Project Description

Fresh feather loin is a piece of meat extracted from the quartering of the front portion of the loin of Iberian pork which is only chilled for conservation.

FORMAT

Fresh Iberian feather loin pork is presented as taken from the quartering, free of tendons and tissue not from the particular anatomical area.

Packed according to demand: small amounts of product are marketed in bags-sacks or plastic containers, large amounts on pallets and in shrunken film. Packing materials are apt for use with food.

ORGANOLEPTIC FEATURES

Colour and appearance on cutting: pale pink characteristic colour. Homogeneous when cut.

Appearance: even and homogeneous with fat streaking.

Texture: Fibrous. The fat layer is easily depressed under pressure from the thumb.

MICROBIOLOGICAL FEATURES

 SATISFACTORY

Total aerobic germ count (ufc/g) £ 1 x 105

Sulphite Reducer Clostridia (ufc/g) £ 3 x 10

Escherichia coli count (ufc/g) £ 5 x 10

Staphylococcus aureus count (ufc/g) £ 5 x 10

Identification of Salmonella Absent / 25g

Identification of Listeria monocytogenes Absent / 25g

GENERAL PROCESS

The following are the stages in the process to obtain fresh Iberian feather loin:

  • Reception of carcasses from the slaughter
  • Quartering of the carcasses and extraction of the meat pieces (feather loin)
  • Trimming
  • Chilling/freezing
  • Conservation
  • Packing and shipment

TRANSPORT OF THE PRODUCT

Iberian feather loin must, as fresh meat, be transported at temperatures between 0 and 7ºC. , The temperature for transport of the frozen product is -18ºC.

SHELF-LIFE MARGIN

As fresh meat which has been subject to no treatment whatsoever, the shelf life or commercial life depends on the conditions of its conservation, where maintaining the cold chain at all times plays a fundamental role. It is recommended that fresh Iberian pork feather loin be dealt with in the first seven days following its extraction: the shelf life for the frozen product is 24 months.

HANDLING THE PRODUCT

Fresh Iberian pork feather loin, being a fresh product, requires preparation prior to consumption.

Temperature: Keep at low temperature and store refrigerated until use.

Hygiene: Good handling and hygiene practice in the handling of food for human consumption must be followed and applied at all times.

Light: Fresh Iberian pork feather loin should preferably not be exposed to sunlight for longer than the time taken to unload.