Disclosure to Promote the Right To Information

Whereas the Parliament of India has set out to provide a practical regime of right to
information for citizens to secure access to information under the control of public authorities,
in order to promote transparency and accountability in the working of every public authority,
and whereas the attached publication of the Bureau of Indian Standards is of particular interest
to the public, particularly disadvantaged communities and those engaged in the pursuit of
education and knowledge, the attached public safety standard is made available to promote the
timely dissemination of this information in an accurate manner to the public.
1 +, 1 +

01 ' 5

The Right to Information, The Right to Live

Step Out From the Old to the New

Mazdoor Kisan Shakti Sangathan

Jawaharlal Nehru

IS 4951 (1975): Ham, Canned [FAD 18: Slaughter House and

Meat Industry]

! $ ' +-
Satyanarayan Gangaram Pitroda

Invent a New India Using Knowledge

! > 0 B

BharthariNtiatakam

Knowledge is such a treasure which cannot be stolen

15:41951.1975

Indian Standard
SPECIFICATION FOR HAM, CANNED

(First Revision)
UDe 664'933'5

Copyright 1976

INDIAN STANDARDS INSTITUTION

_M~~ BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002

February 1976

IS ,4951-1975

Indian Standard
SPECIFICATION FOR HAM, CANNED

(First Revision)
Meat and Meat Products Sectional Committee, AFDC 18
Chairma'l

DR C. M. SINGH

Represe'llmg

Indian Veterinary Research Institute

Izatnagar

(ICAR).

Members
DR B. PANDA ( Alternate to
Dr C. M. Singh)
DB V. S. ASTHANA
SHRI K. S. BISHT ( Alternat}
SHBI D. S. CHADHA

Central Dairy Farm, Aligarh

Central Committee for Food Standards (Miniatry

of Health & Family Planning). New Delhi
CIlAIRlIUN,
T E C H N lOA L Ministry of Agriculture & Irrigation (Department
STANDARDIZATION COMMITTEE
of Food)
( FOODSTUFFS)
SECRETARY, TSC ( F) (Alternate)
DB T. CHANDRASEKHAR
Regional Bacon Factory, Gannavaram
SHRI D. B. P. CHANDRABEKRARA RAO ( Altemat )
Ministry of Agriculture & Irrigation (Department
DR A. K. CHATT.B:RJEE
of Agriculture)
SHRI K. C. DE
Metal Box Co of India Limited, Calcutta
DR S. C. CHAKBAVOBTY ( Alurnat )
DR S. DIVAKARAN
Central Leather Research Institute (CSIR).
Madras
DB K. J. SCARIA ( Alternate)
SHBI ANAND K. GOYLE
Essex Farms Private Limited, New Delhi
SHRI ASUN K. GOYLE (Alt~)
HEALTH OIl'FIOER
Corporation of Madras
VETERINARY OIl'J'ICEB (Alternate)
BRIG K. S. KUTTY
Directorate of Remount Veterinary Services, Army
Headquarters, New Delhi
MAJ A. G. BHASKAR SINGH (Alternate)
( Continued 0'1 page 2 )

4il COP.Jright 1976

INDIAN STANDARDS INSTITUTION
This publication h protected under the Indian COP.Jright Act (XIV of 1957 ) and
reproduction in whole or in part hy any means except with written permission of
the publisher shall be deemed to be an infringement of copyright under the said Act.

IS 14951-1975
( Continu,d from pag, 1)
M,mb"s
Dn R. R. MALLYA
MANAllKR
Dn M. N. MOORJANI

Repr,sentmg
Marco Limited; Bombay
RegIonal Bacon Factory. Haringha ta
Central Food Ter hnologrcal Research
(C:,IR), Mysore
Mumcrpa l Corporation of Delhi

Institute

MUNICIPAl, HEA I TH O~'FlCEn

SUPERIN'l'ENJJF:NT
( Sf.AUGM'l'ER HOUSE) ( Alternate)
SlIRI V. NAGARAJU
Central Mechanical Engineering Research Institute
( CSI R ). Durgapur
SHHIE,S.PARTHASARTHY
Di recrora te of Markpting & Inspection ( Ministry
of Agriculture & Irrrgatron ), Faridabad
SHRI S. jAYARAMAN ( Alternate)
DR R. RAMAMURTHI
Madras Verer inary College, Madras
DR M. P. ARlM1JllAM ( Alternet )
Saar S. RAMASWAMY
Acce lera ts-d Frr-ez e Drying Factory (Ministry of
Defence ), Tundla
Sum T. N. RAWAL ( Alternate)
SlIRI S. RAMAIIWAMY
Directorate General of Technical Development
(Mllllstry of Industrial Development), New
Delhi
SURI I. K. KAPOOR ( Alternate)
COL K. SEETARAM
Quartermaster Genera I's Branch, Army Headquarters, New Delhi
LTCOL D. D. Vouax (Alternate)
DB T. R. SUARMA
Defence Food Research Laboratory, Mysore
MAJ G. S, BALI ( Alternate)
SURI T. PURNANANDAM,
Director General, lSI ( Ex-officio Member)
Deputy Director ( Agri & Food)

Secrtlary
SHRI MANOHAR T. SANTWANI
Deputy Director ( Agri & Food), lSI

Meat and Meat Products Subcommittee, AFDC 18: 3

Canuener
Dn M. N. MOORJANI

Central Food Technological Research

( CSIR ), Mysore

Institute

Members
DR B. R. BALIOA ( Altemate to
Dr M. N. Moorjani )
DR A. G. AJWANI
Municipal Corpora lion of Delhi

DR V. S. ASTHANA
SaRI S. S. BASU

Central Dairy Farm, Aligarh

Accelerated Fr eeze Drying Factory (Ministry of
Defence ), Tundla

SHRI S. RAII1ABWAMY ( Alternate)

( CDntinued on page 8 )

1814951-1975
( CllfltlRu,d from pag, 2 )
Repres,nting

Members

DB L. R BORA
SHRI 0 S CHADHA

Government of Meghalaya, Shrllong'

Ceritr.. l Cornrn n tee for Food Standards ( Ministry of

Health &. F....llJly Planning ), New Delhi

Mmistrv of Agriculture & Irrrganon (Department
of Agnculture )
SaRI S. KRISHNAMUR'lHY ( Alurnate )
SaRI ANAND K. GOYIE
Essex Farms Private Limited, New Deihl
SHRI ARUN K GOYLE ( Alternate)
BRIO K S. KUTTY
Directorate of Remount Vetennary Services, Army
Headquarters, New Deihl
DR A. K. CHATTERJEE

MA3

A. G.

BHA5XAol'L SiNGH (

SHBI E S PABTHA8ARTHY

Altmlat.)

Directorate of Marketrng & Inspecnon ( Mmistry of

Agriculture & Irrrgauon ), Far idabad

SHRI S. JAYARAJIAN (Alt,rnate )

COL K. SEE'l'ARAM
Qjiartermaster General's Branch, Army Headquarters, New Deihl
LTCoT, D. D. VORRA ( Alternate)
DR K. C. SINHA
Indian Verr-rmary Research Institute (ICAR),
Izatnagar
SHRI S. S. VER)IA (Alternate)
VETERINARY OFFICER
Corporation of Madras
SaRI R. P. VIO
DIrectorate of Animal Husbandry, Government of
Punjab, Chandigarh

AMENDMENT NO.1 MARCH 2004

TO
IS 4951 : 1975 SPECIFICATION FOR HAM, CANNED
( First Revision)
( Page 4, clause 3.1.1 ) -Insert the following clause after 3.1.1:

'3.1.2 Quality of water used for processing shall conform to IS 4251. 1967.'
( Page A.footnotes ) -

Insert the following footnote at the end:

'Quahty tolerances for water for processed food industry ,

(FAD18)
Reprography Umt,

ms, New

Deihl, India

AMENDMENT NO.2 APRIL 2011

TO
IS 4951: 1975 SPECIFICATION FOR HAM, CANNED
(First Revision)
[Page 7, clause 4.2(c)] - Substitute 'Net quantity of the contents of the
can;' for 'Net mass ofthe contents of the can;'.
[Page 7, clause 4.2(d)]- Substitute 'Net quantity of the meat in the can;'
for 'Net mass of the meat in the can;'.
[Page 7, clause 4.2(h)]- Substitute the following for the existing:
'h) Any other marking required under the Standards of Weights and Measures
(Packaged Commodities) Ruies, 1977, and the Prevention of Food
Adulteration Act, 1954 and the Rules framed thereunder.'

(FAD 18)

Reprography Unit, BIS, New Delhi, India

IS I "951 1975

Indian Standard
SPECIFICATION FOR HAM, CANNED

(First Revision)
O.

FOR E W 0 R D

0.1 This Indian Standard (Flnt Revision ) was adopted by the Indian
Standards Institution on 22 December 1975, after the draft finalized by
the Meat and Meat Products Sectional Oomrmttee had been approved by
the Agricultural and Food Products Division Council.

0.2 The demand for meat products including- pork products has been
steadily increasmg in the country. In view of the vastness of the country
and spread-over of consumers 1fI distant places where fresh ham is not
available, It is imperative to meet the requirement by the supply of
canned ham. With the growth of industry, the product may also find an
avenue for export. This standard is, therefore, being prescribed to help
111 exercising quality control of canned ham.
0.3 The manufacture of canned ham involves the preparation of ham,
its curing, cleaning, cooking, filling and processing,

0.4 This standard was first published in 19GB. This revision incorporates
a number of modifications, namely (a) details of initial treatment of ham
have been specified; (b) the vacuum requirement has been modified;
(c) requirement for storage has been included; and (d) methods of test
have been referred to more up-to-date methods.

0.5 In the preparation of this standard, due consideration has been given
to the provisions of the Preverrtion of Food Adulteration Act, 1954, and
the Rules framed thereunder. However, this standard is subject to the
restrictions imposed under the Act, wherever applicable.
0.6 For the purpose of deciding whether a particular requirement of this
standard is complied with, the final value, observed or calculated,
expressing the result of a test or analysis, shall be rounded off in accordance with IS: 2-1960-. The number of significant places retained in the
rounded off value should be the same as that of the specified value in
this standard.
Rules for rounding off numerical values ( retnsed }:

IS t 4951 1975
1. SCOPE
1.1 This standard prescribes the requirements and methods of sampling
and test for canned ham and shoulder.

2. GENERAL
2.1 The selection of carcases from which hams will be selected for
canning shall conform to IS: 2476-1963"'.

3. REQUIREMENTS
3.1 Hygienic RequirelDents - The material shall be prepared and
handled under strict hygienic conditions by persons free from contagious
and infectious diseases and only in premises maintained in a thoroughly
clean and hygienic conditions and having adequate and safe water supply
(see IS:2491-1972t) and duly approved and licensed by the concerned
public health authorities. All workers shall use clean and washed white
clothings. Necessary precautions shall be taken to prevent incidental
contamination of the product from soiled equipment or from personnel
suffering from injuries.

3.1.1 All equipment coming in contact with raw materials or products

in the course of manufacture shall be kept clean. An ample supply of
steam and water hoses, brushes and other equipment necessary for proper
cleaning of machinery and equipment shall be available. The equipment may be sterilized by immersion in or swabbing with hypochlorite
or other suitable chlorine solution or by steam.
3.2 Raw Material
3.2.1 Hams for canning shall be derived and cured strictly in conformity with IS: 2476-1963"'.

3.2.2 The cured ham shall be in good condition at the time of use.
The ham shall not have been frozen after curing.
3.2.3 The ham shall have a good proportion of lean to fat and shall be
firm, have a fine texture and good colour.
3.2.4 The ham shall be boneless and shall have no excessive fat lining
and loose skin flaps.

3.2.5 The ham selected for cooking shall be an individual piece or

in blocks of gammon meat or meat from shoulder.
3.2.6 Salt - Salt used for curing shall conform to IS: 253.1970:.
Specificalion for ham.
tCode for hygienic condirions, for food processing units (first "vision ).
tSpecification for common salt, edible ( sfCond "vision ).

IS : 4951 1975
3.3 Preparation
3.3.0 During preparation, the precautions given in 3.3.1 to 3.3.10 shall
be exercised in the sequence mentioned below.
3.3.1 The ham shall be treated initially for 30 minutes at boiling point
followed by a reduction in temperature ranging from 83 to 85C.
3.3.2 The cured ham shall be shaved and cleaned to remove all
adhering foreign material and free from loosely attached meat and fat
trimmings.
3.3.3 The ham shall be immersed in clean running water for a reasonable period to drain off excess salt and wash any other extraneous
material.
3.3.4 The ham shall be taken out of water and allowed to drain off the
water from the pockets of the femur bone cavity.
3.3.5 The ham shall be tightly packed in stainless steel or cast iron
frames fully nickled on inside and lined with suitable material.

3.3.6 The ham shall be cooked in clean boiling water or steam under
pressure for a reasonable time.
3.3.7 The ham frames shall be allowed to cool and set the meat block.
3.3.8 The cooled ham shall be cleaned off the adhering lining material
and loosely attached trimmings, extra fat and skin.
3.3.9 The ham shall be cut into suitable blocks and filled into cans.

3.3.10 Gelatin, rendered fat, brine may be added, which in case of

a contract shall be agreed to between the vendor and the purchaser.
3.4 Processing - The filled cans shall be processed at such temperature
and pressure and for such length of time as will ensure thorough cooking and adequate sterilization of the finished product without burning,
scorching or overcooking.
3.5 Finished Product

3.5.1 The contents of the can on opening shall not display any excessive
disintegration. Excessive separation of muscle resulting in a fluffy
suspension shall be considered disin tegration.
3.5.2 The product shall have a pleasant flavour, characteristic taste
neither excessive salty nor sweetish. The product shall be free from any
foreign odour or flavour, such as putrid, stale, fermented, rancid, musty
and staggy pork odour.

IS : 4951 1975
3.5.3 The product shall be free from foreign material, such as dirt,
insect parts, wood, glass and metal particles.
3.5.4 The lean meat or fat shall be free from foreign colour, such as
intense dark red, green, black purple, or dark brown colour on either
in terior or outside area.
3.5.5 The material shall also conform to the requirements prescribed
in Table 1 and limits for metallic impurities and microbiological activity
given in Table 2.
TABLE 1 REQUIREMENTS FOR HAM, CANNED

51.

CHAHA('TERISTIC

RI'Ql'mRMENT

METHOD OF TEST,

No.

REF rn
r----~~.Jo..._-----~

( 1)

(2)

i)

Sodium ch lor ide , pp, cent by mass

ilJ

Nitr n e content ( as Na:"O. ),

percE-nt by rna", Afax
Nitrate contr-nr ( a, Ka%NO J ),
percent by m.ivs , Max
Vacuum at 27 2C at normal
anuosphcrrc pt essure, Mzn

iii)
iv)

(3)

I 5 to 3 5
002

o O~

IS: 59UO
(4)

IS: 1743-1973t
(5)

Part VI
Far t VII

Part VIII
Appendix B

3'33 kNJm'

l\lethous of test for meat and meat products:

(Pdrt vr )-1971 Det errmriat t on of ch lor id .. content.
(Part VIr )-197l DetermmatlOn of nitrite content.
( Part VBI )-1~174 Dererrmnanon of mu at e content.
tSpeCl!lcallOn for mutton and goat meat canned in brine (first rev!swn ).

TABLE 2 LIMITS FOR METALLIC IMPURITIES AND

MICROBIOLOGICAL ACTIVITY
Sr.

CHARAC1ERlSTIC

RJ~QUlREME"'T

No.
(I)

(2)

Arsenic, mg/kg, Mox

Lead, mR1k!t, Max
ill) Copper. Illg/kg, Mnx
IV)
"Inc, Illg/kg, Ma
v) Till, mg 'kg, Ma
VI)
Microbiologrcal acuvity
i)

MRTIJOD 01' TEST

10 ApPE'WIX IN

( Rn'
(3)
I

ill

5
15
19

14(\

IS: 1743-1973*)
(4)
B
C
D
E
F

To sausfy the
G
requirements of
the test
*SpE'cifi(ation for mutton and goat meat canned in brine (first revision).

IS,4951-1975
f. PACKING AND MARKING
4.1 Packing
4.1.1 Packing in Cans- The material shall be packed in suitable open
top sanitary calls. The cans shall be cleaned with hot water before
filling. The cans shall be either plain or internally lacquered and hermetically sealed. When lacquered, the lacquer shall 110t be fat soluble and
such that it will not be destroyed, altered or it~ components transferred
to the material during p rocessing or subsequent storage and transport.
4.1.2 Packing in Cases - The cam shall be packed in suitable cases.
The number of cans in each case shall be subject to agreement between
the purchaser and the packer.
4.2 Marking -- The labelling of the cans may be done either by printing or stencilling on the cam themselves or by .ut aching' labels printed on
paper subject to agreement between the Pul chaser and the packer, and
shall bear the following information:
a) Name of the material along with brand name, if any;
b) Name and address of the manufacturer;
c) Net mass of the contents of the can;
d) Net mass of the meat in the can;
e) Batch or code number - embossed indelibly on the can;
f) Declaration to the effect that no artificial colouring matter has
been used;
g) Licence number given by the health authorities; and
h) Other requirements according to the Packaged Commodities
(Regulation) Order, 1975.
4.2.1 Each container may also be marked with the lSI Certification
Mark.
NOTE - The use of the lSI Cer nfica non Mark is governed hy the pr ovisrons of the
Indian Standards Instrtutron (Certification Marks) Act and the Rules and Regulations made thereunder, The lSI Mark On products covered bv an Indian Standard
conveys the assurance that they have been produced to comply with the requirement!
of that standard under a well-defined syst ..m of inspection, testmg and quahty
control wluch IS devised and supervised by lSI and operated by the producer. lSI
marked products art' also continuously checked by lSI for conformity to that standard
as a further safeguard. Details "or condrnons under which a licence for the use of
the lSI Certihcauon Mark may be granted to manufacturers or processors, may be
obtained from the Indian Standards InstitutIOn.

5. SAMPLING
5.1 Sampling of canned ham shall be done according to the method
prescribed in Appendix C of IS: 4352-1967*.

6. TESTS
6.1 Tests shall be carried out as prescribed in relevant appendices specified in col 4 and 5 of Table I, and col 4 of Table 2.
*Specification for pork luncheon meat, canned.

INDIAN STANDARDS
ON
MEAT AND MEAT PRODUCTS
IS:
1723-1971 Pork ( ~rsl rtl1 lion)
1743-1973 Mutton dnd ~o"t meat canned in brine (jirJl revision)
l'jBI-1962 Animal (,mn~8
19B2-1~71 (:od" of prnct ice for ante-mortem and post-mortem Inspection of meat
a n irn .. I. (jllSI """IOn)
2475-1963 SlIl"kcd ba con
2476-1 '11,1 Ham
253fi-I qld Mutton and goat t1..sh - fresh, chilled and frozen
2537-1')',1 Ilecfand hull. lo lIe.h --- fresh, dulled and f,onm
3044--1'I7i Mu t ton .md ~l)dl m earv cur r ied and canned (filjl revuwn)
'HlhO-1 f)/)

Pork "i:luQ,agc'i, c a unr-d

](1I>119iJ5

Pork'dll,,,ge, fl r- ,h
luncheon moa I, canned
1193-1'l57
r equir ern cnts for an abattoir
46Hl'l7~, Drr-ssod c hicken t hrst rtllllon)
472'~I%R rgg p ow de r
44 r,O-1'.loB II,,, on r avhers, <ann ...,1
5'jr,B-I 'J70 Clu, kr-n evsr nee
5%0 ( Part I )-1 1)70 Methods of test for meat and meat products: Part I Determmation
1352-191> 7

1'01 k
BaSIC

of III tt og-(lf) content

'>9110 ( Pal tIl )-1')70 Methods of test for meat and meat pr oduc ts. Part II Determination of ash
S9fiO ( Part III )-1'170 Methods of t evt for mr-a t and meat products: Part III Dr-terrmn-i t ion of total fat c-rin t on t

59(,0 ( Part IV )-1970 Me thods Df Ip't for meat and meat products: P.ll t IV Derer minat ion of frr-e fat content
"9&0 ( Part V )-1'171 l\fetllOd, of test for rnea t and meat pr oducts: Part V Detenwnation
of morvt ure content
5960 ( Part VI )-I'lll Methods of test for meat and me.t pI orlucts: Par t VI DetPI mrnation 01 chl"r"le con u-nt
59(,0 t Part Vll )-1'174 Methods of t est for meat and meal products: Part VII Doterrrun.u ion of m tr rt e c onrcn t

5960 (Part VIII )-I'J74 ]\f.-thads of test far meat and meal pro.luc.tv; Part VIII Deterrmn.i uon of nitrate r on tr-n t
G557-IQn Albu mcn Ilakr-s, non-eelihle qualily
IlS'>fl-I'J72 (:ode of {'r.Ictice fUI cold st"r,,,;;c of shell eggs
6b2B-1972 ~lJdp r arls for use III .rb.rttoirs
(,b~'l-l '172
Cod.. of pr tt tic e for a n tc-rn or te m 'lnd post-mortem mspect ion of poultry
67!l2-ICl72 11"f( gamb. cis
6'J:'O-1971 P'R hook,
7019 197:{ Codp [or handhng , pr oressmg , quality evaluation ,1I1d storag e of poultry
7WJ3-197'3 It"Ic I pqulrcments for a stall tor sa lo of rnr-a t 01 small a mmal s
INDIAN STANDARDS INSTITUTION
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