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When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1). (...) ECE/TRADE/C/WP.7/GE.11/2007/3 Page 27 OUTSIDE SHOULDER (OYSTER CUT) 4980 Outside Shoulder (Oyster Cut) is prepared from a Forequarter (item 4972) and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut (M. subscapularis) attached. (...) The rib cage consists of rib bones and intercostals muscles and all overlaying fat and muscle. To be specified: • Number of ribs required • Rib length to be specified • M. cutaneous trunci retained or removed • Diaphragm retained or removed • M. latissimus dorsi muscle removed.

The tail (caudal) vertebrae, flank muscle (rectus abdominis), cutaneous trunci, and exposed lymph glands shall be removed. (...) The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed. (...) The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed.

When a natural depression occurs in a muscle or when a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1.). (...) Style 2 The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed. (...) Style 2 Blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed.

A further computational and reporting standard to describe the temperature at which a defined pH was reached. 2. Carcase muscling description. It is recommended that the 15 step EUROP muscle classification system be adopted as the UNECE standard. (...) The use of image analysis systems for eye muscle measures (marbling, rib fat depth, eye muscle area and meat colour) is also accredited by USDA. (...) Further subdivision to individual muscle portions and position within muscle must be defined.

The portion of the brisket point is removed along the natural seam between the shoulder muscles. (c) The portion of the pectoral muscle of the brisket point remains firmly attached to the shoulder. (...) (v) M. multifidi muscle removed 34. Heel muscle 3887 (a) Heel muscle is prepared from silverside by separation from the M. gluteo biceps. The heel muscle consists of the M. gastrocnemius and the M. flexor digitorum superficialis.

Intercostals and attached muscle portions are removed. To be specified: · Denuded of all fat · Silverskin removed · Multifidus dorsis retained EYE OF SHORTLOIN 4360 The eye of shortloin is prepared from a loin and consists of the eye muscle portion (M. longissimus dorsi) located between the cutting lines of the loin and leg separation and the specified rib and is carefully removed along the natural seam. (...) The side strap muscle (psoas minor) is removed. The tenderloin shall be practically free of surface fat. (...) All sides shall be trimmed following the natural curvature of the major muscles and the scapula. The posterior side shall not expose the triceps brachii.

When a 11 ECE/TRADE/C/WP.7/2013/4 seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see Figure 1.). (...) The tail (caudal) vertebrae, flank muscle (M. rectus abdominis), M. cutaneus trunci, and exposed lymph glands shall be removed. (...) The Belly portion is removed at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end.

Refrigeration code (data field 4) Category Description 1 Chilled Internal product temperature (muscle) maintained at not less than -2.0° C or more than + 4.0° C at all times following the post-slaughter chilling process 2 Chilled, with ice added Internal product temperature (muscle) maintained at not less than -2.0° C or more than +4.0° C at all times following the post-slaughter chilling process and packed in a container with ice (frozen water, not dry ice) 3 Chilled, with dry ice (CO2) added a Internal product temperature (muscle) maintained at not less than -2.0° C or more than + 4.0° C at all times following the post-slaughter chilling process and packed in a container with dry ice (CO2) 4 Lightly frozen b Internal product temperature (muscle) maintained at not less than -12.0° C or more than -2.0° C at all times after freezing 6 Deep frozen Internal product temperature (muscle) maintained at -18° C or less at all times after freezing 7 Individually (quick) deep frozen, without ice glazing Product is individually frozen before packing and maintained at an internal temperature (muscle) -18° C or less at all times after freezing 8 Individually (quick) deep frozen, with ice glazing Product is individually frozen before packing and maintained at an internal temperature (muscle) -18° C or less at all times after freezing. (...) The product consists of a single intact muscle with embedded tendon. Code 0609 (page 35) Comment: Reference to abdominal fat is currently missing Code 0701 (page 35) Proposal to change “back quarter” to “back quarter with tail” A “back quarter with tail” is produced by cutting a back half (0401) into two approximately equal portions along the center of the backbone. (...) Codes 2407 BLOOD, UNPROCESSED (page 44) Sarcoplasm is the cytoplasm of a myocyte (muscle fiber); Blood plasma is a straw coloured liquid component of blood that normally holds the blood cells in whole blood in suspension Proposal to change “sarcoplasm” to “blood plasma” The “unprocessed blood” is produced by removing blood from the live goose during bleeding.

To be specified: • Rib number required (0 to 8 ribs) • Distance from eye muscle. • Diaphragm retained or removed. • Kidney and kidney fat retained or removed.” (...) Proposal to add the following new cut description after “INSIDE CAP OFF - 2011”: “TOPSIDE CAP OFF SIDE MUSCLES REMOVED Alternative Description: INSIDE CAP OFF SIDE MUSCLE removed Topside Cap Off is prepared from the Topside (item 2000) by the removal of the M. gracilis muscle along the natural seam. (...) CARCASES AND CUTS DESCRIPTIONS 5.4 Ovine meat cuts • Proposal to add the following new cut descriptions: after “5130 CHUMP” add: RUMP Rump is prepared from a Leg Chump On Boneless (item 5060) and is removed by a straight cut approximately 12mm from the hip joint (acetabulum) and at right angles across the primal. The cap muscle, Flank and associated fat are removed [picture and skeletal diagram supplied by the delegation of Australia – number to be determined] After “5015 SPARE RIBS” add: RACK CAP - 5086 Rack Cap is prepared from a Rack – Cap On (item 4932) by removing the cap muscle covering the eye muscle portion.

When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1.). However, when fat limitations for “Peeled, denuded, surface membrane removed3” are specified, the bridging method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles. 3.7 Porcine quality system Note: Bovine, Ovine and Caprine to be included later. (...) It shall include gluteus system of muscles and may include a portion of the biceps femoris.