Valid
Document from CIS Legislation database © 2003-2024 SojuzPravoInform LLC

ORDER OF THE MINISTER OF AGRICULTURE OF THE REPUBLIC OF KAZAKHSTAN

of November 27, 2014 No. 3-4/617

About approval of rates of natural loss, drying, utryask, spoil of agricultural products and products of its conversion

(as amended of the Order of the Minister of Agriculture of the Republic of Kazakhstan of 29.05.2019 No. 216)

According to the subitem 26) Item 1 of article 6 of the Law of the Republic of Kazakhstan of July 8, 2005 "About state regulation of development of agro-industrial complex and the rural territories", PRIKAZYVAYU:

1. Approve rates of natural loss, drying, utryask, spoil of agricultural products and products of its conversion according to appendix to this order.

2. To provide to department of production and conversion of animal production of the Ministry of Agriculture of the Republic of Kazakhstan in the procedure established by the legislation the state registration of this order in the Ministry of Justice of the Republic of Kazakhstan and its official publication.

3. To impose control of execution of this order on the vice-Minister of Agriculture Isaeva G. S.

4. This order becomes effective after ten calendar days after day of its first official publication.

Minister

A. Mamytbekov

Appendix

to the Order of the Minister of Agriculture of the Republic of Kazakhstan of November 27, 2014 No. 3-4/617

Rates of natural loss, drying, utryask, spoil of agricultural products and products of its conversion

Section 1. Rates of natural loss, drying, utryask, spoil of fresh-killed meat and offal when chilling

Type and category of meat, offal

Natural wastage, drying, utryaska, spoil when chilling, as a percentage

Chilling duration, hours

till 16 o'clock

from 16 to 24 hours

Beef in half carcasses and quarter timbers:

first category

1,40

1,60

second category

1,57

1,75

lean

1,89

2,10

Mutton and goat's meat in hulks:

first category

1,51

1,69

second category

1,57

1,82

lean

1,78

2,04

Pork in hulks and half carcasses:

first category (bacon)

1,30

1,47

the second category (meat - young growth):

 

 

in skin

1,30

1,47

without skin

1,16

1,30

with the removed hide back

1,15

1,29

cut

1,59

1,85

second category (meat of gilts):

 

 

in skin

1,30

1,47

without skin

1,18

1,30

third category (greasy):

 

 

in skin

1,08

1,23

without skin

0,97

1,13

with the removed hide back

1,04

1,20

fourth category (industrial conversion):

 

 

in skin

1,30

1,47

without skin

1,16

1,32

with the removed hide back

1,24

1,40

fifth category (meat of pigs)

2,50

2,80

not conforming to requirements of the standard and meat of male pigs

1,64

1,93

Horse-flesh in half carcasses and quarter timbers:

first category

1,60

1,81

second category

1,76

2,02

lean

1,89

2,18

Camel meat in half carcasses and quarter timbers:

first category

1,66

1,87

second category

1,79

2,05

lean

1,90

2,20

Offal from all types of slaughter bearings:

pulpy, mucous, wool

1,37

1,58

meat-and-bone

1,31

1,51

 

Note:

1) rates of natural loss, drying, utryask, spoil are provided for chilling of fresh-killed meat and offal with the temperature range from 35 °C - 42 °C to 0 °C - 4 °C during - till 16 o'clock, on condition of quick chilling in cameras in case of passport air temperature minus 3 °C and speeds of its movement are at least 0,8 of meters per second at the level of hip of half carcasses, and to more passport air temperature of 0 °C and speed of its movement 0,5 of meters per second suffices;

2) in case of cooling treatment and storage:

veal rates of natural loss, drying, the utryask, spoil provided for lean beef are used:

meat of yaks, buffalo meat, venison and moose meat rates of natural loss, drying, the utryask, spoil provided for beef of the second category are used;

lamb meats are used rates of natural loss, drying, the utryask, spoil provided for lean mutton;

zherebyatina are used rates of natural loss, drying, the utryask, spoil provided for lean horse-flesh.

Section 2. Rates of natural loss, drying, utryask, spoil of cooled meat and offal

Type and category of meat, offal

Natural wastage, drying, utryaska, spoil during a day of storage, as a percentage

1 days

2 days

3 days

4 days

5 days

Beef in half carcasses, quarter timbers and junctures:

first category

0,3

0,15

0,08

0,04

0,04

second category

0,37

0,16

0,07

0,04

0,04

lean

0,46

0,19

0,04

0,04

0,04

Mutton and goat's meat in hulks:

first category

0,36

0,19

0,08

0,04

0,04

second category

0,43

0,19

0,08

0,04

0,04

lean

0,53

0,21

0,05

0,04

0,04

Pork in hulks and half carcasses:

first category (bacon)

0,3

0,25

0,17

0,07

0,05

the second category (meat - young growth) in skin, without skin, without hide back

0,35

0,25

0,18

0,07

0,05

the third category (greasy) in skin, without skin, without hide back

0,16

0,16

0,07

0,05

0,05

the fourth category (industrial conversion) in skin, without skin, without hide back

0,2

0,18

0,08

0,05

0,05

fifth category (meat of pigs); the pork which is not conforming to requirements of the standard, meat of male pigs

0,35

0,25

0,18

0,07

0,05

Horse-flesh in half carcasses and quarter timbers

0,4

0,2

0,05

0,04

0,04

Camel meat in half carcasses and quarter timbers

0,55

0,3

0,07

0,05

0,05

Offal of all types of slaughter bearings

0,4

0,2

0,18

0,02

0,02

 

Note:

1) in case of storage of chilled meat from six to seven days of rate of natural loss, drying, utryaska, spoil are calculated on % 0,02 for every day, in case of storage over seven days - on % 0,01 for every day;

2) in case of cooling treatment and storage:

veal rates of natural loss, drying, the utryask, spoil provided for lean beef are used:

meat of yaks, buffalo meat, venison and moose meat rates of natural loss, drying, the utryask, spoil provided for beef of the second category are used;

lamb meats - are used rates of natural loss, drying, the utryask, spoil provided for lean mutton;

zherebyatina - are used rates of natural loss, drying, the utryask, spoil provided for lean horse-flesh.

Section 3. Rates of natural loss, drying, utryask, spoil of fresh-killed meat

Meat type

Natural wastage, drying, utryaska in case of light freezing with the temperature range from 35 °C - 42 °C to minus 3 °C - minus of 2 °C, as a percentage

Beef in half carcasses and quarter timbers

1,3

Pork in half carcasses

1,0

Section 4. Rates of natural loss, drying, utryask, spoil of fresh-killed meat and offal when freezing

Type and category of meat

Natural wastage, drying, utryaska, spoil when freezing by single-phase method with the temperature range from 35 °C - 42 °C to minus 8 °C and below, as a percentage

Beef in half carcasses and quarter timbers:

first category

1,58

second category

1,85

lean

2,10

Mutton and goat's meat in hulks:

first category

1,74

second category

1,93

lean

2,20

Pork in hulks and half carcasses:

first category (bacon)

1,60

the second category (meat - young growth):

in skin

1,55

without skin

1,22

with the removed hide back

1,48

cut

1,55

second category (meat of gilts):

in skin

1,60

without skin

1,23

third category (greasy):

in skin

1,31

without skin

0,98

with the removed hide back

1,25

fourth category (industrial conversion):

in skin

1,55

without skin

1,23

with the removed hide back

1,42

fifth category (meat of pigs)

2,50

not conforming to requirements of the standard and meat of male pigs

1,80

Horse-flesh in half carcasses and quarter timbers:

first category

1,76

second category

1,94

lean

2,17

Camel meat in half carcasses and quarter timbers:

first category

1,89

second category

2,10

lean

2,30

 

 

 

 

Note:

in case of cooling treatment and storage:

veal rates of natural loss, drying, the utryask, spoil provided for lean beef are used;

meat of yaks, buffalo meat, venison and moose meat rates of natural loss, drying, the utryask, spoil provided for beef of the second category are used;

lamb meats - are used rates of natural loss, drying, the utryask, spoil provided for lean mutton;

zherebyatina - are used rates of natural loss, drying, the utryask, spoil provided for lean horse-flesh.

Section 5. Rates of natural loss, drying, utryask, spoil of fresh-killed meat when freezing

Type and category of meat

Natural wastage, drying, utryaska, spoil when freezing by two-phase method, with the temperature range from 0 °C - 4 °C to minus 8 °C and below, as a percentage

till 40 o'clock

over 40 hours

Beef in half carcasses and quarter timbers:

first category

0,70

0,90

second category

0,82

1,05

lean

1,02

1,20

Mutton and goat's meat in hulks:

first category

0,90

1,00

second category

0,96

1,08

lean

1,30

1,37

Pork in hulks and half carcasses:

first category (bacon)

0,81

0,91

the second category (meat - young growth):

 

in skin

0,81

0,85

without skin

0,62

0,69

with the removed hide back

0,72

0,82

cut

0,86

0,97

second category (meat of gilts):

 

in skin

0,81

0,91

without skin

0,67

0,73

third category (greasy):

in skin

0,67

0,73

without skin

0,55

0,61

with the removed hide back

0,62

0,68

fourth category (industrial conversion):

in skin

0,81

0,91

without skin

0,62

0,73

with the removed hide back

0,72

0,82

fifth category (meat of pigs):

1,45

1,61

not conforming to requirements of the standard and meat of male pigs

0,88

0,97

Horse-flesh in half carcasses and quarter timbers:

first category

0,88

0,98

second category

0,97

1,08

lean

1,07

1,20

Camel meat in half carcasses and quarter timbers:

first category

0,93

1,10

second category

1,08

1,27

lean

1,13

1,34

 

Note:

in case of cooling treatment and storage:

veal rates of natural loss, drying, the utryask, spoil provided for lean beef are used;

meat of yaks, buffalo meat, venison and moose meat - rate of natural loss, drying, utryaska for beef of the second category;

lamb meats - rates of natural loss, drying, utryask for lean mutton; zherebyatina - rates of natural loss, drying, utryask for lean horse-flesh.

Section 6. Rates of natural loss, drying, utryask, spoil of fresh-killed meat and offal when cooling and freezing by natural cold (out of the refrigerator)

Type and category of meat, offal

When cooling in uncooled rooms up to the ambient air temperature during time, as a percentage

In case of slaughter-warm freezing by natural cold up to the temperature is not higher minus 8 °C

0-6 hours

6-24 hours

24 hours

Beef in half carcasses and quarter timbers:

first category

0,70

0,70

1,40

2,23

second category

0,80

0,80

1,60

2,50

lean

0,90

0,90

1,80

2,70

Mutton and goat's meat in hulks:

first category

0,77

0,77

1,54

2,34

second category

0,80

0,80

1,60

2,60

lean

0,90

0,90

1,80

2,75

Pork in hulks and half carcasses:

first category (bacon)

0,70

0,70

1,40

2,00

the second category (meat - young growth):

 

in skin

0,70

0,70

1,40

2,00

without skin

0,60

0,60

1,20

1,60

with the removed hide back

0,65

0,65

1,30

1,80

cut

0,80

0,80

1,60

2,20

second category (meat of gilts):

 

in skin

0,70

0,70

1,40

2,00

without skin

0,60

0,60

1,20

1,60

third category (greasy):

 

in skin

0,60

0,60

1,20

1,60

without skin

0,49

0,49

0,98

1,39

with the removed hide back

0,55

0,55

1,10

1,50

fourth category (industrial conversion):

 

in skin

0,70

0,70

1,40

2,00

without skin

0,60

0,60

1,20

1,60

fifth category (meat of pigs):

1,58

1,58

3,16

4,40

not conforming to requirements of the standard and meat of male pigs

0,85

0,85

1,78

2,49

Horse-flesh in half carcasses and quarter timbers

0,90

0,90

1,80

2,70

Camel meat in half carcasses and quarter timbers

1,04

1,04

2,08

3,00

Offal of all types

0,83

0,83

1,66

2,50

Warning!!!

This is not a full text of document! Document shown in Demo mode!

If you have active License, please Login, or get License for Full Access.

With Full access you can get: full text of document, original text of document in Russian, attachments (if exist) and see History and Statistics of your work.

Get License for Full Access Now

Disclaimer! This text was translated by AI translator and is not a valid juridical document. No warranty. No claim. More info

Effectively work with search system

Database include more 50000 documents. You can find needed documents using search system. For effective work you can mix any on documents parameters: country, documents type, date range, teams or tags.
More about search system

Get help

If you cannot find the required document, or you do not know where to begin, go to Help section.

In this section, we’ve tried to describe in detail the features and capabilities of the system, as well as the most effective techniques for working with the database.

You also may open the section Frequently asked questions. This section provides answers to questions set by users.

Search engine created by SoyuzPravoInform LLC.