CXS 211-1999（2019）

SCOPE

This Standard applies to the animal fats described in Section 2 presented in a state for human consumption.

标准文本

 DESCRIPTION

2.1 Lard

Pure rendered lard is the fat rendered from fresh, clean, sound fatty tissues from swine (Sus scrofa) in goodhealth, at the time of slaughter, and fit for human consumption. The tissues do not include bones, detachedskin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings,and the like, and are reasonably free from muscle tissues and blood.

Lard subject to processing may contain refined lard, lard stearin and hydrogenated lard, or be subject toprocesses of modification provided that it is clearly labelled.

2.2 Rendered pork fat

Rendered pork fat is the fat rendered from the tissues and bones of swine (Sus scrofa) in good health, at thetime of slaughter, and fit for human consumption. It may contain fat from bones (properly cleaned), fromdetached skin, from head skin, from ears, from tails and from other issues fit for human consumption.

Rendered pork fat subject to processing may also contain refined lard, refined rendered pork fat,hydrogenated lard, hydrogenated rendered pork fat, lard stearin and rendered pork fat stearin provided that itis clearly labelled.

2.3 Premier jus (oleo stock) is the product obtained by rendering at low heat the fresh fat (killing fat) of heart,caul, kidney and mesentery collected at the time of slaughter of bovine animals in good health at the time ofslaughter and fit for human consumption, as well as cutting fats.

2.4 Edible tallow

Edible tallow (dripping) is the product obtained by rendering the clean, sound, fatty tissues (includingtrimming and cutting fats), attendant muscles and bones of bovine animals and/or sheep (Ovis aries) in goodhealth at the time of slaughter and fit for human consumption.

Edible tallow subject to processing may contain refined edible tallow, provided that it is clearly labelled.