Section IV. REFERENCES
1-16. STANDARD REFERENCES
There are two standard references that are used when inspecting red meats for
identity. Use the reference identified in the inspection data packet (IDP), the other
reference can be helpful and used as a guide to assist in determining gross identity.
a. Institutional Meat Purchase Specifications. Institutional Meat Purchase
Specifications (IMPS) was developed and is maintained by the USDA's Agricultural
Marketing Service (AMS). The IMPS item number series corresponds to a specific
animal and a particular cut from that animal. The requirements for the product, fat
limitations, portion cut weight and thickness, and bone exclusion are listed and the
method by which it was derived from the carcass. Purchaser Specified Options (PSO)
are options and modifications to an IMPS item number that allow the purchaser to for
example add ingredients, have an item cut a certain way, or maximum surface fat
restrictions. This document or a modified version is normally used at commissaries. To
access this document from the World Wide Web:
they are as follows:
(1)
General Requirements
(2)
Quality Assurance Provisions
(3)
Series 100Fresh Beef
(4)
Series 200Fresh Lamb and Mutton
(5)
Series 300Fresh Veal and Calf
(6)
Series 400Fresh Pork
(7)
Series 500Cured, Cured & Smoked, & Fully Cooked Pork Products
(8)
Series 600Cured, Dried, and Smoked Beef Products
(9)
Series 700Edible By-Products
(10) Series 800Sausage Products
b. The Meat Buyer's Guide. The Meat Buyer's Guide, published by the North
American Meat Processors Association (NAMP) is based upon the United States
Department of Agriculture's (USDA) Institutional Meat Purchase Specifications (IMPS).
This reference contains a glossary of terms, trim/quality information, product name with
MD0710
1-17