PORTION-CUT WEIGHT & THICKNESS TOLERANCES
Less than 6.0 oz. (170 g)
Over 6.0 oz. (170 g)
+/- 0.25 oz. (7 g)
+/- 0.50 oz. (14 g)
Less than 1.0 inch (25 mm)
More than 1.0 inch (25 mm)
+/- 0.1875 inch (5 mm)
+/- 0.25 inch (6 mm)
*In all instances whether by weight or thickness the portions or slices may not vary in
thickness from one end of the piece to the other by more than 0.1875 inch (5 mm) at the
smaller size or 0.25 inch (6 mm) at the larger size.
Except for the exclusion of certain items, the purchaser has a choice as to whether the product
may be ordered to include natural juices, water or Isolated Soy Protein. The excluded items will
be marked with an asterisk (*) in the Series 500 Table of Contents.
If the purchaser fails to identiy the Style of product desired when a choice is appropriate, the
default is Style B, "IMPS Name," with Natural Juices.
TO BE SPECIFIED BY THE PURCHASER
Purchasers are provided with a number of different options which they may select the product best
suited to their needs. Some of these options are technical, and others are a matter of choice. In
some cases where the purchasers fail to make a choice, a default is specified. In other cases, the
seller may exercise its own option. When options exist, buyers and sellers should reach an agreement
between temselces with respect to the specifications, ordering data, and material requirements of the
products expected to be purchased.
If not selected, product will be delivered Fresh.
protein fat free procedures
Applied when appropriate. See Definition of Terms.
These refer to the character of the cuts used, and include references to
meatiness, leanness, fat thicknesses, texture, color, absence of bruises
and broken bones and skeletal condition.
netting and tying
The terms are considered to be interchangeable and unless specifically requested
otherwise by the purchaser the product will be netted.
If artificial casings are used, the materials shall be adequate to prevent tears,
holes and splits, as well as to maintain a vacuum if applicable, and strong enough
to contain the product.
cutting and trimming requirements
These requirements spell out in some detail the procedures that are to be used to cut
and trim the items described in this IMPS Series. Unless otherwise described,
cutting shall be made in a straight line perpendicular to the outer surface.
Trimming procedures vary depending on the item involved. The maximum average fat
thickness is described to be 0.25 inch (6 mm) with a maximum fat thickness at any
one point to be 0.5 inch (13 mm). The Practically Free (75 percent lean exposed)
definition allows a maximum of 0.25 inch (6 mm) fat. Requirements stated in the
item descriptions take precedence.
drained weight requirements
Unless a purchaser would specify differently, canned items and non-smoked cooked items
in plastic cooking bags, in addition to meeting PFF percentages, must also meet the
following drained weight requirements:
- Pullman Cans: Drained weight not less than 97 percent of the marked net weight
- Pear Shaped Cans: Not less than 95 percent as above.
- Plastic Cooking Bags: Not less than 99 percent as above.
soy protein products
Describes the PFF requirements for Styles E and F and other procedures applicable
when soy protein is used.
child nutrition program (cn)
Describes the procedures and labeling requirements applicable to CN products.
May contain no added substances and the finished weight of the product may not exceed its raw,
uncured weight after curing and smoking. There are no Protein Fat Free (PFF) requirements.
May have up to 15 percent shank meat. This is 3 percent more shank meat than normal in a whole
Means the product is dry cured and smoked.
Meat soaked or injected with a brine solution to extend shelf life and/or to impart the flavors
of the curing agents.
Cured without soaking or by injection.
FAT FREE PERCENT LABEL DECLARATIONS
A product may state that it is a certain percent fat free, such as "95 percent fat free,"
provided the declaration also states the exact amount of fat the product contains; as in this
example, it contains 5 percent fat. The statement only relates to the fat content not the total
amount of lean in the product, since the product may also contain water and seasonings.
To be considered fully cooked, the product generally must have reached a minimum internal
temperature of 148°F and show product characteristics typical of a cooked product: partial
bone separation, color, texture, flavor, etc.
“HAM”, “HAM WITH NATURAL JUICES,”, “HAM WATER ADDED”, “HAM AND WATER PRODUCT”
These product labels in the order listed above indicate how much water remains in the ham
after its final processing. A "HAM" only label means no water, or only a minimal naturally
occurring amount of water remaining.
A fully cooked, boneless product which must have been cooked in water. May be processed either
in a can or a casing.
Not to be confused with CHOPPED HAM. Though the product is similar, it may contain up to a
maximum of 37 percent shank meat, which is 25 percent more than normally present in a ham.
HAM, CHUNKED AND FORMED, or HAM, GROUND AND FORMED
Product that has been processed by mechanical means so that its cut surface appearance is
substantially different from that expected to be seen in the usual ham product.
Honey shall be used in sufficient amounts to flavor and/or affect the appearance of the
PFF (PROTEIN FAT FREE)
Because added water dilutes the natural protein content of the product, FSIS requires minimum
PFF percentages for hams and other cured pork products processed with the addition of added
ingredients and differing amounts of water, except bacon. The product with the least water
has the highest PFF percentage requirement.
Refers to a meat product packed into a long container, usually either rectangular or square
shaped on its ends.
SKINNED VS. SKINLESS
Skinned means that a specified amount or specified area of skin shall be removed. Skinless
means that all the skin has been removed.
The process by which meat cuts have been exposed to the dry smoke of hardwoods, or which have
had externally applied liquid smoke flavor transmitted to the product by heat transfer, or
which have had liquid smoke injected into the product along with a brine solution. If injected,
the item must be labeled "Smoke Flavor Added."
The method of mechanically slicing a ham while leaving the ham attached to the bone.
More than a slight color variation between two or more different muscles within a single sliced