(15) Cuts shall be free of dislocated or enlarged joints or other malformations
of the skeletal structure.
c. Identity of Product. Identify the wholesale market cut and then compare the
cut to the requirements in the inspection data packet for identity, quality, and quantity
(net weight and count). The IMPS item number refers to the method by which the pork
is cut, the following item descriptions are excerpts from the IMPS and are not complete.
(Refer to figure 5-2 as needed).
(1) Institutional Meat Purchase Specifications Item Number 400-Pork
Carcass. The carcass shall be dressed "packer style"; that is, without the head and
kidneys and practically free of internal fat. There shall not be any objectionable scores
on the outside of the carcass and, unless otherwise specified, the carcass shall be skin-
on. Mutilated feet must be removed at the hock or upper knee joint. Carcasses with a
"stuck" shoulder are unacceptable. The membranous portion of the diaphragm must be
removed close to the lean, although the lean portion and the membrane surrounding the
lean portion may remain if firmly attached to the carcass. The jowl may remain intact
with each carcass side, except that minor trimming is acceptable for removal of bloody
portions and ragged edges. The carcasses shall be split into reasonably uniform sides
by cutting lengthwise through the backbone so that the major muscles of the loin and
shoulder are not scored and such that the spinal cord groove is evident on at least 75
percent of both sides of the backbone.
(2) Institutional Meat Purchase Specifications Item Number 401-Pork Leg
(Fresh Ham). The leg is separated from the side by a straight cut approximately
perpendicular to a line parallel to the shank bones. The cut passes through a point that
is not less than 1 1/2 inches (38 mm) and not more than 3 1/2 inches (89 mm) from the
anterior edge of the aitch bone. The foot shall be removed at or slightly above the hock
joint. The tail, vertebrae, flank muscle (rectus abdominis), cutaneous trunci, prefemoral
lymph gland, and any other exposed lymph glands shall be removed. The skin and
collar fat over the semimembranosus (cushion) shall be smooth and well rounded such
that the innermost curvature of the skin is trimmed back at least half the distance from
the stifle joint to the posterior edge of the aitch bone. The skin overlying the medial side
(inside) of the quadriceps femoris shall be removed and fat overlying the quadriceps
femoris and pelvic area shall be removed close to the lean. The fat thickness beneath
the leg face measured at the skin edge and directly under the bone shall not exceed
that indicated in the following schedule:
Weight Range of Ham In Pounds
Maximum Fat Thickness
14-17 (6.4--7.7 kg)
A.
1 1/4 in (32 mm)
17-20 (7.7--9.1 kg)
B.
1 1/2 in (38 mm)
20-26 (9.1--11.8 kg)
C.
1 3/4 in (44 mm)
D.
26 (11.8 kg) and up
2.0 in (51 mm)
MD0710
5-10