Project Description

Iberian shoulder loin is the piece of meat from the upper part of the loin (from the head of the loin alongside the shoulder) that has been chilled only for conservation.

FORMAT

Fresh Iberian pork shoulder loin 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 when cut: 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 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 Sulphite Reducer Clostridia (ufc/g) £ 3 x 10

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

Staphylococcus aureus count 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 shoulder loin:

  • Reception of the carcasses from the slaughter
  • Quartering of the carcasses and extraction of the meat pieces
  • Trimming of the pieces obtained and delimitation of the shoulder loin
  • Chilling/freezing
  • Conservation
  • Packing and shipment

TRANSPORT OF THE PRODUCT

Iberian shoulder 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 shoulder 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 shoulder 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 shoulder loin should preferably not be exposed to sunlight for longer than the time taken to unload.