Project Description

Fresh Karubi is the piece obtained from the front dorsal part of the Iberian pig, in a fan shape, chilled only for conservation.

GENERAL COMPOSITION

Ingredients: Iberian pork “fan”.

FORMAT

Fresh Iberian pork Karubi is presented as received 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: Characteristic pale pink 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/ 25 g Absent

Identification of Listeria monocytogenes/ 25 g Absent

PROCESS GENERAL

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

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

TRANSPORT OF THE PRODUCT

Karubi must, being 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 Karubi be dealt with in the first seven days following extraction: the shelf life for the frozen product is 24 months.

HANDLING THE PRODUCT

Iberian pork Karubi, 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 Karubi should preferably not be exposed to sunlight for longer than the time taken to unload.