Lamb dishes were banned from having the color of childish surprise
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It should be pink to cherry red
For the first time, Rosstandart established what technical conditions lamb should meet in order to make food for the smallest children. The document adopted by the department divides young lamb meat into 5 types: this is extra, I, II and III classes of lamb; lamb is allocated to a separate class.
The standard classifies animals aged from 14 days to 4 months as lambs, and lambs and ewes from 4 months to a year as young sheep. Juveniles are divided into classes based on carcass weight: extra class – from 22 kg; lower, third class – from 11 to 14 kilos. Young animals are also divided into two categories based on carcass characteristics. The first is with well-developed muscles and an optimal amount of fat, the second is with satisfactorily developed muscles and small fat deposits. The surface of all carcasses, without exception, must be clean, free of dirt, remains of internal organs and skin, bruises and bruises. The color of lamb should be from pink to cherry red, lambs should be from pink-milky to pink with a reddish tint, the fat can be white or yellowish. Lamb carcasses that do not meet these criteria are not allowed into baby food. In addition, the standard establishes shelf life for meat. For chilled lamb (with a carcass temperature from –1.5 to +4 degrees) this is 8 days, for frozen (not lower than –18 degrees) – up to 4 months.
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