(11) Text Institutional Meat Purchase Specifications Item Number 411-Pork Loin.
Bladeless. The loin is as described in Item No. 410 except the blade bone, associated
cartilage, and overlying lean and fat shall be removed. On the shoulder end, the
longissimus dorsi shall be equal to or larger than the combined areas of the splenius
and semispinalis capitis.
(12) Institutional Meat Purchase Specifications Item Number 413-Pork Loin,
Boneless. This item is prepared from item number 410. All skin, bones, cartilages, the
tenderloin, and lean and fat overlying the blade bone shall be removed. The ham end
of the loin shall be exposed by a straight cut which shows no evidence of the
quadriceps femoris or the longissimus dorsi. The sirloin may be removed immediately
anterior to the hipbone pocket. In such cases, both the longissimus dorsi and gluteus
medius shall be exposed on the "leg" end. On the shoulder end, the longissimus dorsi
shall be equal to or larger than the combined areas of the splenius and semispinalis
capitis. The belly shall be removed by a cut from a point ventral to but not more than
2.0 inches (51 mm) from the longissimus dorsi at the shoulder end to a point on the ham
end, no more than 1.0 inch (25 mm), ventral to the longissimus dorsi and/or gluteus
medius (a slight dorsal curvature is acceptable). Surface fat shall not exceed 1/4 inch (6
mm) in depth, except in the hip pocket.
(13) Institutional Meat Purchase Specifications Item Number 413A-Pork Loin,
Roast, Boneless. The loin is as described in item number 413 except that the boneless loin
shall be cut into two pieces of approximately equal length. The pieces shall be
positioned with the boned surfaces together. The halves shall be trimmed so that
neither half extends more than 1/2 inch (13 mm) past its opposing half. The boneless
loin shall be netted or tied.
(14) Institutional Meat Purchase Specifications Item Number 413B-Pork Loin,
Boneless, Special. This item is as described in item number 413A, except that the belly
shall be removed immediately ventral to the longissimus dorsi and/or gluteus medius.
The iliocostalis and the obliquus insternus abdominis muscles shall be removed.
Powdered wheat gluten or other binding agents may be used. Binding agents and their
application shall be in accordance with FSIS Regulations. The purchaser may specify
the use of other binding agents. When binding agents other than wheat gluten are
used, the product name shall be changed accordingly. Binding agents shall be used to
bind the boned surface of each half of the loin together. (In lieu of string tying, it is
permissible to enclose roasts in stretchable netting.)
(l5) Institutional Meat Purchase Specifications Item Number 4l3B-Pork Loin,
End Chops, Boneless. These boneless chops are prepared from the blade and sirloin
portions of any IMPS boneless loin.