इंटरनेट मानक

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.

“जान1 का अ+धकार, जी1 का अ+धकार” “प0रा1 को छोड न' 5 तरफ”

Mazdoor Kisan Shakti Sangathan Jawaharlal Nehru
“The Right to Information, The Right to Live” “Step Out From the Old to the New”

IS 2476 (1963): Ham [FAD 18: Slaughter House and Meat

Industry]

“!ान $ एक न' भारत का +नम-ण”

Satyanarayan Gangaram Pitroda
“Invent a New India Using Knowledge”

“!ान एक ऐसा खजाना > जो कभी च0राया नहB जा सकता ह”

है”
ह
Bhartṛhari—Nītiśatakam
“Knowledge is such a treasure which cannot be stolen”
 IS l 2476 to 1963
Reaffirmed 2009

Indian Standard
SPECIFICATION FOR
HAM
(Fitst Reprint MARCH 1983)

UDC 664'92: 637'525'1

~ Copyright 1963

I N"'D I A N S l' AND A R D SIN S 11 T U T JON

MANAK BHAV.4N. 9 BAHADUR. SHAH ZAFAR MARG
, NBW DELHI 110002

Gr2 October 1963

 IS : 1476 • 1963

1ndian Standard
SPECIFICATION FOR
HAM
Meat and Meat Products Sectional Committee, AFDC 18
Chairman Representing
SH.I H. S. BAWA AgrICulture & Ammal Husbandry Department,
Government of OflBBIIo
MembeTl
LT·CoL A. C. AOOABWALA In personal capacity (4, /angpura Extension, New
Deihl)
AGRICULTURAL MARKETING Directorate of Marketmg & Inspect.ron (Milllstry
ADVISER TO THE GOVEBNMENT of Food & Agriculture ), Nagpur
OJ'INDIA
SHRI R. A. BUOTE (Alternate)
SHBI P. N. BHAoBGAVA Central Committee for Food Standards (Ministry
of Health)
DB. P. BHATTACHARYA Mmlstry of Food & Agriculture
COL R. K. COMMISSARIAT QuartermBBter General's Branch, Army Head-
quarters
COL A. G. }t'ERNANDEI ( Alternate)
SHBI R. N GOYLE Essex Farms Private Lt d., New Delhi
HEALTH OFFICER Madras MUnicipal Corporation
HEALTH OFFICFR l\!unll'lpal COl porntron of Deihl
COL M. N. KUNZRU MlIlllltry of Food & Agrwulturo (Department of
Food)
DR. P. K. KYIIAL (Alternate)
DR. N. L. LAUIRY Central Food 'I'eehnologrcel Research In"tltute
( CBIR I, M) sore
MR. G. S. LITTLBJOUN The M/'tal Box Company of India Ltd., Calcutta
MB. M. MABTIN Internanonal Food Packers Prrvate Ltd.,
Calcutta.
Ru BAnADuR M. S. OBEROI Aeaociated Hotels of India Ltd, Delhi
DR. H. A. B. PARPIA Krsaan Products Ltd, Bangalore
DR. VI('TOR PERIYAN Bom111J.Y l\IulIICIl'a\ Corporatron
SnBI S. RAMASWAMY Department of Tochrucal Development, l\Illllstry
of Economic & Defence Co-ordmatoon
SHBI D. L. BARNEY The State Trading Corporutron of India Ltd,
Now Delhi
SIIRI R. K. BALDIR( Alternau~~
BRIG R. K. SETHI Drroctorate of Remounts and Vetorrnary Servrces,
Army Hcadquurter S
BHBI D. S. SINGH Indian Council of Agrrcultural Rosearch, New
Deihl

( Continued on page 2 )

INDIAN STANDARDS INSTITUTION

MANAK BHAVAN, 9 BAHADUR SHAH ZAFAR MARG
NEW DELHI 110002
IS : 2..76 • 1963
( Contmu~d from pOI~ 1 )
Memb<!rs Repr~sentjng

DB. Y.K.SUBRAHMANYAM Directorate GenerBI of Health Services (Ministry

of Health)
SHBI B. P. VEBMA Central Dairy Farm, Aligarh
DR. D. V. KABMARKAB, Director, lSI ( Ex-officio Memb~r )
Deputy Director ( Agri &: Food )
Secretory
SHRI P. D. RAwATE
Extra Assistant Director (Agri &; Food ), lSI

Piggery Products Subcommittee, AFDC 18; 2

Convener
SHal R. N. GOYLE Essex Farms Private Ltd., New Delhi
Members
COL A. G. I<'ERNANDES Quartermaster General's Branch, Army Head-
quarters
DR. N. L. LAIllRY Central Food Technological Research Institute
( CSIR l. Mysore
SHRI K. S. SURI Ministry of Food &; Agriculture
SHBI U. P. VElll\lA Central Dairy Farm, Aligarh

2
 AMENDMENT NO. 1 MARCH 2004
TO
IS 2476: 1963 SPECIFICATION FOR HAM
( Page 4, clause 4.2 ) - Insert the following clause after 4.2:
'4.2.1 Quality of water used for processing shall conform to IS 4251: 1967*.'
( Page 4,footnotes ) - Insert the following footnote at the end:
'*Quahly tolerances for waler for processed food Industry'

(FAD18)
=----:--::-:----:::-:c--:-:--=--:::--:--:' -
Deprography Umt, BIS. New Dellu, India
 AMENDMENT NO.2 APRIL 2011
TO
IS 2476 : 1963 SPECIFICATION FOR HAM
[Page 6, clause 5.2(e)] - Substitute 'Minimum net quantity and gross
quantity, and' Jar 'Minimum net weight and gross weight, and'.

[Page 6, clause 5.2(t)] - Insert the following at the end:

'g) Any other marking required under the Standards oj Weights and Measures
(Packaged Commodities) Rules, 1977, and the Prevention oj Food
Adulteration Act, 1954 and the Rules framed thereunder.'

(FAD 18)
Reprography Unit, SIS, New Delhi, India
 IS : 2476 • 1963

I ndian Standard
SPECIFICATION FOR
HAM
O. FOREWORD
0.1 This Indian Standard was adopted by the Indian Standards Insti-
tution on 6 August 1963, after the draft finalized by the Meat and Meat
Products Sectional Committee had been approved by the Agr icultur a l
and Food Products Division Council.
0.2 The formulation of Indian Standards for various meat and meat
products has been undertaken at the instance of the Ministry of Health,
Government of India and this standard is one of a series of standards for
the various meat and meat products.
0.3 In the preparation of this standard, due consideration has been given
to the rules prescribed under the Prevention of Food Adulteration Act,
1954, Ministry of Health, Government of India. However, this standard
is subject to the restrictions imposed under this Act, wherever applicable.
0.4 Wherever a reference to any Indian Standard appears in this speci-
fication, it shall be taken as a reference to the latest version of the
standard.
O.S Metric system has been adopted in India and all quantities in this
standard ha ve been given in this system.
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 Rules for Rounding Off Numerical Values
( Revised). The number of significant places retained in the rounded
off value should be the same as that of the specified value in this
standard.
0.7 This standard is intended chiefly to cover the technical provisions
relating to ham, and it does not include aJI the necessary provisions of a
contract.

1. SCOPE
1.1 This standard prescribes the requirements and the methods of test
for ham.

3
IS: 1476·1963
1. TERMINOLOGY
1.1 For the purpose of this standard, the grouping of the various
characteristics of the carcass from which the hams are derived under
conformation, finish and quality shall be as follows:
a) Conformation - The head should be- small in relation to the
carcass. The shoulder and jowl should be light and the loin full
and deep, The back should appear to be excessively long. The
ham should be broad, well-fleshed to the hock, showing a fine
bone and U-shaped in the space between the legs. Bone for-
mation should be light, flat and pinkish in colour.
b) Finis" - This refers to the quality of fat laid down. The
quantity of internal and external fat should be such as to
require no trimming. The cut sternum should show the
predominance of lean over fat. When cut through, the amount
of fat at the last rib should not be excessive. The fat should be
white, dry and firm to the touch.
c) Quality - The rind should be free from wrinkles, scores, stabs
and fighting scars. It should have an attractive colour and
should not be unduly dry. The colour of the flesh should be
bright, sappy and attractive pink.

3. TYPES
3.1 The material shall be of the following two types:
a) Smoked, and
b) Unsmoked.

4. REQUIREMENTS
4.1 General- The pigs from which ham is rier ived shall be slaughtered
in a hygienically managed slaughter-house and subjected to ante-mortem
and post-mortem examination according to the procedure prescribed
in IS: ]982-]962 Code of Practice for Ante-Mortem and Post-Mortem
Examination of Meat Animals.
4.2 Hygienic Requirements - The material shall be prepared under strict
hygienic conditions by persons free from contagious and infectious disea-
ses and only in premises maintained in a thoroughly clean and hygienic
condition and having adequate and safe water supply and duly approved
and licensed by the public health authorities concerned. All workers
shall use clean, white, washed clothings. Necessary precautions shall be
taken to prevem incidental contamination of the product from soiled
equipment or from personnel suffering from injuries.

4
 IS : 1476 - 1963
4.3 Material and Preparation
4.3.1 The ham shall have excellent eonformarion and quality afld
adequate finish and shall be firm. It shall be of good colour and shall
be free from hair, bruises and discolouration. It shall have good
proportion of lean to fat and meat to bone and a firm and fine texture.
Coarse, dark coloured or soft ham shall be excluded. The weight of th,.
ham shall range from 5'0 kg to 9'0 kg.
4.3.1 Ham shall be cut from the carcass approximately 6 em from the
·tip of the Aitch bone. The feet shall be sawed off at the hock joint to
expose the small cut in the bone. Excess fat shall be removed, leaving a
smooth lean face.
4.3.3 The layer of fat measured at the thickest point of the butt end
shall be not less than 1 ern and not more than 4 em in thickness.
4.3.4 The materia] shall be free from internal bruises. However, slight
cuts, blemishes or scalps in the rind, the diameters of which do not
exceed 3'5 em and which are not more than skin deep, may be permitted.
4.4 Unless specified otherwise, ham which has been maintained at a
temperature not higher than -25°C for a period of not more than
3 months may be used, provided it is not in a state of deterioration and
provided the meat is in excellent condition.
4.5 The material shall be cured as prescribed in 4.6 and smoked. The
smoking shall be done as prescribed in 4.7. The finished material shall
have a bright attractive appearance and possess the aroma and flavour of
freshly processed ham. It shall be sound, cool (temperature not
exceeding 21°C), dry and otherwise in excellent condition at the time of
packaging, transport and final delivery.
4.6 Curing - The ham may be cured by any of the following methods:
4.6.1 Dry-Sugar Curing - The ham shall be thoroughly, but not
excessively, cured with a well-blended mixture of common salt
(see IS: 2035-196] Specification- for Free-Flowing Table Salt), sugar
(see IS: 1151-1958 Specification for Refined Sugar) and sodium nitrate or
sodium nitrite (see Indian Pharmacope-ia ) or both, with or without the
addition of water in accordance with good commercial practice. The
cured ham shall be washed but shall not be soaked before smoking.
4.6.2 Dry-Salt Curing - Curing shall be done as in 4.6.1 except that no
sugar shall be used.
4.6.3 Wet-Salt Curing- The ham shall be thoroughly, but not
excessively, cured with or without injecting the curing mixture consisting
of common salt and sodium nitrate or sodium nitrite or both, and shall
be immersed in a curing solution of salt and sodium nitrate or sodium

5
IS : 2476 - 1963

nitrite or both in accordance with good commercial practice. The ham

shall be washed but not soaked before smoking.
4.6.4 Wet-Sugar Curing - The ham shall be thoroughly, but not
excessively, cured with or without injecting the curing mixture consisting
of common salt, sugar and sodium nitrate or sodium nitrite or both, and
shall be immersed in a curing solution of salt, sugar and sodium nitrate
or sodium nitrite or both in accordance with good commercial practice.
The ham shall be washed but not soaked prior to smoking.
4.7 Smoking - The ham shall be dried and smoked in accordance with
good commercial practice and, unless specified otherwise, it shall be
smoked in dry smoke from hardwood or hardwood sawdust for not Jess
than 24 hours at such a temperature and for such a length of time as will
result in the material attaining bright attractive appearance, uniform
colour and the characteristic aroma and flavour.
4.8 Sodium Chloride Content - The final processed material shall contain
not more than 7'5 percent by weight of sodium chloride, when determined
according to the method prescribed in Appendix A of IS: 2475·1963
Specification for Smoked Bacon.
4.9 Nitrite Content - The final processed material shall not contain more
than 0 02 percent by weight of nitrite, calculated as sodium nitrite, when
determined by the method prescribed in Appendix B of IS: 2475-1963
Specification for Smoked Bacon.

5. PACKING AND MARKING

5.1 Packing - Unless agreed to otherwise between the purchaser and the
vendor, the material shall be wrapped first in hosiery cloth, then in kraft
paper and finally in hessian cloth.
5.1 Marking - Each container shall be marked to give the following
information:
a) Name and type of the material,
b) Name of the manufacturer,
c) Batch or code number,
d) Number of pieces,
e) Minimum net weight and gross weight, and
f) Date of packing.
5.1.1 Each container may also be marked with the lSI Certification
Mark.
NOTE - The use of the lSI Certification Mark iI governed by the previsions of
the Indian Standard a In.titution (Certification Markll) Act, and the Rulea and

6
 IS : 2476 • 1963
Regulationa made thereunder. Presence of thia mark on produr-t s covered by an
Indian St...n dard conveys the asaurance that they have been produced to comply
with the requirements of tUGt Standard, under a well-defined syetcm of inepeetion ,
testing and quality control during production. 'I'his system. which is devilled and
supervieed by lSI and operated by the producer. has tho further safeguard that
the products 88 actually marketed are continuously checked by lSI for conformity
to the Standard. Detaila of oonditions, under which a licence for the use of tSl
Certification l\lark may be granted to manufacturers or procesaors, may be obtained
from the Indian Standarda Institution.

6. SA.MPLING
6.1 Representative samples of the material for tevts shall be drawn
according to the method prescribed in Appendix C of IS: 2475·1963
Specification for Smoked Bacon.

7. TESTS
7.1 Tests for sodium chloride and nitrite shall be conducted according
to the methods prescribed in Appendices A and B respectively of
IS: 2475·1963 Specification for Smoked Bacon.
7.1. QualJty of Reagents - Unless specified otherwise, pure chemicals and
distilled water r see IS: 1070·1960 Specification for Water, Distilled
Quality ( Revised) ] shall be employed in tests.
NOT!!: - ' Pure chemicals" ahall mean chemicals that do not.contain impuritieB
which affect the experimental resulte.

7
INTERNATIONAl. SYSTItM OF UNITS (SI UNITS)
BaH Ualla
QuANTITY UNI.. SYlIOOI.
1Aa~ metre ~
M... Itiloll' am k.
1'lme IOCODet I
Electric curreal ampenl A
TbmnodYIl&Dlk: kelviD K
temperature
LumiDoUlIDteoaJly caDdell cd
AmoUDt of lubltaoce mole mol
SllPpllllllatlr1 Ualll
QUAMTITY UNIT SYMBOL
PlueaD.II radiaa rad
Solid aDllI Iter,diaD If

DerlYed Valli
Qu.urrtTY UNIT SYMBOL DIU'INITION
Porce DewtoD - N I N ... 1 It,.ml.'
Boor., joule J 1 } ,.. 1 N.m
Power watt W IW ... 1 }/I
Fluz weber , Wb I Wb ... 1 V.I
FIllAdCDIity tella T l T - I Wb/m'
FrequeDcy bertz Hz 1 Hz ... 1 el. (s·11
Electric cODductance liemeDI S 1 S - 1 AIV
Bleetromotive for~ volt V I V 1 W//\
PreSlure, ,treu pucal Pa I Pa ... I N/m 2

INDIAN STANDARDS INSTITUTION

Manak. Bhav.n,1l eetusdur Shah Zaf.r Marg. NEW DELHI 110002
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