the requirements of clause 1.2;
with incorrect division along the spinal column;
Note. Gilts without skin are allowed for use in public catering establishments.

(Changed edition, Amendment No. 3).

2. ACCEPTANCE RULES

2.1. Pork is taken in batches. A batch is understood as any quantity of pork of the same fatness category, one type of technological and thermal treatment, issued by one veterinary certificate, one certificate of quality in the established form, presented for simultaneous delivery and acceptance.
2.2. Continuous control is carried out by category and weight.
2.1; 2.2. (Changed edition, Amendment No. 3).
2.3. For pork for local sale or industrial processing at production or storage sites, the enterprise issues a quality certificate or puts a corresponding stamp on the invoice.
2.4. To measure the temperature of pork, at least four carcasses or half-carcasses are selected from each batch. If unsatisfactory test results are obtained, repeat tests are carried out on a double sample taken from the same batch. The results of repeated tests apply to the entire batch.
(Changed edition, Amendment No. 3).
2.5. Determination of residual quantities of aflatoxin B pesticides, antibiotics and hormonal preparations of toxic elements is carried out in accordance with the procedure established by the USSR State Agricultural Industry and the USSR Ministry of Health.

3. TEST METHODS

3.1. The mass of pork is determined by weighing on a scale with an acceptable error of no more than 0.1%.
3.2. Temperature detection
(Changed edition, Rev. N3).
3.2.1. Equipment
glass liquid thermometer (non-mercury) according to GOST 28498-90, mounted in a metal frame;
semiconductor temperature meter (STM).
3.2.2. Carrying out the test
3.2.1.
The arithmetic mean of the measurements is taken as the test result.
3.2.1; 3.2.2. (Introduced additionally, Amendment No. 3).
3.3. To identify bruises on a half-carcass of the first category, no more than three control cuts of the skin with a diameter of no more than 3.5 cm are allowed.
3.4. In case of disagreement, the presence of layers of muscle tissue in the chest part of the first category half-carcass is determined by examining them on a cut made between the sixth and seventh ribs along the entire width of the half-carcass.
3.5. In cases of doubt about the freshness of pork, tests are carried out according to GOST 7269-79, GOST 23392-78 or GOST 19496-93.
3.6. Determination of the residual amount of aflatoxin B pesticides, antibiotics and hormonal drugs is carried out according to methods approved by the USSR Ministry of Health, toxic elements - according to GOST 26927-86, GOST 26930-86 - GOST 26934-86.
(Changed edition, Amendment No. 5).

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Pork is marked in accordance with the rules approved in accordance with the established procedure, indicating the following data:
first category (bacon) - with a round stamp with a diameter of 40 mm;
the second category (meat - young animals) - with a square stamp with a side size of 40 mm;
third category (bold) - with an oval stamp with a diameter of 50 mm and 40 mm;
fourth category (industrial processing) - with a triangular stamp with a side size of 45x50x50 mm;
fifth category (pig meat) - with a round stamp with a diameter of 40 mm with the letter “M” 20 mm high on the right side of the stamp;
carcasses and half-carcasses of pork listed in clause 1.10, with the exception of those frozen more than once, with yellowed backfat, deformed half-carcasses, as well as frostbitten ones - on the shoulder part with one stamp of appropriate quality, and to the right of the stamp a stamp stamp of the letters PP with a height of 20 mm is placed.
(Changed edition, Amendment No. 3).
4.2. Pork of the fifth category is released from enterprises packaged in wooden, planed inside boxes with lids in accordance with GOST 10131-93 or in accordance with GOST 11354-93, boxes made of corrugated cardboard in accordance with GOST 13513-86.
The boxes must be lined inside with parchment in accordance with GOST 1341-97, sub-parchment in accordance with GOST 1760-86 or cellophane film in accordance with GOST 7730-89.
The boxes must be lined inside with parchment in accordance with GOST 1341-84, sub-parchment in accordance with GOST 1760-81 or cellophane film in accordance with GOST 7730-74.
By agreement with the consumer and the State Veterinary Supervision authorities, it is allowed to produce pork of the fifth category for local sale, packaged in returnable containers or bags made of plastic film in accordance with GOST 10354-82, used for packaging food products.
Packaging of pork supplied to the Arctic, Far North and other similar areas is carried out in accordance with GOST 15846-2002.
(Changed edition, Amendment No. 2).
4.2a. The sale of pork in the retail trade network must be carried out with information on the nutritional and energy value of 100 g of product (protein, fat and calorie content).
(Introduced additionally. Amendment No. 5).

4.3. Marking of transport containers - in accordance with GOST 14192-96 indicating additional data:
4.3.
type of category and type of heat treatment;

Marking of transport containers - in accordance with GOST 14192-77 indicating additional data:
name of the manufacturer and its trademark;
number of places;
net weight;
gross mass;
(Changed edition, Amendment No. 4).
4.4. Pork must be transported in accordance with the rules for the transportation of perishable goods in force for this type of transport.
4.5. Pork is stored in accordance with storage rules approved in accordance with the established procedure.

APPENDIX (required). OKP CODES

APPLICATION
Mandatory

Name of product	OKP code


in carcasses and half-carcasses with skins
cooled down	92 1131 0112
chilled	92 1131 0113
frozen	92 1131 0114
frozen	92 1131 0118


in carcasses and half-carcasses without skin	92 1132 0110
cooled down	92 1132 0112
chilled	92 1132 0113
frozen	92 1132 0114
frozen	92 1132 0118

in carcasses and half-carcasses with skins	92 1132 0120
cooled down	92 1132 0122
chilled	92 1132 0123
frozen	92 1132 0124
frozen	92 1132 0128

	92 1132 0130
cooled down	92 1132 0132
chilled	92 1132 0133
frozen	92 1132 0134
frozen	92 1132 0138

in carcasses and half-carcasses with skins	92 1132 0140
cooled down	92 1132 0142
chilled	92 1132 0143
frozen	92 1132 0144
frozen	92 1132 0148

in carcasses and half-carcasses without skin	92 1132 0150
cooled down	92 1132 0152
chilled	92 1132 0153
frozen	92 1132 0154
frozen	92 1132 0158


in carcasses and half-carcasses without skin	92 1133 0110
cooled down	92 1133 0112
chilled	92 1133 0113
frozen	92 1133 0114
frozen	92 1133 0118

in carcasses and half-carcasses with skins	92 1133 0120
cooled down	92 1133 0122
chilled	92 1133 0123
frozen	92 1133 0124
frozen	92 1133 0128

in carcasses and half-carcasses without croupon	92 1133 0130
cooled down	92 1133 0132
chilled	92 1133 0133
frozen	92 1133 0134
frozen	92 1133 0138


in carcasses and half-carcasses without skin	92 1134 0110
cooled down	92 1134 0112
chilled	92 1134 0113
frozen	92 1134 0114
frozen	92 1134 0118

in carcasses and half-carcasses with skins	92 1134 0120
cooled down	92 1134 0122
chilled	92 1134 0123
frozen	92 1134 0124
frozen	92 1134 0128

without croupon	92 1134 0130
cooled down	92 1134 0132
chilled	92 1134 0133
frozen	92 1134 0134
frozen	92 1134 0138


in carcasses in skin	92 1135 0110
cooled down	92 1135 0112
chilled	92 1135 0113
frozen	92 1135 0114
frozen	92 1135 0118

(Introduced additionally, Amendment No. 3).

ROSSTANDART
FA on technical regulation and metrology
NEW NATIONAL STANDARDS
www.protect.gost.ru

FSUE STANDARDINFORM
provision of information from the "Products of Russia" database
www.gostinfo.ru

FA ON TECHNICAL REGULATION
Information system "Dangerous goods"
www.sinatra-gost.ru

Group till

INTERSTATE STANDARD

PORK IN CARCASSES AND HALF CARCASSES

Instead of GOST 7724-61

Specifications

Meat. Pork carcasses and semi-carcasses. Specifications

MKC 67.120.10 OKG1 1)2 1130

Resolution of the State Committee of Standards of the Council of Ministers of the USSR dated April 22, 1977 No. 1008 established the date of introduction

Tested in 1991 (the earlier validity period was removed by Decree of the USSR State Standard dated December 26, 1991.N? 2216

This standard applies to pork meat in carcasses and half-carcasses, pig meat intended for retail trade. public catering networks and for industrial processing for food purposes.

OKP codes are given in the appendix.

1. TECHNICAL REQUIREMENTS

1.1. Pork must be produced in accordance with the requirements of this standard for technological instructions in compliance with sanitary regulations for meat and poultry processing enterprises approved in the prescribed manner.

1.2. Pork quality is divided into five categories in accordance with the requirements specified in the table.

1.3. According to heat treatment, pork is divided into: cooled, cooled to a temperature not exceeding 12 °C; chilled, cooled to a temperature from 0 to plus 4.0 * C;

frozen, subjected to freezing to a temperature not higher than minus X "C;

frozen, subjected to freezing and having a temperature in the thigh at a depth of 1 cm minus 3 - minus 5 * C, and in the thickness of the thigh mouse 0 - plus 2 'C. During storage, the temperature throughout the entire volume of the half-carcass should be minus 2 - minus 3 * C.

(Changed edition, Amendment No. 3).

Official publication Reproduction prohibited

Edition with Names No. I, 2, 3, 4. 5, approved in August 1979, August 1982, December 1984, January 1986, July 1989. (NUS9-79, 12-82, J-85, 5-86. I/-89).

Continuation

	Characteristics of kakmorni	Mass l of carcass in paired state, kg	Thickness of backfat above the spinous processes between 6-7 spinal vertebrae, based on the thickness of the skin, cm
First (bacon)	The lard is dense, white or with a pinkish honey mushroom, located evenly! layer along the entire length of the utusha. the difference in the thickness of the bacon on the withers in the thickest part and on the loin in the thinnest part should not exceed 2 cm*. On a cross-section of the chest at the level between the sixth and seventh ribs there should be no less than two layers of muscle tissue; the length of the floor or the junction of the first rib with the sternum to the anterior edge of the fusion of the pubic bones is not less than 75 cm; the skin is without pigmentation, transverse folds, swollen. and also without bruising and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half-carcass	From 53 to 72 incl. in the skin	From 1.5 to 3.5
Second (meat - young animals)	Carcasses of meat pigs (young animals)	From 39 to 98 incl. in skin From 34 to 90 incl. without skin From 37 to 91 incl. without cro-pon	From 1.5 to 4.0 From 1.5 to 4.0 From 1.5 to 4.0
	Gilt carcasses	From 12 to 39 inclusive. in skin From 10 to 34 incl. without skin	1.0 or more 1.0 or more
	Fat pig carcasses	NS limited	4.1 or more
Fourth (propera-	Pig carcasses	St. 90 without skin St. 98 in skin Ca 91 without cru-pon	From 1.5 to 4.0
Fifth (pig meat)	Carcasses of milkweed calves The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not stand out!	From 3 to 6 inclusive.

Before 01/01/1980 - 2 cm; from 01/01/19S0 - 1.5 cm.

Note:

1. The weight of the carcass is determined with an error of up to 1 kg; if the weight is 0.5 kg or more, it is taken as 1 kg. and less than 0.5 kg - are not taken into account.

2. Pork of categories I, II, III and IV does not include carcasses of boars; pork of lull categories does not include carcasses of sows.

(Changed edition, Amendment No. 1, 4).

1.4. Pork obtained after removing the backfat along the entire length of the backbone part of the carcass at the level of "/", the width of the carcass floor from the backbone, as well as in the upper part of the shoulder and thigh part, is classified as trimmed. Trimmed pork is classified as the second category.

In places where the fat has been separated on the carcass, leftover fat no more than 0.5 cm thick is allowed.

1.5. For sale in retail and public catering networks, the following are produced: pork of the first and fifth categories, as well as gilt carcasses in the skin of the second category: pork of the second and third categories without skin or with the croup removed;

pork of the first and fifth categories, as well as carcasses of gilts in the skin of the second category;

1.6. Pork of the first, second, third and fourth categories is produced in the form of half-carcasses. Sawing or cutting into longitudinal half-carcasses is carried out in the middle of the spinal column, without leaving whole vertebrae in any half-carcass and without crushing them.

Note:

1. It is allowed to produce pork carcasses weighing: with skin - less than 39 kg. without skin - less than 34 kg, not divided into half carcasses.

2. It is allowed to produce half-carcasses with the first vertebrae in the cervical part of the half-carcass, the atlas and epistorothesmus, not sawn apart.

1.7. Pork carcasses and half-carcasses of the first, second, third and fourth categories are produced without heads and legs. internal organs, internal fat.

Pork carcasses and half-carcasses of the first, second, third and fourth categories are produced without heads, legs, internal organs, and internal fat.

Pork carcasses and skinned half-carcasses intended for industrial processing are produced with the hind legs.

1.9. Pork half carcasses must be free of any remaining bristles, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises or bruises. It is allowed to remove bruises and bruises on an area not exceeding 10% of the surface, or to remove subcutaneous fat on an area not exceeding 15% of the surface of a half carcass or a carcass of the second, third and fourth categories.

The presence of ice and

(Changed edition, Amendment No. 3).

1.9a. The residual amount of pesticides should not exceed the maximum permissible levels, and the content of toxic elements and aflatoxin B should not exceed the standards approved by the USSR Ministry of Health.

1.10. Pork is not allowed for sale, but is used for industrial processing for food purposes:

1.10.

with incorrect division along the spinal column; pork obtained from boars: deformed half carcasses; not meeting the requirements of clause 1.2: frozen.

Notes Gilts without skin are allowed for use in public catering establishments.

(Changed edition, Amendment No. 3).

2. ACCEPTANCE RULES

2.1. Pork is taken in batches. A batch is understood as any quantity of pork of the same fatness category, one type of technological and thermal treatment, issued with one veterinary certificate. one quality certificate of the established form, presented for simultaneous delivery and acceptance.

2.1; 2.2. (Changed edition, Amendment No. 3).

2.3. For pork for local sale or industrial processing at production or storage sites, the enterprise issues a quality certificate or puts a corresponding stamp on the invoice.

2.4. To measure the temperature of pork, at least four carcasses or half-carcasses are selected from each batch. If unsatisfactory test results are obtained, repeat tests are carried out on a double sample taken from the same batch. The results of repeated tests apply to the entire batch.

(Changed edition, Amendment No. 3).

2.5. Determination of residual quantities of pesticides aflatoxin B. antibiotics and hormonal preparations of toxic elements is carried out in accordance with the procedure established by the USSR State Agricultural Industry and the USSR Ministry of Health.

3. TEST METHODS

3.1. Pork weight is determined by weighing< на весах с допускаемой погрешностью не более

3.2. Temperature detection

(Changed edition, Amendment No. 3).

3.2.1. Equipment

Liquid glass thermometer (non-mercury) according to GOST 2X498-90. built into

metal frame:

semiconductor temperature meter (G1 IT).

3.2.2. Carrying out the test

The temperature of cooled, chilled and frozen pork is measured in the thickness of the muscles of the thigh on the inside at a depth of at least 6 cm. In frozen pork, at the end of the freezing process, the temperature is measured at a depth of 1 and 6 cm, and during storage - at a depth of at least 6 cm.

The arithmetic mean of the measurements is taken as the test result.

3.2.1; 3.2.2. (Introduced additionally, Amendment No. 3).

3.3. To identify bruises on a half-carcass of the first category, no more than three control cuts of the skin with a diameter of no more than 3.5 cm are allowed.

3.4. In case of disagreement, the presence of layers of muscle tissue in the chest part of the half-carcases and the first category is determined by examining them on a cut made between the sixth and seventh ribs along the entire width of the half-carcases.

3.5. In cases of doubt about the freshness of pork, tests are carried out in accordance with GOST 7269-79. GOST 23392-78 or according to GOST 19496-93.

3.6. Determination of the residual amount of aflatoxin B pesticides, antibiotics and hormonal drugs is carried out according to methods approved by the USSR Ministry of Health, toxic elements - according to GOST 26927-86. GOST 26930-86 - GOST 26934-86.

(Changed edition, Amendment No. 5).

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Pork is marked in accordance with the rules approved in accordance with the established procedure, indicating the following data:

the first category (bacon) - with a round mark with a diameter of 40 mm: the second category (meat - young animals) - with a square mark with a side size of 40 mm; third category (bold) - with an oval stamp with a diameter D x - 50 mm and I), - 40 mm; fourth category (rum processing) - with a triangular stamp with sides measuring 45 50 50 mm; fifth category (pig meat) - with a round brand with a diameter of 40 mm with the letter “M* 20 mm high on the right side of the brand;

carcasses and half of pork carcasses listed in clause 1.10. with the exception of those frozen more than once, with yellowed bacon, and deformed half-docks. and also frostbitten - on the scapular part with one stamp of the appropriate quality, and to the right of the stamp an imprint of a stamp of the letters II, 20 mm high, is placed.

(Changed edition, Amendment No. 3).

4.2. Pork of the fifth category is released from enterprises packaged in wooden, planed inside boxes with lids in accordance with GOST 10131-93 or in accordance with GOST 11354-93, boxes made of corrugated cardboard in accordance with GOST 13513-86.

Boxes must be lined inside with parchment in accordance with GOST 1341-97, sub-parchment in accordance with GOST 1760-86 or cellophane film in accordance with GOST 7730-89.

Packaging of pork supplied to the Arctic regions. The Far North and equivalent areas are produced in accordance with GOST 15846-2002.

(Changed edition, Amendment No. 2).

4.2a. The sale of pork in the retail trade network must be carried out with information on the nutritional and energy value of 100 g of product (protein, fat and calorie content).

(Introduced additionally, Amendment No. 5).

4.3. Marking of transport containers - according to GOST 14192-% with additional data:

4.3.

Marking of transport containers - in accordance with GOST 14192-77 indicating additional data:

name of the manufacturer and its trademark;

number of places;

net weight;

symbols of this standard.

(Changed edition, Amendment No. 4).

4.4. Pork must be transported in accordance with the rules for the transportation of perishable goods in force for this type of transport.

4.5. Pork is stored in accordance with storage rules approved in accordance with the established procedure.

APPLICATION

Mandatory

Name of product		Name of product
		chilled
	92 1131 ONO 92 11310112 92 1131 0113	frozen frozen	92 1133 0114 92 1133 0118 92 11330120 92 1133 0122
frozen		chilled
frozen		frozen
		frozen
young animals)

		cooled down
young animals)		chilled
in carcasses and half-carcasses without skin		frozen
cooled down		frozen
chilled
frozen
frozen

young animals)
in carcasses and half-carcasses with skins		in carcasses and half-carcasses without skin
cooled down		cooled down
chilled		chilled
frozen		frozen
frozen		frozen

young animals)
in carcasses and half-carcasses without croupon		in carcasses and half-carcasses with skins
cooled down		cooled down
chilled		chilled
frozen		frozen
frozen		frozen

in carcasses and half-carcasses with skins
cooled down		without croupon
chilled		cooled down
frozen		chilled
frozen		frozen
		frozen
in carcasses and half-carcasses without skin		frozen
cooled down
chilled
frozen
frozen
		in carcasses in skin
		cooled down
		chilled
in carcasses and half-carcasses without skin		frozen
cooled down		frozen

(Introduced additionally. Amendment No. 3).

Specifications

Group H11, C71

INTERSTATE STANDARD

PIGS FOR SLAUGHTER

PORK IN CARCASSES AND HALF CARCASSES

Specifications

Pigs for slaughter. Pork carcasses and semi-carcasses. Specifications

MKS 67.120.10
ISS 65.020.30

Date of introduction 2013-07-01

Official publication

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation"

Standard information

1 PREPARED by the State Scientific Institution All-Russian Research Institute of the Meat Industry named after V.M. Gorbatov of the Russian Academy of Agricultural Sciences (GNU VNIIMP named after V.M. Gorbatov of the Russian Agricultural Academy)

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated May 23-24, 2012 N 41)

The following voted for adoption:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standardization body
Azerbaijan		Azstandard
		Ministry of Economy of the Republic of Armenia
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
		Moldova-Standard
Russian Federation		Rosstandart
Uzbekistan		Uzstandard

4 By Order of the Federal Agency for Technical Regulation and Metrology dated October 16, 2012 N 507-st was put into effect as a national standard of the Russian Federation on July 1, 2013.

5 The standard was prepared based on the application of GOST R 53221-2008

PIGS FOR SLAUGHTER PORK IN CARCASSES AND HALF-CARCASSES

Information on the entry into force (termination) of this standard is published in the monthly published index "National Standards".

Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision or cancellation of this standard, the relevant information will be published in the monthly published information index "National Standards"

1 area of use

This standard applies to pigs intended for slaughter, pork in carcasses and half-carcasses intended for sale in retail trade, public catering networks and industrial processing for food purposes.

Quality requirements and safety requirements are set out in Section 5, for labeling - in Section 6.

2 Normative references

This standard uses references to the following interstate standards:

GOST ISO 7218-2011 Microbiology of food products and animal feed. General requirements and recommendations for microbiological studies

GOST 8.453-82 State system for ensuring measurements. Scales for static weighing. Verification methods and means

GOST 427-75 Metal measuring rulers. Specifications

GOST 7269-79 Meat. Sampling methods and organoleptic methods for determining freshness

GOST 9794-74 Meat products. Methods for determining total phosphorus content

GOST 10444.15-94 Food products. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms

GOST 14192-96 Marking of cargo

GOST 15846-2002 Products sent to the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 19496-93 Meat. Histological examination method

GOST 21237-75 Meat. Methods of bacteriological analysis

GOST 23392-78 Meat. Methods for chemical and microscopic analysis of freshness

GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes

GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes

GOST 26670-91 Food products. Methods for cultivating microorganisms

GOST 26927-86 Raw materials and food products. Mercury determination method

GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements

GOST 26930-86 Raw materials and food products. Arsenic determination method

GOST 26932-86 Raw materials and food products. Lead determination method

GOST 26933-86 Raw materials and food products. Cadmium determination method

GOST 29329-92 Scales for static weighing. General technical requirements

GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements

GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method

GOST 31747-2012 Food products. Methods for identifying and determining the number of coliform bacteria (coliform bacteria)

GOST 31659-2012 Food products. Method for detecting bacteria of the genus Salmonella

GOST 31628-2012 Food products and food raw materials. Stripping voltammetric method for determining the mass concentration of arsenic

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published index "National Standards", which was published as of January 1 of the current year, and according to the corresponding monthly information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

The following terms with corresponding definitions are used in this standard:

3.1 pork: Meat obtained from the processing of pigs of any sex and age, live weight St. 8 kg.

3.2 pig meat: Meat obtained from the processing of piglets, regardless of gender, with a live weight of 4 to 8 kg.

3.3 boar meat: Meat obtained from the processing of uncastrated male pigs with a live weight of up to 70 kg inclusive.

3.4 fresh meat: Meat obtained directly after slaughter and processing of a carcass or half-carcass, having a temperature in the thickness of the muscles not lower than 35°C.

3.5 cooled meat: Meat obtained directly after slaughter and processing of the carcass, having a temperature in the thickness of the muscles not higher than 12 ° C, the surface of which has a drying crust.

3.6 chilled meat: Fresh or cooled meat, subjected to cooling to a temperature in the thickness of the muscles from 0°C to 4°C, with an unmoistened surface having a drying crust.

3.7 frozen meat: Fresh, cooled or chilled meat, frozen to a temperature in the thickness of the muscles not higher than minus 8°C.

4 Classification

4.1 Pigs for slaughter are divided into categories according to live weight, backfat thickness and age-sex characteristics in accordance with 5.2.1.

4.3 According to the thermal state, pork is divided into steamed, cooled, chilled, frozen, and frozen.

5 Technical requirements

5.1 Processing of pigs and production of pork is carried out according to technological instructions in compliance with the requirements established by the regulatory legal acts of the state that has adopted the standard.

Pigs for slaughter and pork must meet the requirements established by the regulations of the state that has adopted the standard.

5.2 Characteristics

5.2.1 Pigs for slaughter, depending on age and sex characteristics, live weight and fat thickness, are divided into six categories in accordance with the requirements specified in Table 1.

Table 1


	Characteristic	Live weight*, kg
	The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. Torso without interception behind the shoulder blades	From 70 to 100 incl.	No more than 2.0
	Young pigs (gilts and hogs)	From 70 to 150 incl.	No more than 3.0
	Gilts		Not less than 1.0
	Young pigs (gilts and hogs)
Fourth			Not less than 1.0
	Sows	No limit	Not less than 1.0
	Dairy piglets. The skin is white or slightly pink without tumors, rashes, bruises, wounds, bites. The spinous processes of the dorsal vertebrae and ribs do not protrude	From 4 to 10 incl.	No limit
	Boars	No more than 60	Not less than 1.0
* Live weight means the weight of pigs minus discounts from the actual live weight. Notes 1 Males of the first, second, third and fourth categories must be castrated surgically no later than four months of age or immunologically using a drug approved for use in accordance with regulatory documents in force in the territory of states that have acceded to the standard. 2 Pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 3 Pigs that do not meet the established requirements are classified as lean.

5.2.2 The assessment of the quality of pork when accepting pigs based on the quantity and quality of meat received, the sale of meat in the retail trade network, public catering network and during industrial processing is carried out according to the requirements established by 5.2.3 or 5.2.4 and 5.2.5.

5.2.3 Pork, depending on carcass weight, backfat thickness and age and gender characteristics, is divided into six categories in accordance with the requirements specified in Table 2.

table 2


	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Muscle tissue is well developed, especially on the dorsal and hip parts. Lard is dense, white or with a pinkish tint. The skin is free of tumors, rashes, bruises and traumatic injuries affecting the subcutaneous tissue. No more than three control cuts with a diameter of up to 3.5 cm are allowed on a half carcass	In skin* - from 47 to 68 inclusive; In skin** - from 52 to 75 inclusive.	No more than 2.0
	Carcasses of young pigs (gilts and hogs)	In skin* - from 47 to 102 inclusive; in skin** - from 52 to 113 inclusive; without skin* - from 45 to 91 inclusive.	No more than 3.0
	Gilt carcasses	In skin* - from 14 to 47 inclusive; in skin** - from 15 to 52 inclusive; without skin* - from 12 to 45 inclusive.	Not less than 1.0
	Carcasses of young pigs (gilts and hogs)	In skin* - up to 102 inclusive; in skin** - up to 113 inclusive; without skin* - up to 91 incl.
Fourth	Hog carcasses	In the skin* - St. 102; in the skin** - St. 113; without skin* - St. 91	Not less than 1.0
	Sow carcasses	No limit	Not less than 1.0
		In skin** - from 3 to 7 inclusive.	No limit
	Boar carcasses	In skin* - up to 40 inclusive; in skin** - up to 45 incl.	Not less than 1.0
* Weight of carcass in a paired state without head, legs, tail, internal organs and internal fat. ** Weight of carcass in a paired state with head, legs, tail, without internal organs and internal fat. Notes 1 Carcasses of pigs that meet the requirements of the first category, but have tumors, rashes, bruises on the skin, injuries and damage affecting the subcutaneous tissue, are classified in the second category. 2 Pig carcasses with indicators below the established requirements are classified as lean.

5.2.4 Pork from young animals with carcass weight from 50 to 120 kg, depending on the yield of muscle tissue, is divided into six classes in accordance with the requirements specified in Table 3.

Table 3


	Muscle tissue yield*, %
Extra
First	Over 55 to 60 incl.
Second	Over 50 to 55 inclusive.
Third	Over 45 to 50 incl.
Fourth	Over 40 to 45 incl.

* The yield of muscle tissue from young pigs (gilts and boars) as a percentage of the carcass weight in the skin in a paired state with head, tail and legs, without internal organs and internal fat.

5.2.5 Pork from gilts, hogs, sows, suckling piglets and boars is divided into five classes in accordance with the requirements specified in Table 4.

Table 4


	Characteristic	Carcass weight, kg	Thickness of backfat above the spinous processes between the 6th and 7th thoracic vertebrae, not counting the thickness of the skin, cm
	Gilt carcasses	From 15 to 52 inclusive*.	Not less than 1.0
	Carcasses of dairy pigs. The skin is white or slightly pinkish, without tumors, rashes, bruises, wounds, bites, the spinous processes of the dorsal vertebrae and ribs do not protrude	From 3 to 7 inclusive*.	No limit
	Hog carcasses	St. 91, 102, 113	Not less than 1.0
	Sow carcasses	No limit	Not less than 1.0
	Boar carcasses	Up to 45 incl.	Not less than 1.0
* The mass of carcasses in the skin in a paired state with the head, ears, tail and legs, without internal organs and internal fat. Weight of the carcass in a paired state without skin, head, legs, tail, internal organs and internal fat. * The mass of the carcass in a paired state in the skin, without head, legs, tail, internal organs and internal fat. Note - Carcasses of pigs that do not meet the established requirements are classified as lean.

5.2.6 Pork obtained after removing the backfat along the entire length of the spinal part of the half-carcass at the level of 1/3 of the width of the half-carcass from the ridge, as well as in the upper part of the shoulder and thigh, is classified as trim. In places where the backfat is separated from the carcass, the thickness of the remaining backfat is allowed to be no more than 0.5 cm. Trimmed pork is classified in the second category or class in accordance with the yield of muscle tissue.

5.2.7 Sales in retail trade and public catering networks are subject to:

- pork that has veterinary (oval) and commodity (category or class) marks;

- pork of the first, fifth, sixth categories and gilts; classes extra, first, second, third, fourth, fifth A, B and E in skin;

- pork of the second (except for gilts) and third categories with skin and without skin;

- trimmed pork.

5.2.8 Pork of the first, second (except for gilts), third and fourth categories and extra, first, second, third, fourth, fifth, C and D classes is produced in the form of half carcasses; the second category from gilts, the sixth category and classes A and E - in the form of carcasses or half-carcasses, the fifth category and class B - in carcasses.

Pig carcasses must be divided into half-carcasses along the spinal column without violating the integrity of the spinal cord, crushing the vertebrae and allowing the bodies of entire spinous processes on one of the half-carcasses.

5.2.9 When evaluating pork by category (except for the fifth), carcasses and half-carcasses are produced in the skin without internal organs and internal fat, both with head, legs and tail, and without head, legs and tail. When processed without skin - only without the head, legs, tail, internal organs and internal fat.

Pork of the fifth category is produced whole carcasses in the skin, with head and legs, without internal organs and internal fat.

When assessing pork by classes (except C and D), carcasses and half-carcasses are produced in the skin with the head, legs, tail, without internal organs and internal fat.

Pork of class C and D is produced in the skin without internal organs and internal fat, both with head, legs, tail, and without head, legs, tail; when processed without skin - only without the head, legs, tail, internal organs and internal fat.

The head, tail, legs, and internal lumboiliac muscle (tenderloin) must be separated from pork carcasses and half-carcasses intended for sale through retail and public catering.

Pork in the skin with head, tail and legs is allowed for sale through retail and public catering networks.

5.2.10 According to organoleptic indicators, pork must be fresh, without foreign odor or mucus on the surface. Muscle tissue on the cut (cut) is from light pink to red; lard - from white to pale pink.

Residues of bristles, internal organs, blood clots, fringes of muscle and fatty tissue, dirt, bruises and bruises are not allowed on pork carcasses and half-carcasses.

Note - Stripping of bruises and bruises on an area not exceeding 10% of the surface, or stripping of subcutaneous fat on an area not exceeding 15% of the surface of a half-carcass or carcass of the second, third, fourth categories, classes C and D is allowed.

Ice and snow are not allowed on frozen and frozen pork carcasses and half-carcasses.

5.2.11 In terms of veterinary safety, pork must meet the requirements established by the regulatory legal acts of the state that has adopted the standard.

5.2.12 In terms of microbiological indicators, the content of toxic elements, antibiotics, pesticides, radionuclides, pork must meet the requirements of acceptable levels established by the regulatory legal acts of the state that has adopted the standard.

5.2.13 Pork is not allowed for sale, but is used for industrial processing for food purposes:

- with yellowed bacon;

- not meeting the requirements of 5.2.3 or 5.2.5;

- fourth categories and classes C, D;

- with incorrect division along the spinal column (with disruption of the spinal cord, leaving intact or fragmented vertebrae);

- with removal of bruises and bruises or subcutaneous fat loss exceeding the requirements of 5.2.10;

- frozen more than once;

- frozen;

- deformed half carcasses.

5.3 Requirements for raw materials

To produce pork, healthy pigs are used, raised and fattened in specialized and individual farms, in compliance with the agronomic, veterinary and zoohygienic requirements of the state that adopted the standard.

All slaughter products must undergo veterinary and sanitary examination in accordance with the regulatory legal acts of the state that has adopted the standard.

6 Marking

6.1 Veterinary branding and commodity labeling of pork is carried out in accordance with the regulatory documents of the state that has adopted the standard.

6.2 Each pork carcass and half-carcass released for sale and industrial processing must be affixed with an oval-shaped veterinary mark, confirming that the veterinary and sanitary examination has been carried out in full and the product is released for food purposes without restrictions, as well as merchandising marks and stamps , indicating fatness category or classes and age.

6.4 Commodity marking of carcasses is carried out only if there is a mark or stamp of the veterinary service of the state that has adopted the standard, according to the classification.

Pork categories indicate:

- the first - with a round stamp with a diameter of 40 mm;

- the second - with a square stamp with a side size of 40 mm;

- the third - an oval stamp with a diameter of - 50 mm and - 40 mm;

- the fourth - with a triangular stamp with a side size of 45-50-50 mm;

- the fifth - with a round stamp with a diameter of 40 mm and the letter “P” 20 mm high inside the stamp;

- sixth category - a rectangular stamp with a side size of 20 by 50 mm.

Pork class is designated by:

- extra - letter "E" 20 mm high;

- the first - the number "1" with a height of 20 mm;

- the second - the number “2” with a height of 20 mm;

- the third - the number "3" with a height of 20 mm;

- fourth - number "4" 20 mm high;

- fifth - number "5" 20 mm high;

- A - the letter “A” 20 mm high;

- B - letter “B” 20 mm high;

- C - letter “C” 20 mm high;

- D - letter “D” 20 mm high;

- E - the letter "E" 20 mm high.

Pork that does not meet the requirements for categories (Table 2) or classes (Table 4), i.e. skinny, are designated with a diamond-shaped mark with a side size of 40 mm.

On carcasses and half-carcasses listed in 5.2.13, a stamp imprint of the letters “PP” 20 mm high is placed to the right of the brand.

6.5 Transport marking of packaged pork in carcasses and half-carcasses - in accordance with GOST 14192 with the application of handling signs: “Perishable cargo”, “Temperature limitation”.

6.6 Labeling of products shipped to the Far North and equivalent areas is in accordance with GOST 15846.

7 Packaging

7.1 Pork carcasses and half-carcasses are produced unpacked and in packaging.

7.3 The container must be clean, dry, and free of foreign odors.

7.4 Used containers must be treated with disinfectants in accordance with the regulations of the state that has adopted the standard.

7.5 The net weight of products in corrugated cardboard boxes should be no more than 20 kg, in containers and packaging equipment - no more than 250 kg; Gross weight of products in reusable containers - no more than 30 kg.

7.6 Each unit of transport container is packed with products of the same name, the same thermal state and the same production date.

7.7 Packaging of products sent to the Far North and equivalent areas is in accordance with GOST 15846.

8 Acceptance rules

8.1.1 Pigs intended for slaughter are accepted in batches. A batch is understood as any number of pigs arriving in one vehicle and accompanied by one waybill and one veterinary accompanying document. Acceptance and delivery of pigs is carried out by live weight or by the quantity and quality of pork.

8.1.2 When accepting a batch of pigs, the correctness of the accompanying documents is checked, a pre-slaughter veterinary examination of all animals is carried out and their category is determined.

8.1.3 When accepting pigs by live weight, all pigs in the batch are subject to inspection and assessment. Weighing is carried out in groups of homogeneous pigs.

8.2 Acceptance of pork is carried out in batches based on the quantity and quality of carcasses. A batch is understood to mean any quantity of pork of uniform quality, of the same type of heat treatment, presented for simultaneous delivery and acceptance, issued with one document certifying the quality and one veterinary accompanying document.

The document certifying quality indicates:

- certificate number and date of issue;

- name and location of the manufacturer [(legal address, including the country, and, if it does not coincide with the legal address, the address(es) of production and organization in the state that has adopted the standard, authorized by the manufacturer to accept claims from consumers on its territory (if any);

- Name of product;

- thermal state;

- date of manufacture;

- batch number;

- best before date;

- storage conditions;

- results of current monitoring;

- designation of this standard;

- information on confirmation of conformity.

8.2.1 Acceptance of pork is carried out according to the indicators and requirements established by this standard. Upon acceptance, each carcass and half-carcass is inspected.

8.2.2 To assess the quality of pork, a sample is taken from different places in the batch in the amount of 3% of the total quantity.

9 Control methods

9.1 The belonging of pigs to a certain category based on sex and age, live weight and fat thickness is established in accordance with 5.2.1.

9.3 Determination of mass

9.3.1 The actual live weight of pigs is determined by weighing homogeneous groups of animals on scales for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000, 2000 kg, discreteness (d) 0.1; 0.2; 0.5 kg (respectively), with a sensitivity threshold of 1.4.

9.3.2 The actual weight of carcasses is determined by weighing on a monorail scale for static weighing with accuracy class III according to GOST 29329 and GOST 8.453 with the largest weighing limit (LWL) 500, 1000 kg, discreteness (d) 0.1; 0.2 kg (respectively), with a sensitivity threshold of 1.4.

9.4 The age of pigs is determined according to the accompanying documents of the farms.

9.5 The thickness of backfat on pigs is determined by palpation or measuring instruments, on carcasses - with a measuring ruler in accordance with GOST 427.

9.7 The temperature of pork is determined in the thickness of the tissue at a depth of at least 6 cm using a digital thermometer with a measurement range from minus 30°C to 120°C, with a division value of 0.1°C or other devices that provide temperature measurement in a given range.

9.8 Selection and preparation of samples for testing - according to GOST ISO 7218, GOST 7269, GOST 26668,;

9.15 Determination of radionuclides according to the regulatory documents of the state that has adopted the standard.

9.16 Determination of the mass fraction of total phosphorus - according to GOST 9794.

9.17 It is permitted to use other certified control methods with metrological characteristics not lower than those of the methods specified in this section.

10 Transportation and storage

10.1 Pigs for slaughter are transported by all means of transport in accordance with the rules for the transport of live livestock in force for this type of transport. Vehicles must be clean and prevent the possibility of damaging the skin of pigs.

10.2 Transportation of pork is carried out by all types of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.


Type of thermal state of pork	Air parameters in the storage chamber		Shelf life, including transportation, no more than
	Temperature, °C	Relative humidity, %
Chilled (by hanging)	From minus 1 to 0
Frostbitten	From minus 3 to minus 2
Frozen

10.4 Transportation and storage of pork shipped to the Far North and equivalent areas - in accordance with GOST 15846.

Bibliography


	ISO 17604:2003*	Microbiology of food products and animal feed. Carcass sampling for microbiological analysis
________________ * Access to international and foreign documents mentioned here and further in the text can be obtained by following the link to the website http://shop.cntd.ru. - Database manufacturer's note.
	ISO 6887-2:2003	Microbiology of food products and animal feed. Preparation of test samples, stock suspensions and decimal dilutions for microbiological studies. Part 2. Special rules for cooking meat and meat products
	ISO 13493:1998	Meat and meat products. Determination of chloramphenicol content. Liquid chromatography method


UDC (636.4.033+637.5"64):006.034	MKS 67.120.10
	ISS 65.020.30

Key words: pigs for slaughter, pork, technical requirements, fatness category, backfat thickness, carcass weight, brand, slaughter products, veterinary and sanitary examination, class, thermal state of pork, toxic elements, antibiotics, pesticides, radionuclides, microbiological indicators, labeling , packaging, acceptance rules, control methods, transportation, storage

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2013

Pork in carcasses and half-carcasses technical specifications. Meat

MEAT
PORK IN CARCASSES AND HALF CARCASSES
TECHNICAL CONDITIONS

Meat. Pork carcasses and semi-carcasses. Specifications

GOST 7724-77

1. TECHNICAL REQUIREMENTS

deformed half carcasses;

Determination of residual quantities of pesticides aflatoxin B1, antibiotics and hormonal preparations of toxic elements is carried out in accordance with the procedure established by the State Agricultural Industry of the USSR and the Ministry of Health of the USSR.

1. TECHNICAL REQUIREMENTS

2. ACCEPTANCE RULES

3. TEST METHODS

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

APPENDIX (required). OKP CODES

1 area of use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Marking

7 Packaging

8 Acceptance rules

9 Control methods

10 Transportation and storage

Bibliography

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Pork in carcasses and half-carcasses technical specifications. Meat

MEAT PORK IN CARCASSES AND HALF CARCASSES TECHNICAL CONDITIONS

Meat. Pork carcasses and semi-carcasses. Specifications

GOST 7724-77

1. TECHNICAL REQUIREMENTS

deformed half carcasses;

Determination of residual quantities of pesticides aflatoxin B1, antibiotics and hormonal preparations of toxic elements is carried out in accordance with the procedure established by the State Agricultural Industry of the USSR and the Ministry of Health of the USSR.

1. TECHNICAL REQUIREMENTS

2. ACCEPTANCE RULES

3. TEST METHODS

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

APPENDIX (required). OKP CODES

1 area of ​​use

2 Normative references

3 Terms and definitions

4 Classification

5 Technical requirements

6 Marking

7 Packaging

8 Acceptance rules

9 Control methods

10 Transportation and storage

Bibliography

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MEAT
PORK IN CARCASSES AND HALF CARCASSES
TECHNICAL CONDITIONS

1 area of use