The road to success - Livsmedelsverket...The road to success GEHA processing material standards A brand of Processing material Classifi cation Standards S I Sow and pig Coarse fi lling

The road to successGEHA processing material standards

A brand of

Processing material Classifi cation Standards

S I Sow and pigCoarse fi lling material, free from fat and visible tendons, for scalded sausages (such as ham sausage) and raw fermented sausages of outstanding quality.

S IISow and pigCoarse fi lling and/or basic material for cold cuts andscalded sausage varieties.Lean, tendon-free meat trimmings.Max. visible fat content: 5 %.

S IIISow and pig Material for fi ne basic emulsion. Lean cutter meat with a certain amount of tendons. Max. visible fat content: max 10 %.

S IV Sow and pigCoarse fi lling material. Lean belly trimmings, breast tip, shoulder and chump trimmings. Max. visible fat content: max 25 %.

S V Sow and pigCoarse fi lling material. Firm pork belly. Max. visible fat content: max 60 %.

Sow and pig

S VISow and pigCoarse fi lling material for cooked sausages and/orbasic material for scalded sausage emulsion. Cheek without rind and glands.

S VII Sow and pig For fi ne emulsion and/or coarse fi lling. Neck fat and thin, non-lardy backfat.

S VIIISow and pigFor coarse fi lling and/or basic emulsion. Firm backfat.

S IXSow and pig For fi ne emulsion. Fat trimmings with little rind anda very small portion of lean meat.

S X Sow and pigBasic material for spreadable raw fermented sausage and liver sausage varieties. Medium-fat dewlap without rind and glands.

Sow and pig

r IOx and bullCoarse fi lling and basic material for beef specialities andscraped meat. Selected meat cuts from chump and shank withoutvisible fat and tendons.

r IIOx and bullBasic material for scalded and raw fermented sausage varieties.Lean meat trimmings, with tendons coarsely removed. Max. visible fat content: 5 %.

r IIIOx, cow and bullFor fi ne emulsion for scalded and raw fermented sausage varieties.Lean meat trimmings, with tendons coarsely removed.Max. visible fat content: 10 %.

r IVOx, cow and bullFine emulsion material for plain scalded and raw fermented sausage varieties.Fatty, tendinous material, head meat and bone scrapings.Max. visible fat content: 15 %.

r VOx, cow and bullBasic material for spreadable and sliceable raw fermented sausage varieties and for scalded beef sausage.Tendon-free meat trimmings with a high fat content.Min. visible fat content: 30 %.

Ox, cow and bull

Analytical values* of GEHA processing material standards at a glance

Type of material Water %

Fat

%

Meatprotein (FE)

%

Connective tissue protein (BE)

(relative value)%

Meat protein (FE) is compo-sed of: meat protein free from connective tissue pro-tein (BEFFE) and connective tissue protein (BE), i.e.:FE = BEFFE + BE% % %

Sow and pigclass S I

S IIS IIIS IVS VS VIS VIIS VIIIS IXS XS XIS XIISII/III

201919148

10525

105

1519

58

1615153050855030353510

201919148

10525

105

1519

=============

+++++++++++++

19,017,516

11,96,87,02,50,32,57,03,29,7

17,1

1,01,53,02,11,23,02,51,72,53,01,85,31,9

757369553240178

2540205573

7572696450707573

58

123060507890705075308

Ox, cow, bullclass R I

R IIR IIIR IVR VR II/IIIKUH IKUH II

========

++++++++

19,517,015,613,511,217,019,516,5

1,53,03,44,53,83,01,55,5

48

1218351045

2120191815202122

2120191815202122

715182525157

25

calfclass KA I

KA IIKA IIIKA IV

48

1524

====

++++

20191816

20191816

18,616,114,412,0

1,42,93,64,0

7152025

76736760

www.gewuerzmueller.com

* The analytical values are mean values referred to the GEHA material classification standards as described.

** Percentage rates of connective tissue protein (BE) refer to the meat protein (FE), (relative value).

GEwürzmüllEr GmbH Siemensstraße 170825 Korntal-MünchingenGermanyPhone: +49 71 50/20 [email protected]

Information on GEHA Standardisation SystemSuccessful sausage manufacture will, in the long run, only be possible if the demands of customers, statutory require-ments and operational factors are all duly recognized and taken into account. As meat may be subject to wide vari-ations in quality, it is essential that in formulating recipes, certain criteria of standardisation should be employed. The GEHA system for the classification of meat quality, wich has met with worldwide approval over the last 15 years, meets all the requirements. To allow for advances in meat tech-nology, a revised form of the GEHA system was published in 1992 in the Trade Manual for Material and Operational Management, entitled „Zerlegen - Standadisieren - Kalku-lieren“ (Dissection - Classification - Calculation) and repub-lished. The Manual was edited by Deutscher Fleischer-Ver-band (German Butchers Association) in conjunction with GEWÜRZMÜLLER, Stuttgart, and BIZERBA, Balingen.

The GEHA system, as conceived, makes special allowance for:

1. Classification/grading in accordance with technological utility, i.e. identifying those products for which each mat- erial is best suited and differentiating between its use as coarse ingredient or incorporation in an emulsion.2. Ensuring that the classification is done in such a way as to imply a certain standardisation of some value-deter- mining components of the meat, e.g. meat protein free from connective tissue protein (BEFFE), connective tissue protein, fat and water.

3. The use of modern techniques such as mincer separators or degrisslers. Even when employing such advanced tech- nology, presorting of the material to be processed is recommended.

From a users´point of view, the advantages of the prac-tice-oriented classification of meat materials as per the GEHA system, may be summarized as follows:

• Improvedprocesscontrol• Increasedassuranceofcomplyingwithstatutory requirements.• Applicationofeconomicalandefficientproduction methods.• Improvedutilisationofrawmaterials.• Greateraccuracyofcalculations.

• Preciseandtime-savinginstructionstostaff.• Improvedproductionplanning.• Enhancedqualityassuranceandqualitymanagement.

All recipes contained in GEWÜRZMÜLLER´s recipe collec-tion of formulas are based on the GEHA system for the practice-oriented classification of meat materials, thus ensuring that due account is taken of all the advantages described.

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