Definition of standards for anatomical specifications of French

Definition of standards for anatomical specifications of French

FAIM IV: Fourth Annual Conference on Body and Carcass Evaluation, Meat Quality, Software and Traceability, 22-23 September 2015, Edinburgh, Scotland
Definition of standards for anatomical
specifications of French cuts of pork meat
A. VAUTIER1, A. NICTOU2, T. LHOMMEAU1, M. MONZIOLS1 and G. DAUMAS1
1
Ifip-Institut du porc, La Motte au Vicomte, BP35104, 35651 Le Rheu, France
FranceAgriMer, 12 rue Henri Rol-Tanguy,TSA 20002, 93555 Montreuil cedex
antoine.vautier@ifip.asso.fr
2
Avec échine
Sans échine
Introduction and objectives
t1*&%AVANT"7&$$06&//&
Sans pied
Avec pied
10.700
The proportion of carcasses cut into the French pork
slaughterhouses is now very important and is still increasing.
To assess the cuts flows it is needed to have standards of
pork cuts. This would avoid any confusion when describing
all the specific meat cuts that could be recorded in the French
market.
Moreover, these standards could be helpful to re-normalize a
French industrial cutting for grading and marketing carcasses
based on the quality of the cuts.
Avec os
Avec palette
t(03(&SANS
$06&//&
Avec jarret
Avec palette
t+"33&5"7&$1*&%
10.402
10.100
t."*(3&%&(03(&
11.501
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"7&$1*&%
Sans jarret
A
Sans jarret
11.502
t(03(&
Avec gorge
11.500
Sans gorge
Avec gorge
Sans gorge
S
Avec gorge
Avec gorge
Sans gorge
t2UARTAVANT
t2UARTAVANT
Sans gorge
BRUT
10.000
Avec coti
Sans coti
t&1"6-&
#365&
t&1"6-&#365&
"7&$#"5&"6
10.102
Sans coti
Avec coti
t$OTI3"4&
10.603
t$OTI4&.*7*"/%&
10.103
Avec coti
Avec coti
t&1"6-&
Sans coti
t&1"6-&
SANS+"33&5
10.104
10.115
10.602
Avec coti
Sans coti
Avec coti
t)"$)"(&
BRUT
SANS+"33&5
t "$)"(&
t)
BRUT
SANS+"33&5
SANS$05*
t)"$)"(&
SANS+"33&5
10.207
t$OTI7*"/%&
10.001
Sans coti
t)"$)"(&
SANS$05*
SANS+"33&5
10.211
10.210
10.208
10.600
Avec bateau
Avec bateau
Sans bateau
Parée ronde
Materials and methods
Avec bateau
Parée ronde
(A/S cartilage)
Non parée
Parée ronde
t&1"6-&
$061&30/%&
SANS#"5&"6
t&1"6-&
$061&30/%&
"7&$#"5&"6
10.112
t&1"6-&30/%&›+"33&5
10.110
Découennée
partiellement
diagrams were logically constructed from raw
primary cuts to deboned, defatted and trimmed cuts
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t)"$)"(&
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SANS #"5&"6
10.212
$06
SAN
SAN
Coupe
½ jarret
Parage à
2 doigts
t&1"6-&
$061&30/%&
1"3"(&%0*(54
t&1"6-&
$061&30/%&
›+"33&5
SANS#"5&"6
10.114
10.107
10.108
Non parée
10.116
Coupe
½ jarret
4 diagrams, corresponding to the four main cuts
Sans bateau
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BRUT
Pa SANS+"33&5
SANS#"5&"6
10.209
t&1"
t&1"6-&
$061&30/%&
"7&$#"5&"6
SANS+"33&5
10.106
Based on a large french survey (16 slaughterhouses)
Sans bateauSans bateau
Coupe
½ jarret
Parage à
2 doigts
t%&.*+"33&5
10.403
t)"$)"(&
›+"33&5
SANS$05*
t&1"6-&
$061&30/%&
SANS#"5&"6
1"3"(&%0*(54
10.205
10.113
t&1"6-&$061&.06426&5"*3&#"4&+"33&5)
10.109
Diagrams can be used as a tool to identify a
specific meat cut with an identification number
and its dedicated data sheet.
269 data sheets with anatomical description and
standardized pictures
Avec couenne
Découenné
Découenné
Avec couenne
Avec couenne
Découenné
Découenné
Avec couenne
Découenné
Décou
Découenné
Avec couenne
t$OTI7*"/%&
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10.120
10.601
Désossée
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11.101
Désossée
Désossée
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%
t&1"6-&%
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"7&$+"33&5
11.102
Désossée
t&1"6-&
%²4044²&
"7&$+"33&5
"7&$#"5&"6
11.104
%²4044²&
"7&$#"5&"6
11.103
ref. 10.104 - Shoulder without jowl
Désossée
Désossée
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#365&
t&1"6-&
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SANS#"5&"6
%²4044²&
"7&$$05*
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11.111
11.107
11.108
Désossée
Désossée
Déso
Désossée
Non
désossée
Désossée
Non
désossée
Désossée
t&1"6-&%
t&1"6-&%
SANS+"33&5
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11.113
11.112
DÉSOSSÉ
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SANS #"5&"6
Dégraissée
Dégraissée
Dégraissée
Dégraissée
Dégraissée
Dégra
Dégraissée
t&1"6-&%
"7&$+"33&5
SANS#"5&"6
t&1"6-&%
"7&$+"33&5
SANS#"5&"6
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"7&$#"5&"6
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"$)"(&%
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SANS
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10.118
11.109
Dénervée
Dénervée
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"7&$+"33&5
"7&$#"5&"6
t&1"6-&%
"7&$+"33&5
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11.110
11.114
10.119
%²4044²&
11.301
%²4044²&
11.300
10.302
Dégraissée
t1"-&55&%
10.301
11.302
11.204
10.120
Dénervée/parée
Dégraissée
tP"-&55&%
Dénervé
t&1"6-&%SANS+"33&5"7&$#"5&"6
Légende
t&1"6-&%SANS
A/S= avec ou sans
Figure 1: Cutting diagram for shoulder
11.115
Epluchage individuel
des piècées
Dépiécé
t&1"6-&%
SANS+"33&5
"7&$#"5&"6
t&1"6-&%
SANS+"33&5
"7&$#"5&"6
11.117
Shoulder with
breast flap
ref.: 10.106
10.300
11.203
t&1"6-&%
"7&$+"33&5
"7&$#"5&"6
11.106
skin removed
%²4044²&
"7&$+"33&5
SANS#"5&"6
Dégraissée
riblet removed
ref. 10.106 - Shoulder with breast flap
Désossée
t&1"6-&%
t&1"6-&%
"7&$+"33&5
"7&$#"5&"6
11.105
Dép
t&1"6
SANS
SANS
11.116
Short description: Bone-in shoulder, with skin, withshank, with blade, with
breast flap, without foot, without jowl, without riblet. (the presence/absence of
the cartilage has to be mentionned).
Other given name: round cut shoulder
ref. 10.120 - Shoulder without skin
FrenchPorkCuts.com
ref.: 123
Desciption of the cutting: obtained from the soulder without jowl (10.104)
by removing the riblet (10.603) with a cut practiced between the group of the
pectoralis profondus ascendens + pectoralis transversius, and the group of
serratus ventralis + scanlenus dorsalis + scalenus ventralis + intercostales
externis. The skin and the subcutaneous fat is removed following the natural
curve of the dorsal part of the Scapulum.
Bone description
• Bones from arm and forearm: scapulum, humerus, radius, ulna
Muscle description
Less than
30%
30%
50%
70%
100%
• Same as the shoulder without jowl (10.104)
• Except the removal of some muscles from the thorax: rectus thoracis, sternothyroideus, sternohyoideus, sternocephalicus, omohyoideus, transversus
thoracis, intercostales externis, serratus ventralis, scalenus ventralis, scalenus dorsalis, cutaneus trunci, obliquus externus abdominis,
• Except the reduction of the proportion of some muscles from the thorax:
pectoralis descendens, pectoralis transversus,
UNECE standard
ref.: 4044
deboned
ref. 11.104 - Shoulder deboned without skin
defatted
ref. 11.105 - Shoulder deboned defatted without skin
connective tissue removed
ref. 11.106 - Shoulder deboned defatted trimmed without skin
1 0 . 1 20
Découenné
t&1"6-&%
Meat cut
number
Medial
view
Medio-caudal
view
Caudal
view
Latero-caudal
view
Major piece number
Meat cut subgroup
1 = shoulder
2 = loin
Bone status
3 = ham
0 = bone-in
4 = belly
1 = deboned
1 = full shoulder
2 = blade
3 = shoulder lower half
Conclusions
The aim of this work was to develop new standards to describe the exhaustive list of pork cuts that could be found in the French market. With a total of 269 data
sheets including anatomical specifications and standardized pictures, that are logically linked together in four diagrams, these standards can be used as a tool to
described with any doubt most of the pork cuts.