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“Invent a New India Using Knowledge”

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“Invent a New India Using Knowledge”

है”ह”ह

IS 11748 (1986): Meat Extract (Beef), Food Grade [FAD 18:Slaughter House and Meat Industry]

IS : 11748 - 1986

Indian Standard

SPECIFICATION FOR MEAT EXTRACT ( BEEF ), FOOD GRADE

Meat Industry Sectional Committee, AFDC 18

Chairman

DR B. PANDA

Members

Representing

Central Avian Research Institute, Jzatnagar

DR S. C. MAHAPATRA ( Alternate to Dr B. Panda )

AGRICULTURAL MARKETING Directorate of Marketing and Inspection ADVISER 70 THE GOVERNMENT ( Ministry of Agriculture ), Faridabad OF INDIA

DR G. GOPALA RAO ( Alternate ) SHRI IRFAN ALLA~A Allana Cold Storage Pvt Ltd. Bombay ASSISTANT DiRECroR GENERAL Central Committee for Food Standards,

(PFA) ( Ministry of Health and Family Welfare ), New Delhi

ASSISTANT SFCRETARY ( PFA ) ( Alfrrnute ) DR V. S. ASTIIANA Directorate of Animal Husbandry, Government

of Uttar Pradesh, Lucknow MAJ-GEN R. K. R. BALASLJLIRAMA- Directorate of Remount Veterinary Services,

NIUM Army Headquarters, New Delhi LT-COL V. BF~USHAN ( Alternate )

SHRI ARJUN BIIOLA Brooke Bond India Ltd, Aurangabad SHRI P. M. AM~ADKAR (Alternate )

DR A. K. CHATTERJEB Ministry of Agriculture. Department of Agri- culture, New Delhi

DIRECTOR Central Food Technological Research Institute ( CSIR ), Mysore

BRIG S. K, DIWAN Technical Standardization Committee, Army Pllrchase Organization, New Delhi

SHRI K. S. KRISHNAMUR~HY ( Alternate ) MAJ-GEN GORAKH NATH Qua~termastcr General’s Branch, Army Head-

quarters, New Delhi COL K. N. ACHARYA ( Alternate )

DR H. B. JOSHI Indian Veterinary Research Institute, Izatnagar DR NAGENDRA SHARMA ( Alternuts )

DR J. B. KHO~ Bombay Veterinary College, Bombay SHRI MAHENI~RA KUA~AR Ccntl-al Leather Kesczrch Institute, Madras

DR N. MURAIJDHARA RAO ( Alternote ) ( Continued OII page 2 )

@ Copyright 1987 INDIAN STANDARDS INSTITUTION

This publication is protected under the Indian Cop,vri,?ht Act. (XIV of 19.57 ) and reproduction in whole or in part by any means except with written permissionof the publisher shall bc deemed to bc nn infringement of copyright under the said Act.

IS : 11748 - 1986

( Continued from page 1 )

Members DR R. R. MALLYA DR J. D. NARANG

DR U. L. SURI ( Alternate ) PRODUCTION MANAGER

CHIEF JNSPECTOR ( Alternate ) DR S. RAGHAVENDRA RAO

Representing MAFCO Limited, Bombay Municipal Corporation of Delhi, Delhi

Deonar Abbatoir, Municipal Corporation of Greater Bombay, Bombay

DR C. CHANDA RAO ( Alternate SHRI M. N. RAMACHANDRAN SHRI S. RAMASWAMY

Andhra Pradesh State Meat and Poultry Deve- lopment Corporation Ltd, Gannavaram

) Meat Products of Jr.dia Ltd. Ernakulam Directorate General of Technical Development,

New Delhi SHRI S. N. PANDEY ( Alternate )

SHRI M. D. SAXENA Central Dairy Farm, Aligarh DR V. R. CHAURAS~A ( Alternate )

DR T. R. SHARMA Defence Food Research Laboratory, Mysore SHRI L. A. RAMANATAAN ( Alternutc )

SHRI T. PVRNANANDAM, Director General, IS1 ( Ex-officio Member ) Director ( Agri & Food )

Secretary SHRI N. IS. GROVER

Deputy Director ( Agri & Food ), ISI

Meat and Meat Products Subcommittee, AFDC 18 : 3

Convener

DR V. S. ASTHANA Directorate of Animal Husbandry Government of Uttar Pradesh, Lucknow

Members

AGRICULTURAL MARKETING Directorate of Marketing and Jnspection, ADVISER TO THE GOVT OF JNDIA Ministry of Agriculture, Faridabad

DR G. GOPALA RAO ( Alternate ) ASSISTANT DIRECTOR GENERAL Central Committee for Food Standards,

(PFA) Ministry of Health and Family Welfare, New Delhi

ASSISTANT SECRETARY ( PFA ) ( Aiternute ) MAJ-GEN R. K. R. BALASUBRAMA- Directorate of Remount Veterinary Services,

NIUM Army Headquarters, New Delhi LT-COL V. BHU~HAN ( Alternate )

SHRI ARJUN BHOLA Brooke Bond India Ltd, Aurangabad SHRI P. M. AMEIADKAR i Alternate )

’ DR A. K. CHATTERIEE Ministry of Agriculture! Department of Agri- culture, New Delhi

DR G. S. SINGH ( Alrernntr ) DIRECTOR Central Food Technological Research Institute

( CSIR 1, Mysore MAJ-GEN GORAKH NATH Quartermaster General’s Branch, Army Head-

quarters, New Delhi LT-COL K. N. ACHARYA ( Alternate )

SHRI ANAND K. GOYLE Essex Farms Pvt Ltd, Delhi SHRI ARUN K. GOYLE ( Alternate )

( Continned on page 8 )

2

IS : 11748 - 1986

Indian Standard SPECIFICATION FOR

MEAT EXTRACT ( BEEF ), FOOD GRADE

0. FOREWORD

0.1 This Indian Standard was adopted by the Indian Standards Institution on, 16 July 1986, after the draft finalized by the Meat Industry Sectional Committee had b:en approved by the Agricultural and Food Products Division Council.

0.2 Meat extract is a by-product and is widely used as a food item. It is usually prepared as a concentrated product by the evaporation, under vaccum, of aqueous extract, produced by cooking cattle meat including buffaloes in water.

0.3 In the preparation of this standard, due consideration has been given to the provisions of the Prevent’ion of Food Adulreration Act, 1954, and the Rules framed thereunder. However, this standard is subject to the restrictions imposed under these, wherever applicable.

0.4 For the purpose of deciding whether a particular requirement of this standard is complied with, the final value, observed or calculated expressing the result of a test or analysis, shall be rounded off in accordance with IS : 2-1960’. The number of significant places retained in the rounded off value should be the same as that of the specified value in standard.

1. SCOPE

1.1 This standard prescribes methods of sampling and test for meat extract ( beef ), food grade.

2. REQUIREMENTS

2.1 Hygienic Requirements - The material shall be prepared and handled under strict hygienic conditions by persons free from contagious and infectious diseases and only in premises maintained in a thoroughly clean and hygienic conditions and having adequate and safe water supply ( see IS : 2491-1972t ) and duly approved and licenced/monitored by the concerned public health authorities. All workers shall use clean and

*Rules for rounding off numerical values ( revised ). tCode for hygienic conditions for food processing units (firirst revision ).

IS : 11748 - 1986

washed white clothings. Necessary precautions shall be taken to prevent incidental contamination of the product from soiled equipment or from personnel suffering from injurres.

2.1.1 All equipment coming in contact with raw material or products in the course of manufacture shall be kept clean. An ample SUpplY of steam and water hoses, brushes and other equipment necessary for proper cleaning of machinery and equipment shall be available. The eqipment may be sterilized by immersion in or swabbing with yupochlorite or other suitable chlorine solution havmg 200 ppm available chlorine or by steam.

2.2 Raw Materials

2.2.1 The meat used in cooking shall be fresh chilled to below 7°C or may have been stored for a maximum period of 180 days at a tempera- ture below -18°C.

2.2.2 The meat used shall be firm, have fine texture and good colour. The yellow connective tissue, gristle and sinew in amounts naturally associated with the flesh may be used.

2.3 Preparation

2.3.1 The product shall be prepared by filtering and concentrating the extracts to the specified limit of total solid, after it has been manually and mechanically freed from excess of fat.

2.3.2 No preservative, additives, artificial colouring or flavouring matter shall be used.

2.4 Requirements of Finished Product

2.4.1 Physical - The material shall comply with the requirements specified in 2.4.1.1 to 2.4.1.3.

2.4.1.1 The texture of the product shall be short that is not stringy.

2.4.1.2 The consistency shall be firm.

2.4.1.3 3 g of material dissolved in 300m1, of boiling water in a white porcelain beaker, when allowed to cool to 55-60°C shall:

a) be clear;

b) be light brown to brown in colour;

c) have a characteristic beefy odour with no abnormal taint; and

d) have a characteristic beefy taste, free from bitterness, scorching, acidity, gluyness, astringency and off-flavours.

2.4.2 Chemical - The material shall also comply with the requirements specified in Table 1.

4

IS :11748 - 1986

TABLE 1 CHEMICAL REQUIREMENTS FOR MEAT EXTRACT ( BEEF ), FOOD GRADE

( Clause 2.4.2 ) SL CHARACTERISTIC REQUIREMENT METHOD OF TEST, No.

(1) 9

ii)

iii)

iv)

v)

vi) vii)

viii) ix) x1

xi)

(2) Total solid, percent by

mass Min Matter’insoluble in water

and ether, percent by mass, Max

Ni;;en, percent by mass,

Total creatinine, percent by mass, Min

Chloride ( as NaCl ), percent by mass. MUX

Fat, percent by mass, Max Copper, ppm, Max Tin, ppm, Max Lead, ppm, hlax Zinc, ppm, Max Arsenic, ppm, Max

(3) 80.0

2.0

8.0

7.0

5-O

1:-o’ 250.0

2.0

5Y:o”

REF TO

(4) 5 of IS : 6854-1973*

Appendix A

IS : 5960 ( Part I )-1970t

Appendix A of IS : 6851-19733

IS : 5960 ( Part 6 )-I9718

IS : 5960 ( Part 3 )-197011 Appendix D of JS : 174?-19737[ Appendix F of IS : 1743-19737 Appendix C of IS : 1743-19737 Appeneix E of IS : 1743-19737 Appendix B of IS : 1743-19737

*Methods of sampling and test for ingredients used in media for microbiological work.

tMethods of test for meat and meat products: Part 1 Determination of nitrogen content.

ZSpecification for meat extract, microbiological grade. $Methods of test for meat and meat products: Part 6 Determination of chloride

content. j,Methods of test for meat and meat products: Part 3 Determination of total

fat content. T;Specification for mutton and goat meat canned in brine (first revision ).

2.4.3 Bacteriological - The material shall also comply with the requirement specified in Table 2.

3. PACKING AND MARKING

3.1 Packing - The material shall be securely packed in wide mouthed containers with tightly fitting lids. Any further packing of these containers in protective outer wrappings shall be subject to agreement between the purchaser and the packer.

3.2 Marking - Each container shall be marked legibly to give the following information in addition to any other information required under Prevenrion of Food Adulteration Act and Rules:

a) Name of material; b) Name and address of the manufacturer;

5

IS : 1174.8 - 1986

TABLE 2 BACTERIOLOGICAL REOUIREMENTS OF MEAT EXTRACT

I%. ‘1,’ ii)

iii) iv) v)

vi)

vii)

( BEEF ), FObD GRADE ( CIause 2.4.3 )

CHARACTERISTIC REQUIREMENTS METHOD~O;~TEST,

(2) (3) Total plate count/g, MUX

(4) I 00 000 IS : 5402-1969*

Escherichia coli Absent Clostridium perfringens

IS : 5887 ( Part 1 )-1976t Absent

Salmonella IS : 5887 ( Part 4 )-I 976t

Absent Staphylococci/g, Max

IS : 5887 ( Part 3 )-1976t

:$ IS : 5887 ( Part 2 )-1976t

Sulphite reducing clostridia/g, Max

IS : 5887 ( Part 4 )-1976t

Yeast and mould/g, Max 50 IS : 5403.1969:

*Method for standard plate count of bacteria in foodstuffs. TMethods for detection of bacteria responsible for food poisoning : Part 1

Isolation, identification and enumeration of Escherichia coli (first revision ). Part 2 Isolation, identification and enumeration of Stuphylococeus aureus and

faecal Strepcacooci (first revision ). Part 3 Isolation and identification of SaImonella and Shigella ( jirst revisiort ). Part 4 Isolation and identification of Clostridium welchii , Clostridium botulinurn

and Bacillus cersus and enumeration of Clostridium welchii and Bacillus cersus (first revision ).

$Method for yeast and mould count in foodstuffs.

c) Net content of the container; d) Batch or code number; and e) Licence number given by the health authorities concerned.

3.2.1 Each container may also be marked with the IS1 Certification Mark:

NOTE - The use of the ISI Certification Mark is governed by the provisions of the Indian Standards Institution ( Certification Mark ) Act and the Rules and Regulations made thereunder. The IS1 Marks on products covered by an Indian Standards conveys the assurance that they have been produced to comply with the requirements of that standard under a well-defined system of inspection, testing and quality control which is devised and supervised by IS1 and operated by the producer. 1st marked products are also continuously checked by IS1 for con- formity to that standard as a further safequard. Details of conditions under which a licence for the use of the IS1 Certification Mark may be granted to manufacturers or processors, may be obtained from the Indian Standards Institution.

4. SAMPLING

4.1 Representative samples of the material shall be drawn as follows.

4.1.1 For Physical Analysis - 20 g of sample shall _be taken from one ontainer of the day’s production.

6

IS:11748-1986

4.1.2 For Chemical Analysis - 10 g of sample shall be taken from each container of the day’s production. If this totals less than 50 g, then a proportionately larger sample shall be taken from each container, to total a minimum of 50 g.

4.1.3 For Bacteriological Analysis - 10 g shall be taken aseptically from each container of the day’s production.

5. TESTS

5.1 Test shall be conducted as specified in co1 4 of Table 1 and Table 2 respectively.

5.2 Quality of Reagents - Unless specified otherwise, pure chemicals and distilled water ( see IS : 1070-1977* ) shall be employed in the tests.

NOTE - ‘Pure chemicals’ shall mean chemicals that do not contain impurities which affect the test results.

APPENDIX A

[ Table 1, Item (ii) ]

METHOD FOR DETERMINATION OF MATTER INSOLUBLE IN WATER AND ETHER

A-l. Weigh about 2’0 g of sample into a 250 ml beaker. Add 125 ml of hot distilled water. Dissolve the sample completely and keep for boiling on a hot plate. Continue boiling for one minute. Filter through dried, weighed filter paper No. 54. Give 2-3 washings with hot water. Dry the filter paper in an oven at a temperature 105 C for 2 hours. Transfer the dried paper into a desiccator, cool and weigh.

A-2. Calculation

Matter insoluble in water and = Ma>s ofresidue ether, percent by mass ~m~mmPX [loo-percentage of fat]

Mass of sample

*Specification for water for general laboratory use ( second revision ).

7

IS : 11748 - 1986

( Continued from page 2 )

Members Representing

DR J. B. KHO~ Bombay Veterinary College, Bombay DR R. R. MALLYA MAFCO Limited, Bombay DR J. D. NARANG Delhi Municipal Corporation, Delhi

DR U. L. SURI ( Ahrnate ) DR. S. RAGHAVENDRA RAO Andhra Pradesh State Meat and Poultry

Development Corporation Limited, Hyderabad

DR C. CHANDA RAO ( Alternafe ) SHRI M D. SAXENA Central Dairy Farm, Aligarh

DR V. R. CHAURASIA ( Alternate ) DR NAGENDRA SHARMA Indiylye;r,inary Research Institute, Izatnagar

DR T. R. KRISHNAMOORTHY ( Alternate ) nR T. R. SHARMA Defence Food Research Laboratory. Mvsore _.. -I -

DR C. M. MOHAPATRA ( Alternate ) SHRI S. C. SUBEERWAL Fresh Meat and Livestock Exporters Associa-

tion, Bombay Da S. S. VERMA Central Avian Research Institute, Izatnagar

DR C. M. MOHAPATRA ( Alternate )

8

AMENDMENT NO. 1TO

/,

MARCH 2004

IS 11748:1986 SPECIFICATION FOR MEAT EXTRACT( BEEF), FOOD GRADE

( Page 4, clause 2.1.1) — Insert the following clause after 2.1.1:

‘2.1.2 Quality of water used for processing shall conform to IS 4251: 1967*’.

( Page 4,~ootnote ) — Insert the following footnote at the end of text:

‘*Quality tolerances for water for processed food industry.’

(FAD 18)Reprography Unit, BIS, New Delhi, India

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