(9) Jelly or water pockets. This condition is caused by excess added
moisture, poor refrigeration of the meat ingredients, poor quality meat, or water
remaining in the casing at the time of stuffing.
(10) Fat pockets. This may be caused by dull knives on the grinder or silent
cutter, poor quality meat, poor refrigeration, high processing temperatures, or
overheating the meat during grinding and chopping.
Section VI. INSPECTION OF COOKED, CURED, AND/OR SMOKED PRODUCTS
This section identifies the criteria used to determine compliance with the identity
and condition requirements when inspecting cooked, cured, and/or smoked products.
The food inspection specialist will apply all of the steps learned in Section III of Lesson
3 when inspecting any meat item.
a. Sampling (not 100 percent) inspection is the norm, except in the case of small
b. Sampling will be IAW the inspection data packet.
c. Each line item is to be treated independently, that is, as though each line item
constitutes a separate lot.
6-24. IDENTITY/QUALITY INSPECTION
a. References. Use the reference that is specifically mentioned in the
contractual documents to determine identity. Either the NAMP's, The Meat Buyer's
Guide or the USDA's IMPS General Requirements, IMPS Quality Assurance Provisions
and either the IMPS for Cured, Cured & Smoked, & Fully Cooked Pork Products-Series
500, IMPS for Cured, Dried, and Smoked Beef Products-Series 600, or the IMPS
Sausage Products-Series 800. The reference not specifically identified in the inspection
data packet can be used as a guide.
b. Identity of Product. The veterinary food inspection specialist using the
inspection data packet will inspect for gross identity, quality, and quantity (net weight
and count). Identity requirements will vary with the product; use the IMPS item number
that is referenced.
c. Inspection Legend/Approved Source Status. All meat items procured in
CONUS must originate from plants where the product is inspected for wholesomeness
by the USDA. This is indicated by the USDA inspection legend. The legend will be
placed on the packaging or marked end of the packing. The inspector verifies that the
inspection legend is present (Section III of Lesson 1), and determines whether the
product is from an approved source or if it is exempt from approved source listing.