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Whereas the Parliament of India has set out to provide a practical regime of right to information for citizens to secure access to information under the control of public authorities, in order to promote transparency and accountability in the working of every public authority, and whereas the attached publication of the Bureau of Indian Standards is of particular interest to the public, particularly disadvantaged communities and those engaged in the pursuit of education and knowledge, the attached public safety standard is made available to promote the timely dissemination of this information in an accurate manner to the public.

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“Step Out From the Old to the New”

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है”ह”ह

IS 13165 (1991): Meat and Meat Products - Mutton Biryani(Canned) [FAD 18: Slaughter House and Meat Industry]

IS t3115 : 111t

~~~~-lfGif~(~)­

~

Indian Standard

MEAT AND MEAT PRODUCTS - MUITONBIRYANI (CANNED) - SPECIFICATION

UDC 641'S68 (540) BIRYANI : 664-8'036-52

C) DIS 19'1

BUREAU OF INDIAN STANDARDSMANAK BHAVAN, 9 BAHADUIl SHAH ZAFAR MARG

NBW DELHI 110002

bplll"! Prlet G,.., Z

AMENDMENT NO. 1 MARCH 2004TO

IS 13165: 1991 MEAT ANDMEAT PRODUCTS­MUTTON BIRYANI ( CANNED) -SPECIFIC.ATION

( Page 1, clause 2 ) - Insert reference of the following Indian Standard atthe appropriate place:

IS No. Title

4251 : 1967 Quality tolerances for water for processed food industry

( Page 1,clause4.1 ) - Insertthe following clauseafter 4.1:

'4.1.1 Quality of waterusedfor processing shallconform to IS 4251.'

(FAD 18)Reprography Unit, DIS. NewDelhi,India

AMENDMENT NO.2 APRIL 2011TO

IS 13165: 1991 MEAT AND MEAT PRODUCTS­MUTTON BIRYANI (CANNED) - SPECIFICAnON

[Page 3, clause 5.2.2(c)] - Substitute 'Net quantity ufthe contents of thecan;' far 'Net mass of the contents ofthe can;'.

[Page 3, clause 5.2.2(k)]~ Insert the following at the end:

'm) Any other marking required under the Standards ofWeights and Measures(Packaged Commodities) Rules, 1977, and the Prevention of FoodAdulteration Act, 1954 and the Rules fiamed thereunder.'

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

Meat Industry Sectional Committee, FADe 7

FOREWORD

This Indian Standard wasadopted by the Bureauof Indian Standards, after the draft finalized by thoMeat IndustrySectional Committee had been approvedby the Food and Agriculture Division Council.A preparation of sheepor goat meat along with rice is known as Mutton Biryani. Tho demand formutton biryani canned is increasing day by day incivilians as well as in Defence. In order to ensurethe qualityand wholesomeness of the finished product, various physical, chemical, mlcroblological aDdhygienic requirements have been prescribed in this standard, .

The publication of this standard will not only help the existing manufacturers in the production andqualitycontrol of this product but will also encourage new manufacturers to enter the market.

While formulating this standard, due consideration has beengiven to relevant rules prescribed by theGovernment of India under the Prevention or Food Adulteration Act, 1954, the Meat Food ProductsOrder, 1973 and the Standardsof Weights and Measures ( Packaged Commodities ) Rules, 1977. Thisstandard is, however, subject to the restrictions imposed under these acts, wherever applicable.

For the purpose of deciding whether a particularrequirement of this standard is complied with, the finalvalue, observed or calculated, expressing the result of a test or analysis, shall be rounded off in accor­dance with lS 2 : 1961) 'Rules for rounding 0" numerical values ( revi"d )', The number or significantplaces retained in the rounded off value should be the same as that of the sp:cified value in thisstandard.

IS 13165 : 1"1

Indian Standard

MEAT AND MEAT PRODUCTS - MUTTON. BIRYANI (CANNED) - SPECIFICATION

Only pure, wholesome, edible, vegetable fat/oil orghee shall be used for the frying of spices andpreparation of biryani.

4.2.4 Other Ingredient

Other ingredients like spices shall be clean, sound,wholesome, fit for human consumption in allrespects and conform to the relevant IndianStandards.

4.1.5 Fat

4.2 IDarecileDts

4.2.1 Quo/ily of Meal

The meat used for preparation of biryani shall beof good quality, obtained from the carcass of onlyhealthy animals, slaughtered in licenced premisesand subjected to proper ante-mortem and post­mortem inspection as prescribed in IS 1982 : 1971.

4.%.2 Rice

Only fine variety clean, wholesome rice shall beused for the production of biryani.

4.1.3 Salt

Salt used shall conform to IS 253 : 1985 and shallnot exceed 3 percent (on dry basis) of the totalnet contents.

Tltl,

2491 : 1972

Edible common salt (thirdrevision)

Water for general laboratory use( second revtsion )Mutton- and goat meat canned inbrine (first revision )

Code of practice for ante-mortemand post-mortem inspection ofmeat animals (first revision )

Code for hygienic conditions forfood processing units (first"vision .)

4352 : 1967 Pork Luncheon meat, canned

S960 ( Part 7 ): Method of test for meat and1974 meat products: Part 7 Determi­

nation of nitrite content

Code for hygienic conditions forprocessed meat products

1070 : 1977

1743 : 1973

3 TERMINOLOGY

3.1 For the purpose of this standard, the followingdefinitions shall apply.

8182 : 1976

1 SCOPE 4 REQUIREMENTS

This standard prescribes requirements, methods of 4.1 Hygienic RequiremeDtstest and samplins of mutton biryani canned.

The material shall be prepared and handled understrict hygienic conditions as prescribed in IS 2491 :1972 and IS 8182 : 1976 respectively.

1982 : 1971

3.2 Meat

Uncured and wholesome meat of sheep or goat 4.2.6 No artificial colouring matter shall be usedused for making biryani. in preparation of biryani.

2 REFERENCES

The following Indian Standards are necessaryadjuncts to this standard:

IS No.

253 : 1985

3.3 Offal

Includes brain, liver.lut, paunches,udders, thymus,pancreas, spleen, lungs, salivary glands, lymphaticBlands, testicles, uterus, ovaries, skin, cartilageand bony tissues.

3.4 MottoD B1r1u l

A preparation containina rice, meat, spices, fatand salt.

4.2.7 No preservative other than sodium or pota­ssium nitrite up to a maximum of 100 ppm whentested as per IS 5960 ( Part 7 ) : 1974, shall beused.

4.2.8 Tenderizing material either natural or arti­ficial shall not be used.

4.2.9 Head meat, scrap meat, meat shanks, flanksand skirts and navelend of plates shall not be used.

1

Table 1 Limits for Metallfc Imparities audMicrobiological Activity

method described in A-2.1. In case the meatchunks are with bones, the bone content in thechunks shall not be more than 2 percent of thenet contents of the can when tested as per themethod described in A-2.2. .

4.4.6.2 In case of mutton biryani having meatchunks with bones, extra precaution shall be takenfor proper sterilisation of the product. Also, thecontainer must clearly indicates that the productcontains meat with bones.

4.4.7 The material shall also conform to the limitsfor metallic impurities and microbiological activityas prescribed in Table I.

5 PACKING AND MARKING

5.1 Packiog

5.1.1 Packing in Cans

The material shall be canned in suitable open topsanitary cans. If the cans are lacquered than themeat lacquer used shall be such that it doe. notimpart any foreign or unpleasant taste, smell andcolour to the contents of the can and does not peeloff during processing and storage.

5.1.2 Packing in Cases

The cans shall be packed in suitable cases. Thenumber of cans in each case shall be subject toagreement between the purchaser and vendor.

5.2 MarkiDl

5.2.1 The labelling of the cans may be done eitherby printing or by stencilling or JithosraphiD8 onthe cans, or by attaching labels printed on paper.or subject to agreement between the purcbaser andthe vendor.

IS 13165 : 1991

4.3 PreparatioD aDd Processinl4.3.1 The set meat shall be freed from blood clots.bruised material, skin, hair, stringy and fibroustissue, tendons and excessive fat. Offals shall notbe canned. Fascia and depot fat shall be separatedas far as possible.4.3.1 The meat with or without bones shall be cutinto chunks or cuboids of 2·5 to 4 cm dimensions.4.3.3 Rice grains before use shall be washed thor­oughly with clean water.4.3.4 After cleaning rice shall be mixed withspices and meat in suitable proportion and shallbe filled in open top sanitary cans of suitable size.Water shall be added into the cans to make thenet contents either 400 g or 800 g or as agreed tobetweenthe purchaser and the supplier. Proportionof rice and water (usually 1 : 1 ) shall be suchthat it will ensure thorough cooking of rice and atthe same time will not leave any free water in thefinished product.4.3.5 The cans, after filling in the right proportionshall be hermetically sealed and processed at sucha temperature for such a length of time whichshall ensure thorough cooking and adequate steri­lization without burning, scorchingor over cookingof the product.

4.4 Finished Product4.4.1 Flavour and Appearance

Mutton biryani canned shall have characteristicflavour and taste. There shalJ be no free water inthe can and the rice grains shall not stick to eachother.

4.4.1 Fill of the Container

The product shall occupy not less than 85 percentof total volume capacity of the container whentested according to the method prescribed inAnnex A of IS 4352 : 1967.4.4.3 The product shall befree from foreign mattersuch as hair and skin. The product shall also befree from objectionable odour and flavour. Theproduct shall not show any sign of burning,scorching and over cooking.

4.4.4 On opening of the can, the meat chunksshall not show any signs of disintegration.

4.4.5 Vacuum

The can shall give a negative pressure of not Jessthan 1SO mm of mercury at 27 ± 2°C under nor-

. mal atmospheric pressure..

4.4.6 Composition

4.4.6.1 The net content of the meat chunks withor without bone, in the mutton biryani canned,shall not be less than 17 ± 0·5 percent of the netcontents of the can when tested as per the test

2

81 No. Characteristic

(I) (2)

i) Arsenic, ppm, Max

ii) Lead. "pin, Max

ii l) Copper, ppm, Max

iv) Zinc, ppm, Max

v) Tin, ppm, Max

vi) Microbiologicalactivity

Requirement

(3)

1

2'S

20

SO

250

To satisfy therequirement of

the test

Mftbod 01Test (Rtlto

ABnex InIS 1743:

1973)

(4)J

K

L

M

N

o

5.2.2 Tbe label shall give the following inform­ation:

a) Name of material alongwitb brand name, ifany;

b) Indication of the source of manufacture;c) Net mass of the contents of the can;d) Date of manufacture ( to be embossed );e) Batch or code number embossed indelibly

on the cans;f) Date of expiry, to be marked as 'Use

Before ... ',s) Ingredients of the cans in descending order

by weight;h) Meat Food Product Order (MFPO)

Licence number and category;j) Picture, if any. should reflect the contents;

andk) Storale and USIIC instructions.

IS 13165: 1"1

5.3 The container may also be marked with theStandard Mark.

6 SAMPLING

Method of drawing representative samplesof thematerials and the criteria for conformity shall beas prescribed in Annex A of IS 1743 : 1973.

7 TESTS

7.1 Tests shall be carried out as prescribed in 4.4.1to 4.4.7

7.2 Quality of RealeDls

Unless specified otheswise, pure chemicals anddistilled water ( seeIS 1070: 1977) shall be em­ployed in tests.

NOTE - 'Pure chemicals' shall mean chemicals thatdo not contain impurities which affect the result. ofanalysis.

ANNEX A

( <7/ause 4.4.6.1 )

METHOD FOR ESTIMATION OF DRAINED MASS OF CHUNKS IN BIRYANI

A-I APPARATUS

A-t.l 16 mm IS Sieve ( Aperture 16mm ). A sieveof 20·3 em )( 20·3 em shall be used for 400 g tallcans. For. biller size cans sieve size should be30·5 em X 30·5em.

A-Z PROCEDURE

A-J.t Carefully weigh the clean and dry sieve andempty the contents of the can into the sieve in sucha manner as to distribute the product evenly.W.lh individual chunk with the help of warmwater and allowexcess water to drain out. Separate

the chunks from rice with the help of a foreep ina separate dish and calculate the weight of meatchunks alone. Calculate the percentage of meatchunks as follows:

Mas~_,.~fmea~._~hun~s_ x 100Net mass of the contents

A-2.2 Separate the meat chunks with bone. Care­fully remove the bone portion with the help of ascalpel. Weigh the bones and calculate the bonespercent as follows:

Mass of the b,ones X 100Net mass of the contents

3

Stuard Mark

The use of the Standard Mark is governed by the provisions of tho Bu,eau of IndltmStandil,d, ~c" 191' and the Rules and ReluJatiool made thereunder. ne Staadard Mark ODproducts covered by an Indian Standard convey. the Ulurancc that they have been producedto comply with the requirements of that standard under a weD defined .ystem or inspection,tatinl and quality control which is devised and supervised by BIS and operated by the

.producer. Standard marked products are aJso continuously checked by DIS for conformityto that standard as a further aafeauard. Detail. of conditions under which • licence for theDIe of the Standard Mark may be pated to manufacturen or producen may be obtained(rom the Bureau of Indian Standards.

8ar... 01 ladiaa StaDdardi,. .

81S i. 8 statutory institution ettablilbed onder the But,tIIl Of India SttllldlJrdl A", I'" to prollOtlIwmOniOUI development of the aetiviti. of ltandardization, martini and qualitycertiticadoD of loodiand attending to connected matten in tbe COUDtry.

Cop" .....

DIS hu the copyright of all ita publications. No*part of these publication. may be reproduced iDany form without the prior permission in writiDI of BIS. This does Dot precludo the free OIl, is theeeurse of implementing the standard, of necessary details, luch AI .ymboJ. and sizes, type or Iradedeli,natioDs. Enquiriea relatinl to copyright be addressed to the Director ( Publications ). DIS.

Re,'.ioa 01 India Studard.

Indian Standards are reviewed periodically and revised. when necessary and amendment., if any, areiuued from timo to time. Users of Indian Standards should ascertain that they are in possession oftho latest amendment. or edition. Comment. on this Indian Standard may be Icnt to DIS liviD, thefollowin. reference:

Doc : No. FAD 7 (2948)

Amond No. Dati ofIII.

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