Table 23.2. Example of raw material specifi cations. Courtesy National Meats NZ Ltd., Taupo, New
Zealand. A manufacturer of restructured whole boneless lamb shoulder roll
1. SPECIFICATION DETAILS: Description: Boneless Lamb Shoulder 90VL; Grade: YL - PM grade carcass;
State: Chilled
2. RAW MATERIAL SPECIFICATIONS: Carcass grade YL - PX (9.0 – 16.0kg, cold weight). Carcasses must
be electrically stimulated within 30 minutes of slaughter, then hung on a cooling fl oor at 6 – 10 ° C for
8 hours before chilling. Marino lamb will not be accepted. Halal certifi cation may be requested.
3. PREPARATION: The shoulder is removed from the rack. The boning is done by the shank, foreleg and
blade bones being fl ensed from the rib cage by fi rst marking down either side of the feather bones at the
neck end and fl ensing from the brisket across the ribs to the spine. The shank, foreleg and blade bones are
then removed by tunnel boning or slash boning methods. Ensure the shank (including meat) is removed at
elbow joint. Remove internal fat and trim excessive outer fat. The prescapular gland and associated fat must
be removed. When removing the gland and fat, the knife cut should be continued to remove the adjoining
intermuscular fat at the same time. Surface fat must not exceed 5mm thickness. The neck end should be
lightly trimmed. All bone pieces, excess fat, paddywack, sinew, blood stains, abscesses, loose pieces, faecal,
ingesta, hide, wool fi bers and other fi ne matter must be removed. Product must achieve 90% visual lean
content.
Physical Properties:
Property Target Maximum Minimum Units % Within Limits
Chemical Lean 90 95 85 CL 100%4. PACKAGING DETAILS: Bulk packed into lined cartons / bulk bins or vacuum packed (to maximise
shelf - life).
5. DATE REQUIREMENTS: Slaughter Date; Production Date; Use By Date; Min. Shelf Life at Sale:
3 days (chilled).
6. LABEL DETAILS: Minimum requirements — Product description and code; Country of origin; Packers
name and address; ME/PH number; Dates of slaughter, production and use by; Traceability bar code; Net
weight (Kg); Storage instructions; Visual lean- QUALITY ASSURANCE:
Product Defect Tolerance:
Issue Defect Tolerance
Foreign Material Any material other than the natural ingredient e.g. glass, wood, plastic,
hair etc.
Nil
Trimming All bone pieces, excess fat, paddywack, sinew, blood stains, abscesses,
loose pieces, faecal, ingesta, hide, wool fi bers and other fi ne matter
must be removed.NilMicrobiological standards (log10CFU/g):
Microorganism Target n C m * M *
APC (35 ° C) < 3.63 5 2 4.20 4.92
E.coli < 0.11 5 2 0.70 1.65
Salmonella Absent 5 0 Absent Absent
* Based on 80 th and 95 th percentiles, respectively, for bulk products, NZFSA National Microbiological
Database: National Profi le, All data February 1997 to end of April 2006.
Metal detection
Ferrous Non-ferrous Stainless Steel
≤5.0 mm ≤6.0 mm ≤6.35 mm- STORAGE & HANDLING:
Storage Temperature: Chilled, ≤4°C (range −1 to 4°C; Delivery Temperature: ≤7°C clean refrigerated
vehicle
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