BIS Standards for the Meat Industry

BIS STANDARDS FOR THE MEAT INDUSTRY

  • Quality control departments frequently utilise the reliable methods and techniques for establishing the standards.
  • A standard can be referred as carefully drawn specification with respect to a food product.
  • The specifications give comprehensive instructions to ensure correct and reliable process control.
  • The compliance of specifications increases the confidence of top executives in the production and marketing of perishable food items.

Bureau of indian standards (BIS)

  • Established in 1947 as Indian Standard Institution (ISI) as a joint venture of Government of India and Industry took up the responsibility of preparing and promoting the general adoption of standards in the country.
  • The erstwhile ISI constituted the Meat and Meat products Sectional Committee, AFDC 18 under the Agricultural and Food Products Division Council in 1958 to prepare Indian Standards for meat industry.
  • This committee represents the scientists, technologists, manufacturers, government agencies and consumers.
  • The standards are prepared keeping in mind the needs of industry protecting the interests of both producers and consumers and are reviewed periodically.
  • A list of relevant standards is given below:

Various BIS standards in respect of meat and meat products published

Sl No.

IS No.

Title

Reaffirmed Date

Amendment.

1

IS 1723:1973

Pork (first revision)

11 2000

1

2

IS 1743:1973

Mutton and goat meat canned in brine (first revision)

11 2000

3

3

IS 1981:1978

Animal casings (first revision)

11 2000

2

4

IS 1982:1971

Code of practice for ante-mortem and post-mortem inspection of meat animals (first revsion)

11 2000

1

5

IS 2475:1979

Smoked bacon (first revision)

11 2000

2

6

IS 2476:1963

Ham

11 2000

1

7

IS 2536:1995

Mutton and goat meat(chevon)-fresh, chilled and frozen (first revision)

11 2000

1

8

IS 2537:1995

Beef and buffalo meat-fresh, chilled and frozen (first revision)

11 2000

1

9

IS 3044:1973

Mutton and goat meat, curried and canned (first revision)

11 2000

2

10

IS 3060:1979

Pork sausages, canned (first revision)

11 2000

2

11

IS 3061:2001

Pork sausages, fresh (first revision)

11 2000

1

12

IS 3100(Part 1):1996
/ ISO 3100-1:1991

Meat and meat products - Method of Sampling

01 2001

13

IS 4352:1967

Pork luncheon meat, canned

11 2000

14

IS 4393:1979

Basic requirements for an abattoir (first revision)

03 2005

15

IS 4674:1975

Dressed chicken (first revision)

11 2000

1

16

IS 4723:1978

Egg powder (first revision)

11 2000

1

17

IS 4950:1968

Bacon rashers, canned

11 2000

2

18

IS 4951:1975

Ham, canned (first revision)

11 2000

1

19

IS 5558:1970

Chichen essence

11 2000

1

20

IS 5960(Part 1):1996
/ ISO 937:1978

Methods of test for meat and meat products: Part 1 Determination of nitrogen content (first revision)

01 2001

21

IS 5960(Part 2):2000
/ ISO 936:1998

Methods of test for meat and meat products: Part 2 Determination of total ash (first revision)

22

IS 5960(Part 3):1970

Methods of test for meat and meat products: Part 3 Determination of total fat content

03 2005

23

IS 5960(Part 4):1997
/ ISO 1444:1996

Meat and meat products - Method of test : Part 4 Determination of free fat content (first revision)

09 2003

24

IS 5960(Part 5):2001
/ ISO 1442:1997

Meat and meat products - method of test: Part 5 Determination of moisture content [reference method (first revision)]

25

IS 5960(Part 6/Sec 1):1997
/ ISO 1841-1:1996

Meat and meat products - Method of test Part 6 Determination of chloride content Section 1 Volhard method (first revision)

09 2003

26

IS 5960(Part 6/Sec 2):1997
/ ISO 1841-2:1996

Meat and meat products - Method of Test Part 6 Determination of Chloride content Section 2 Potentiometric method (first revision)

09 2003

27

IS 5960(Part 7):1996

Methods of test for meat and meat products : Part 7 Determination of nitrite content (first revision)

01 2001

28

IS 5960(Part 8):1996
/ ISO 3091:1975

Methods of test for meat and meat products: Part 8 Determination of nitrate content (first revision)

01 2001

29

IS 5960(Part 9):1988
/ ISO 2294:1974

Method of test for meat and meat products: Part 9 Determination of total phosphors content

11 2000

30

IS 5960(Part 10):2001
/ ISO 2917:1999

Meat and meat products - Methods of test: Part 10 Measurements of pH (Reference method) (first revision)

11 2000

31

IS 5960(Part 11):1988
/ ISO 4133:1979

Method of test for meat and meat products : Part 11 Determination of glucone-delta-lactone content

11 2000

32

IS 5960(Part 12):2001
/ ISO 4134:1999

Meat and meat products - Methods of test: Part 12 Determination of L-(+)-glutamic acid content (Reference method) (first revision)

33

IS 5960(Part 13):1988
/ ISO 5553:1980

Methods of test for meat and meat products : Part 13 Determination of polyphosphates

11 2000

34

IS 5960(Part 14):1988
/ ISO 5554:1978

Methods of test for meat and meat products : Part 14 Determination of starch content

11 2000

35

IS 5960(Part 15):2000
/ ISO 3496:1994

Meat and meat products - Methods of test: Part 15 Determination of L(-)-hydroxyproline content (first revision)

36

IS 5960(Part 16):2004
/ ISO 13730:1996

Meat and meat products - Method of test : Part 16 Determination of total phosphorus content - Spectrophotometric method

37

IS 5960(Part 17):2004
/ ISO 13965:1998

Meat and meat products - Method of test : Part 17 Determination of starch and glucose content - Enzymatic method

38

IS 6557:1972

Albumen flakes, non-edible quality

11 2000

1

39

IS 6558:1972

Code of practice for cold storage of shell eggs

11 2000

40

IS 6559:1972

Code of practice for ante-mortem and post-mortem inspection for poultry

11 2000

1

41

IS 6628:1972

Slide rails for use in abattoirs

03 2005

42

IS 6782:1972

Hog gambrels

03 2005

43

IS 6950:1973

Pig hooks

03 2005

44

IS 7049:1973

Code for handling, processing, quality evaluation and storage of poultry

11 2000

2

45

IS 7053:1996

Basic requirements for a stall for sale of meat of small and large animals (first revision)

01 2001

46

IS 7891:1975

Inedible offal trolleys

03 2005

47

IS 7909:1993

Slaughter house equipment - Electrical stunning tongs for pigs (first revision)

03 2005

48

IS 8539(Part 1):1977

Terminology of meat products and meat animals: Part 1 Poultry

11 2000

1

49

IS 8895:1978

Guidelines for handling, storage and transport of slaughter house by-products

11 2000

50

IS 9800:1993

Day-old chicks (Layer/broilers) - Basic requirements (first revision)

03 2005

51

IS 9810:1981

Method for evaluation of quality of fresh chicken eggs

11 2000

1

52

IS 10382:1982

Edible egg albumen-powder

11 2000

53

IS 10697:1983

Chicken, canned in brine

11 2000

2

54

IS 11533:1985

Sheep dressing hook

03 2005

55

IS 11631:1985

Gambrel for sheep and goats

03 2005

56

IS 11746:1986

Luncheon beef, canned

11 2000

1

57

IS 11747:1986

Corned beef, canned

11 2000

1

58

IS 11748:1986

Meat extract, food grade

11 2000

1

59

IS 11771:1986

Soup stock medium (beef)

11 2000

1

60

IS 12189:1987

Sheep spreader

11 2000

61

IS 12190:1987

Sheep bleeding shackle

11 2000

62

IS 12486:1988

Meat inspection table

11 2000

63

IS 12487:1988

Offal handling table for small animals

11 2000

64

IS 12541:1988

Chicken curry, canned

11 2000

1

65

IS 12542:1988

Canned ham, minced

11 2000

1

66

IS 12543:1988

Canned egg curry

11 2000

1

67

IS 12561:1988

Pickled quail eggs

11 2000

1

68

IS 13165:1991

Mutton biryani, canned

11 2000

1

69

IS 13400:1992

Chicken sausages

09 2003

1

70

IS 13401:1992

Determination of Thiobarbituric acid value in meat

09 2003

71

IS 14843:2000
/ ISO 13720:1995

Meat and meat products - Enumeration of Pseudomonas Sp.

72

IS 14844:2000
/ ISO 13721:1995

Meat and meat products - Enumeration of lactic acid bacteria - Colony count technique at 30oC

73

IS 14920:2001
/ ISO 13681:1995

Meat and meat products - Enumeration of yeasts and moulds - Colony count technique

74

IS 15463:2004
/ ISO 6391:1997

Meat and meat products - Enumeration of Escherichia coli - Colony count technique at 44ºC using membranes

75

IS 15478(Part 2):2004
/ ISO 3100-2:1988

Meat and meat products - Sampling and preparation of test samples: Part 2 Preparation of test samples for micro examination

  • These BIS specifications are voluntary but an adherence to these guidelines definitely improves the quality of processed products.
  • However, Meat Food Products Order, which exclusively deals with quality control of processed meat products, is mandatory.
  • Microbiological standards help to improve plant sanitation, ensure safety of the products and prevent losses due to microbial spoilage.
  • Establishment of microbiological specifications is a very expensive and cumbersome task.
  • Lot of database is required in practical conditions at different locations, with a very good degree of reproducibility.
  • Microbiological specifications for meat processing plants as suggested by Marks and Spencer, UK, are presented in the following table.
Last modified: Thursday, 12 April 2012, 5:52 AM