PART 6 - APPENDIX YOUR GUIDE TO THE AUSTRALIAN COMMON CODE

Transcription

1 62 register of cuts & Items: APPENDIX 1 PART 6 - APPENDIX YOUR GUIDE TO THE AUSTRALIAN COMMON CODE THIS CODE HAS BEEN DEVELOPED IN CO-OPERATION BETWEEN, AMIC, MICA, CMIC, AND AUS-MEAT TO BE USED ON PRODUCT TRADED WITH USA, CANADA & JAPAN (Japan will accept common code ciphers for Beef & Veal products only). Your Guide to the Australian Common Code The Common Code has a number of advantages, the main advantage being that it reduces the level of inspection required to verify that the carton labelling matches the Veterinary Health Certificate with respect to the following: 1. Primary category or species (e.g Boneless Beef, Bone In lamb etc) 2. Country of Origin 3. Packing Establishment number 4. Net Weights 5. Address of packers headquarters 6. Shipping marks 7. Refrigeration instructions (Keep Frozen, Keep Refrigerated) Subject to the results of the Automated Import Information System (AIIS) computer random sampling procedures, the same consignment may or may not be required to undergo a further product exam whereby a physical examination of the carton contents is required. If during the routine inspection the inspector notes any special claims made on the carton label as to its contents then the inspector is required under USDA regulations to verify these claims, hence a product exam becomes mandatory e.g. If the carton label reads STEER INSIDES then the inspector is required to verify that the product inside the carton is actually Steer Beef Insides. Hence cartons need to be opened and an anatomical examination of the product is required to verify that the product is in fact Steer Insides. If the claim STEER INSIDES is replaced by the Common Code Cipher *S-INS* then the inspector is not required to verify that the contents are Steer Insides. Skip Lot: if the AIIS does not assign a type of re-inspection, the import inspector shall randomly select 1 shipping container from one of the pallets, combos etc that was previously selected for approving shipping container labels, and then randomly choose 1 unit (immediate container) from the selected shipping container for label verification AIIS Assignments: When the AIIS assigns a type of re inspection, the import inspector shall

2 63 REGISTER OF CUTS & ITEMS: APPENDIX 1 randomly select 3 units (immediate containers) from the assigned samples for label verification. If less than three units are assigned, the import inspector shall limit the review to the number of assigned samples. (extract from the MICA Handbook 2001) This appendix is designed to provide a ready reference for Australian exporters and their customers, to explain the ciphers which form the Common Code used to describe meat traded between them. AUS-MEAT has the responsibility for overseeing the correct application of the ciphers by exporters, and in line with its function of providing assistance to the industry welcomes any enquiries that you may have. The Australian Common Code is made up of three groups of ciphers but usually only two of the groups are used to form the code applied to describe the product. It is essential to use the first cipher on all occasions but the nature of the product will determine whether the second or third group is used to complete the code. Examples of how the Australian Common Code is used are: FIRST CIPHER Beef and Veal Basic Categories: *V* = Veal *A* = Beef *B* = Bull The basic category of Beef *A* may be alternatively indicated by the following ciphers where carcases have met the required criteria: *Y* = Yearling Beef *YS* = Yearling Steer *YG* = Young Beef *YGS* = Young Steer *YP* = Young Prime Beef *YPS* = Young Prime Steer *PR* = Prime Beef *PRS* = Prime Steer *SS* = Steer *S* = Ox (Steer and/or females up to 7 permanent incisors erupted) *C* = Cow (Boneless Cow Beef may include any or all of the optional categories)

3 64 register of cuts & Items: APPENDIX 1 NEW CUT DESCRIPTIONS The basic category of Bull *B* may be alternatively indicated by the following ciphers where carcases have met the required criteria: *YE* = Yearling Entire *YGE* = Young Entire *BYG* = Young Bull Sheep Basic Categories: *L* = Lamb *M* = Mutton *R* = Ram The basic categories of Lamb *L* and Mutton *M* may be alternatively indicated by the following ciphers where the carcases have met the required criteria: Lamb *YL* = Young Lamb Mutton *H* = Hogget or Yearling Mutton *E* = Ewe *W* = WetherTo indicate quarter, etc. from which meat is derived. NOTE: The second cipher must always be separated from the first cipher mark by a dash (-). SECOND CIPHER To Indicate quarter from which the meat is derived NOTE: The second cipher must always be sepated from the first cipher mark by a dash (-) Beef and Veal F = Forequarter, or forequarter less any or all of the following cuts: - rib eye roll (cube roll), chuck tender and shin/shank and from which no more than one of the following additional cuts are removed: clod, chuck, neck. Brisket may or may not be removed. NOTE: any hindquarter primal or damaged hindquarter primal or portion of damaged hindquarter primal, or hindquarter trimmings can be additionally included. H = Hindquarter, or hindquarter less any or all of the following cuts: tenderloin, flank steak and shank, and from which no more than three of the following additional cuts are removed: topside, silverside, thick flank, rump, striploin. NOTE: any forequarter primal or damaged forequarter primal or portion of damaged forequarter primal, or forequarter trimmings can be additionally included.

4 65 REGISTER OF CUTS & ITEMS: APPENDIX 1 MX = Consists of a minimum of 2 major primals (to be calculated from each side boned, or the equivalent of each side boned) from the combination of the following primals: Clod, Chuck, Neck, Thick flank, Silverside, Topside, Rump, Striploin. NOTE: Thin flanks or thin flank meat, when included in boneless beef bulk manufacturing packs, may be packed at the exporter s discretion in cartons which contain meat of either forequarter or hindquarter origin. This means that they may be added to either F or H packs, according to the packer s choice. FH = Derived from any mixture of forequarter (F) and hindquarter (H). TRMG = Trimmings. CHUM = Derived from a Chuck (item 2260) less the Chuck roll. NOTE: The cipher TRMG is to be used if the product consists of meat derived from less of the quarter than is provided for under cipher marks H, F or MX. TRU = Trunk, from veal up to 40 kg HSCW less any or all of the tenderloin, backstrap, shin and neck. Sheepmeats CS = Bone-In Carcases (The word Pieces or the symbol PC must be shown where the carcase is cut into more than 2 pieces). FC = Full carcase, or full carcase less any or all of the following cuts: tenderloin, backstrap shin and neck. FCM = (Carcase Meat) Full carcase as described above, less any or all of the breast and flap and 1 in every 2 Shoulder Oyster Cut and 1 in every 2 legs (chump on or chump off). TRU = Trunk or trunk less any or all of the following cuts: tenderloin, backstrap, shin and neck. TRUM = (Trunk Meat) Trunk described above, less any or all of breast and flap and 1 in every 2 Shoulder Oyster Cut. NOTE: Trunk means the carcase less legs. The legs may be removed as either Chump-on or Chump-off. HM = Hindquarter Meat - Hindquarters less any or all of tenderloins and 1 in every 2 legs chump on or chump off. F = Forequarter - Forequarter less any or all of shank and neck. FM = Forequarter Meat - Forequarter as defined above less any or all of 1 in every 2 Shoulder Oyster Cut. TRMG = Meat that cannot be packed under any of the above ciphers.

5 66 register of cuts & Items: APPENDIX 1 NEW CUT DESCRIPTIONS To indicate specific cuts or items. NOTE: Third group ciphers must always be separated from the previous cipher mark by a dash (-). NOTE: When a third group cipher is used, no second group cipher mark is necessary. Private codes shall not be included within the cipher groups. Examples: Beef and Veal THIRD CIPHER *S-RMP* Den *V - LON* 9 rib (or private code) The veal ciphers LEG, LON and SHD each represent cuts which have various trim options available. The appropriate cipher is to be used to indicate the basic cut description, and any trim option when elected to be used is to be shown as a private code or acceptable abbreviation outside the asterisks. Lamb, Mutton and Ram The sheepmeat ciphers BK, BST, FLP, HSLU, LEG, RCK, SAD, SHD, SLN and TDR each represent cuts which have various trim options available. The appropriate cipher is to be used to indicate the basic cut description, and any trim option when elected to be used is to be shown as a private code or acceptable abbreviation outside the asterisks. e.g. Lamb legs with the chump (sirloin) on and shank off, would be shown as: *L - LEG* C/On, S/Off (or private code). e.g. Mutton tenderloin with the butt removed would be shown as: *M - TDR* B/Off Example of Label- Principal Display Panel

6 67 REGISTER OF CUTS & ITEMS: APPENDIX 1 FOOD SERVICE DESCRIPTIONS Many companies have diversified their operation in order to keep up with the growth in the food service sector. A number of alternative cuts are now prepared as consumers demand for such products grow. There is no register for these cuts or items but the following descriptions and suffix codes can be used along with the H.A.M. number and cut / item name e.g. - BEEF SHORTLOIN STEAKS Z, VEAL RUMP MEDALLIONS 3735 Z, LAMB TENDERLOIN PORTIONS 5080 P. Product Type Description Code Butterfly To slice a steak in half leaving attached on one side Z Chop Non portioned part of a primal cut usually containing a bone Z Corned (Cured) A curing process used to enhance flavour, colour and shelf life. The corning process involves pumping or injecting meat with corning ingredients. Recipes for corning ingredients include salt and nitrite, plus combinations of sugar, phosphates, erythorbate and other components to enhance physical and sensory properties. Club Steak Steak from the rib end portion of the Short Loin Z Communited Reducing meat particle size by grinding or mincing X Diced Manual or mechanically sizing of meat into dices Y Fillet(s) A solid piece of meat, most commonly used for retail ready meat applications e.g Fillet of Steak Ground Fine textured meat passed through a mincer X Jerky Style of dried strips of meat for chewing Marinate A culinary term for a tenderising mixture used on a product under various processes such as soaking, tumbling, massaging, injecting in order to enhance taste, tenderness, or other sensory attributes. May also act as a flavour enhancer, colour enhancer or to prevent drying out. Static marinades are low ph based solutions or dispersions in which meat is submerged for a period of time. Vacuum marinades are typically used in injection and/or vacuum tumbler marinators. Medallion Small portions of thin slices of meat Z Noisettes Non portioned part of a primal (more common in lamb) Z Portion Primal or item prepared to a uniform weight or size P Schnitzel Thin sliced steaks usually crumbed Z Season A culinary term to add salt, pepper or other seasonings to enhance the flavour of the food Steak Non portioned part of a primal cut Z Tournedos Same as medallion Z

7 68 register of cuts & Items: APPENDIX 1 NEW CUT DESCRIPTIONS Product Type Description Code Value Added Meat Means a process such as marinading, flavouring, salting or inclusion of additives / ingredients by means such as massaging, tumbling or injection in order to enhance taste, tenderness or other sensory attributes such as colour or juiciness. The process generally does not change the form, appearance or texture of the product. V

8 6.2 - NEW CUT / ITEM APPLICATION FORMS REGISTER OF CUTS & ITEMS: 69 APPENDIX 2 New cut/ item application forms are shown on the following pages

9 70 register of cuts & Items: APPENDIX 3 NEW CUT DESCRIPTIONS LIMITED: FAX: (07)

10 REGISTER OF CUTS & ITEMS: 71 APPENDIX 3 LIMITED: FAX: (07)

11 72 register of cuts & Items: APPENDIX 3 NEW CUT DESCRIPTIONS LIMITED: FAX: (07)

12 REGISTER OF CUTS & ITEMS: 73 APPENDIX 3 LIMITED: FAX: (07)

13 74 register of cuts & Items: APPENDIX 3 NEW CUT DESCRIPTIONS LIMITED: FAX: (07)

14 75 REGISTER OF CUTS & ITEMS: APPENDIX 4: GLOSSARY GLOSSARY Abdominal Tunic - the heavy sheet of connective tissue between the flank muscles (tunic flava) Ageing in relation to chilled meat or edible offal, means the process whereby tissues are subject to breakdown due to all or in part the action of naturally occurring enzymes without adversely affecting the safety or soundness of the meat or offal; Alimentary Tract The tube that extends from the mouth to the anus and is responsible for the passage of food through the body and its digestion and absorption (also referred to as the Gastrointestinal Tract); Best-Before Date, in relation to a package of food, means the date which signifies the end of the period during which the intact package of food, if stored in accordance with any stated storage conditions, will remain fully marketable and will retain any specific qualities for which express or implied claims have been made. (definition taken from Food Standards Code FSANZ) 'Butt' The Butt portion of a Tenderloin. 'Cap' The overlying muscle portion of various primal cuts. When referring to Topside or Inside means M.gracilis but can include M.pectineus and M.sartorius. Carcase means the whole body of a slaughtered animal: before dressing; after bleeding and during dressing; or after dressing Carcase part means any potentially edible tissue or structure removed from a carcase; 'Castrate' A carcase from an animal with both testes removed when alive. 'Cork' When referring to Rump means M.gluteus accessorius and M.gluteus profundis. 'Denuded' Complete removal of all surface fat from a primal cut. The silverskin, seam fat and other internal pockets of fat will be retained unless removal has been specified. 'Diced' When meat is diced it is identified in the trade description by use of the suffix Y.e.g. Diced mutton trunk = *M - TRU* /Y 'Fillet(s)' a solid piece of meat, most commonly used for retail ready meat applications e,g Fillet of Steak

15 76 register of cuts & Items: APPENDIX 4: GLOSSARY NEW CUT DESCRIPTIONS 'Entire' Uncastrated male animal. Ovine with one or both testicles in the scrotum or abdominal cavity at the time of slaughter. 'Erupted' When teeth break through the gum surface. This usually applies to permanent incisors. 'Edible Offal' glandular organs of the thoracic and abdominal cavities heart portions of the alimentary tract lungs spleen portions of the urogenital system thymus brain muscular tissue of the head, where they are separated from the head without prior chilling as part of the dressing procedure tissues of the diaphragm, where these are separated from the carcase without prior chilling as part of the dressing procedure tail feet or tendons, where they are separated from the carcase without prior chilling as part of the dressing procedure 'External Fat' Single or multiple layers of fat found directly under the skin and over-lying the muscle, can be used to measure the fat thickness covering a primal. Can include both subcutaneous fat and intermuscular fat, depending on which region of the carcase the fat is located. 'Gr Site' Ovine tissue measurement site 110mm from the mid-line over the 12th rib. Green Offal' Edible offal that is a portion of the alimentary tract distal to the pharynx. 'Hot Standard Carcase Weight (HSCW)' The hot weight of the dressed carcase trimmed to the standard carcase definition that is detailed in the AUS-MEAT Language and taken within 2 hours after slaughter. This weight is prior to chilling and does not have any adjustment for shrinkage (Cold Weight). (refer National Accreditation Standards for HSCW and OTH requirements) 'Layer Packed' A carton containing two or more layers of meat with each layer separated by an approved material. 'Lumbosacral means the junction of the lumbar vertebrae & sacrum. Lumbo refers to the lumbar vertebrae (bones in the lower part of the spinal column), sacral refers to the sacrum (part of the spine that joins the lumbar spine and the pelvis). 'Manufacturing Meat' Product that is prepared for grinding/manufacturing purposes. Manufacturing Meat is generally prepared in bulk packs, subject to Chemical Lean determination and most commonly used for Ground Beef production. 'Meat' Signifies less than the specified cut. Meat Product means a product containing meat that has been processed beyond boning, slicing or trimming (but does not apply to any meat or offal that has been further processed only by wrapping, packing, refrigeration, ageing or the simple addition of surface spices, or any combination of these). Generally contains in excess of 5% by mass of meat or edible offal;

16 77 REGISTER OF CUTS & ITEMS: APPENDIX 4: GLOSSARY Mechanically separated meat means meat that is- suitable for human consumption substantially free of bone particles recovered from boning room bones or from certain bony structures recovered at dressing; and produced by the use of a mechanical system that involves the controlled application of compressive force; Miscellaneous variety item means an edible co-product (Carcase part) handled in a hygienic manner and packed to edible standard. The classification of a variety item will generally apply to any item that is not classified as an Edible Offal, Non Viscera Offal or Green Offal. 'Mince' When a specific primal boneless cut is minced it is identified in the trade description by use of the suffix X.e.g. Yearling beef topside mince = *Y - Tos* /X 'Multi Wrapped' Two or more primal cuts packed in a single bag or covering. Non viscera offal means edible offal comprising all or part of the tongue cheeks muscular coat of oesophagus feet or tendons tail tissues of the diaphragm 'Ossification' Cartilage changing to bone and showing evidence of vascularisation, related to spinous processes, e.g. presence of blood flecks. 'Partial Ossification' Where the majority of the spinous processes of the thoracic vertebrae do not show evidence of complete ossification. 'P2 Site' Porcine fat and skin measurement site 59mm from the midline of the carcase immediately caudal to, the last rib on either side of the carcase. 'P8 Site' Is defined as the point of intersection of a line drawn from the centre of where the ligament forming the channel rim joins the pin bone, parallel with the sawn chine, and a line centred in the crest of the third sacral vertebrae drawn at 90 o to the sawn chine. 'Permanent Incisors' Adult teeth replacing milk or baby teeth that are: at the front of the gum longer and a different shape from milk teeth Pharmaceutical material means part of any animal or meat product to which a disposition has been applied enabling it to be recovered for pharmaceutical material; and inedible material for pharmaceutical use. 'Primal Cuts' Bovine and bubaline: Any recognisable muscle or muscle group and associated tissues derived from, but not including: carcase side quarter pistola hindquarter

17 78 register of cuts & Items: APPENDIX 4: GLOSSARY NEW CUT DESCRIPTIONS 'Ovine, caprine and porcine' Any recognisable muscle or muscle group and associated tissues derive from, but not including: carcase side 'Secondary Sexual Characteristics (SSC)' Indications that a male animal has reached sexual maturity. Bovine the advanced development of muscles in the neck and shoulder region giving the carcase a bull-like' conformation a prominent erector muscle and well developed penis stub well developed inguinal canal, which may show attached spermatic vessels a well developed scrotum with relatively scarce scrotal fat evident the exposed area of the M. gracilis muscle is triangular, well developed with notable dark muscle colour Ovine: thickened pizzle prominent erector muscle prominent bulbo-urethral glands Caprine: thickening of pizzle neck and shoulders heavily muscled hind legs heavily muscled and coarse thickening of musculature of the neck presence of bulbo-urethral glands in the pelvic channel Porcine: tusks thickness of the skin scutum or shield on the forequarter pronounced protractor muscle strong sexual odour

18 79 REGISTER OF CUTS & ITEMS: APPENDIX 4: GLOSSARY 'Special Trim' When a specific primal cut is specially trimmed or prepared, the H.A.M. number is identified in Export documentation by use of the suffix W. The words Special Trim can be used with prior AUS-MEAT approval. 'Subcutaneous Fat' Is fat deposited under the skin. It is also called surface fat or selvedge fat. In some parts of the carcase, subcutaneous fat may lie over ntermuscular fat. Can be used to measure the fat thickness covering a primal. 'Tray Packed' One or more portions of meat packed in an open container and covered with a film. Urogenital system includes the sex organs and the urinary system when classifying Edible Offal. These anatomical structures are grouped together because of their proximity to each other and the use of common pathways, like the male urethra. Use-By Date in relation to a package of food, means the date which signifies the end of the estimated period if stored in accordance with any stated storage conditions, after which the intact package of food should not be consumed because of health and safety reasons. (definition taken from Food Standards Code FSANZ) 'Vacuum Packed' One or more portions of meat packed and sealed (by clip or heat sealing) in a vacuum bag which has been subject to removal of residual oxygen. The bag must be a type that has low permeability (oxygen transmission rate), and must not be damaged or prepared in such a manner that would allow oxygen transmission. This applies to the following types of packaging - IW/VAC, MW/VAC, TP/VAC, LP/VAC, VAC. 'Veal Colour' An unmistakable pinkish hue. Further defined by use of AUS-MEAT veal colour reference standards. 'Youthful Characteristics' Related to veal carcases they are: distinct separation of the sacral vertebrae slight signs of ossification of the cartilaginous tips of the spinous processes of the sacral vertebrae no ossification of the cartilaginous tips of the spinous processes of the lumbar and thoracic vertebrae slight tendency to flatness and some redness of the ribs