Project Description

Portion of the pork rib closest to the loin, juicier than the other ribs, chilled only to refrigerate, or frozen for conservation.

FORMAT

The false pork rib is presented as received from the quartering, individually and with no 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 when cut: Characteristic light to dark pink colour, depending on whether the meat portion is closer to the bone.

Appearance: Evenly-shaped.

Texture: Bony, with meat around the bone.

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 false ribs:

  • Reception of the carcasses from the slaughter
  • Quartering of the carcasses and extraction of the meat, taking advantage of the bones (false rib)
  • Trimming
  • Chilling/freezing
  • Conservation
  • Packing and shipment

TRANSPORT OF THE PRODUCT

False pork ribs must be transported at temperatures between 0 and 7ºC or at -18ºC in the case of the frozen product.

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 false ribs be dealt with in the first seven days following extraction: the shelf life for the frozen product is 24 months.

HANDLING THE PRODUCT

The false pork rib, 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: The product should preferably not be exposed to sunlight for times longer than that for its unloading.