UNITED STATES 

DEPARTMENT OF 

AGRICULTURE

Marketing and

Regulatory

Programs

Agricultural 

Marketing 

Service

Livestock and 

Seed Program

Washington, D.C. 

20090-6456

INSTITUTIONAL 

MEAT 

PURCHASE 

SPECIFICATIONS 

QUALITY ASSURANCE PROVISIONS

APPROVED BY USDA

EFFECTIVE DATE - June 1, 1997

Supersedes Editions Effective January 1988, 1989, 1990

This June 1997 edition includes all previous page changes.
IMPS QA TEXT 2 EFFECTIVE: JUNE 1997
IMPS QA TEXT 3 EFFECTIVE: JUNE 1997

INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS

QUALITY ASSURANCE PROVISIONS

The United States Department of Agriculture (USDA) through its Agricultural Marketing 

Service (AMS) develops and maintains the Institutional Meat Purchase Specifications 

(IMPS) for meat and meat products. The complete IMPS series includes the following ten 

documents:

General Requirements

Quality Assurance Provisions

Fresh Beef...................................................................................................................Series 100

Fresh Lamb and Mutton.............................................................................................Series 200

Fresh Veal and Calf....................................................................................................Series 300

Fresh Pork...................................................................................................................Series 400

Cured, Cured & Smoked, & Fully Cooked Pork Products.....................................Series 500

Cured, Dried, and Smoked Beef Products..............................................................Series 600

Edible By-Products.....................................................................................................Series 700

Sausage Products......................................................................................................Series 800

These specifications are recommended for use by any meat product procuring activity. 

For assurance that procured items comply with these detailed requirements, the USDA, 

through its Meat Grading and Certification Branch, provides a voluntary Meat Certification 

Service. For labeling purposes, only product Certified by the Meat Grading and 

Certification Branch (MGCB) may contain the letters "IMPS" on the product label. 

Purchasers desiring this service should contact:

USDA, AMS, Livestock and Seed Program

Meat Grading and Certification Branch

Stop 0248 Room 2628 S-Bldg

1400 Independence Ave. SW 

Washington, D.C. 20250-0248 Phone: (202) 720-1113 FAX: (202)690-4119

 Internet Address: http://www.ams.usda.gov/lsg/ls-mg.htm

For any assistance regarding these documents and for additional copies, please contact: 

USDA, AMS, Livestock and Seed Program

Standardization Branch

Stop 0254 Room 2628 S-Bldg

1400 Independence Ave. SW 

Washington, D.C. 20250-0254 Phone: (202) 720-4486 FAX: (202) 720-1112
IMPS QA TEXT 4 EFFECTIVE: JUNE 1997

I. SCOPE

All IMPS items shall meet the requirements specified in the IMPS Item Descriptions, IMPS 

General Requirements and purchasing documents. The Quality Assurance Provisions are to 

be used by the MGCB for certification of compliance with the detailed item descriptions. 

These provisions are recommended for use by any meat production Quality Control activity. 

Examination for time limitations and packing and packaging requirements shall be performed 

as stated in the IMPS General Requirements. 

II. DEFINITION OF TERMS

For the purpose of determining acceptance of any IMPS item, the following definitions are 

provided:

Acceptable Quality Level (AQL). The maximum number of defects per hundred units that, 

for the purposes of sampling inspection, can be considered satisfactory as a process 

average.

Acceptance Number (Ac). The number in a sampling plan that indicates the maximum 

number of defects permitted in a sample in order to consider a lot as meeting a specific AQL.

Boneless. All bone, cartilage, and calcified periosteum shall be considered when evaluating 

defects for presence of bone and cartilage. 

Defect. Any nonconformance of any unit of product with specified requirements.

Defect Classifications. The terms used to denote the severity of a defect. The terms are as 

follows:

Major defect - A defect that materially affects, or is likely to materially affect, the usability 

of the item.

Minor defect - A defect of which repeated occurrence would materially affect, or is likely 

to materially affect, the usability of the item.

Lot. The term is used to mean a collection of units of meat products that are offered for 

examination for determination of compliance during a single workshift and are of the same 

item description, weight range, date of acceptance, etc. For the purpose of these provisions 

the size of a lot shall be expressed in applicable terms of either pounds or pieces.

Random sampling. A process of selecting a sample from a lot whereby each unit in the lot 

has an equal chance of selection.

Rejection Number (Re). The number in a sampling plan that indicates the minimum number 

of defects in a sample that will cause a lot to fail a specific AQL.Sample. The collective 

number of sample units for the examination of a lot. 
IMPS QA TEXT 5 EFFECTIVE: JUNE 1997

Sample Size. The number of sample units which are to be included in the sample.

Sample unit. An individual item (roast, chop, steak, etc.) or designated quantity of product to 

be part of a sample. 

Slight amount of lean removed. Amount of lean removed from the major muscles of an item 

that, regardless of the location, is indicative of a product prepared within the limits of good 

commercial practice and does not materially affect the usability of that item. 

Small amount of lean removed. Amount of lean removed from the major muscles of an item 

that, regardless of the location, materially affects the usability of that item.

Stationary Lot Sampling plan. A plan stating the number of sample units to be included in 

the sample as well as the corresponding acceptance and rejection criteria. The decision to 

accept or reject a lot with respect to a specified AQL is made after the inspection of a sample

or when the number of defects exceeds the acceptance number. 

100-Percent. A method of examination in which all items within a lot are examined. Items not 

fully complying with the detailed item description shall be rejected.

III. PRODUCT EXAMINATION

Fresh-chilled bone-in or boneless meat shall be examined for excellent condition and detailed 

item description requirements using either the 100 percent or the stationary lot examination 

procedure. Certification for excellent condition and detailed item description requirements 

may be performed separately or at the same time. Certification for excellent condition on 

ground, flaked, diced or portioned items shall be determined on the applicable raw materials 

prior to preparation of the product in its final form (i.e., prior to grinding, flaking, dicing, portioning). Certification of excellent condition of sausage items, to be delivered frozen, may be 

performed on thawed samples after freezing/tempering, provided the producer is a participant 

in the MGCB sponsored quality control program. 

The examination procedure used shall be specified by the contractor and agreed to by the 

AMS agent. Lot sizes shall be as defined for each procedure. However, the AMS agent may 

designate a portion of a declared lot as a separate lot, if in the agent's opinion: (1) that portion 

is not in compliance with any of the specification requirements; (2) if production is seriously 

interrupted; or (3) if there is excessive recurrence of units not in compliance with detailed item 

descriptions during 100 percent examination. The AMS agent may specify the examination 

procedure to be used for such lots.
IMPS QA TEXT 6 EFFECTIVE: JUNE 1997

A. CONTRACTOR'S RESPONSIBILITY

Examination and certification by AMS shall not relieve the contractors of their obligation to 

deliver product complying with all the requirements of the Institutional Meat Purchase Specifications. The contractor shall assure product compliance prior to submitting it for any 

examination.

Determination of wholesomeness and acceptability of meat with respect to the presence of 

foreign material (e.g., glass, dirt, insect parts, hair, wood, or metal) shall be made by a Food 

Safety Inspection Service (FSIS) Meat and Poultry Inspection Operations (MPIO), employee.

B. PROCEDURES FOR EXAMINATION

100-Percent. This procedure may be used to initially examine fresh-chilled bone-in or 

boneless meat for excellent condition requirements, prior to further processing, provided the 

meat is in portions of at least 3 pounds (1.4 kg). Lots that contain any meat in portions that are 

less than 3 pounds shall be examined by the Stationary Lot procedure unless the stationary lot 

sample size exceeds the lot size.

The 100 percent examination procedure may be used for determining compliance with 

excellent condition and the detailed item description requirements for carcasses, sides, 

quarters, and large bone-in or boneless primal cuts (See applicable index for items eligible to 

be examined 100-Percent). This examination is also allowed for other cut and roast items 

(except portion cuts) and boneless meat for further processing when the lot size is less than 

500 pounds.

All meat in less than excellent condition shall be rejected and cannot be reworked and/or 

reoffered. Items which do not meet all the detailed item description requirements shall be 

rejected, but they may be reworked and reoffered one time only.

Stationary Lot. This procedure may be used to examine fresh-chilled bone-in or boneless 

meat of any size portion (cuts and/or trimmings) for excellent condition and detailed item 

description requirements. The lot size, expressed in terms of number of pounds, shall be 

declared to the AMS agent by the contractor. Lot size shall not exceed the amount of product 

offered in a single workshift. The sampling plans for meat are listed in the Lot Acceptance 

Criteria section. 

The randomly selected sample units shall be evaluated for compliance with the excellent 

condition criteria (if not previously examined for condition) and applicable defect classification 

table found in section IV. DEFECT CLASSIFICATIONS. Failure of the sample to meet the 

acceptance criteria as identified in Lot Acceptance Criteria section shall cause rejection of the 

involved lot. 

Rejected product, (except sausage items) may be offered for reexamination once as one 

stationary lot (refer to Lot Acceptance Criteria section). Meat shall be reworked prior to 

reexamination. However, lots containing product in less than excellent condition shall be 

rejected and cannot be reworked and reoffered. Except as otherwise specified, Quality 

Assurance TABLE I-B and II-B shall not be applicable to IMPS 800 Sausage products.
IMPS QA TEXT 7 EFFECTIVE: JUNE 1997

IMPS Quality Control Program (IMPS QCP). The IMPS QCP program, involves the implementation of plant-wide quality control in combination with a USDA, MGCB certification program. Approved IMPS QCP participants shall be authorized to present fresh chilled, or 

tempered/frozen uncooked sausage IMPS items to the AMS agent for an excellent condition 

examination and product acceptance determination in its final form (i.e., after tempering/freezing).

IMPS QAP applicants shall submit, in writing, a completed application of their proposed IMPS 

quality control program (EXHIBIT A) to their local Area Meat Grading Supervisor for review. 

The Area Meat Grading Supervisor shall then evaluate and approve, or disapprove, each 

individual proposal based on the following criteria:

1. The application demonstrates that the finished IMPS item will meet all IMPS specification 

and Quality Assurance requirements.

2. The producer has at least one full time employee responsible for ensuring that the quality 

control program is strictly enforced and that a responsible employee is fully qualified to 

supervise a quality assurance program. 

3. The producer maintains and makes available for review all manifest, production and 

quality control records.

MGCB maintains the right to verify any of the information provided by the contractor.

IMPS QCP participants found not to be adhering to the approved quality control plan shall be 

suspended from the program for a minimum of 6 months or until necessary corrections have 

been made and approval for reinstatement has been granted by the local Area Meat Grading 

supervisor. IMPS QCP suspended contractors shall be required to offer all future product for 

initial examination in the fresh chilled state until the suspension has been lifted.

Randomly selected sample units shall be thawed above 36oF (2.2oC) and shall be evaluated 

for compliance with the excellent condition criteria and applicable defect classification table. 

Failure of the sample to meet the acceptance criteria as identified in the Lot Acceptance 

Criteria section shall cause rejection of the involved lot. Product which has been thawed shall 

be returned to the vendor and may not be included in the acceptable delivery unit. Contractors 

shall replace the thawed product with additional product produced for this purpose. Copies of 

the approved quality control plan shall be maintained at the production plant, and at the Area, 

Regional, and Washington, D.C., MGCB office. 

Product Monitoring - When specified by the purchaser, acceptability of boneless meat for 

compliance to the material requirements for ground meat and trimmings shall be determined in 

accordance with a product monitoring program. For certification, the boneless meat product 

monitoring shall be performed in accordance with MGCB 918 instruction for boneless meat 

examinations. The applicable IMPS defect classification table shall be used to determine 

compliance with the material requirements for ground meat and trimmings. 

C. LOT ACCEPTANCE CRITERIA

Cuts, roasts and diced items. Unless otherwise specified by the purchaser, the following 
IMPS QA TEXT 8 EFFECTIVE: JUNE 1997

AQL's in TABLE I shall be used. Major and minor defects are classified within the applicable 

defect classification table found in Section IV. DEFECT CLASSIFICATIONS. The accept 

(AC) and reject (RE) criteria for the respective AQL's are within TABLE I-A. TABLE I-B shall 

be used for examination of cuts, roast, and diced items which have been rejected and reworked. 

The sample size may differ depending on the specified or required AQL. For example, if 

sample size for Major defects equals 13 sample units and the sample size for Minor defects 

equals 8, then 8 randomly selected sample units out of the 13 may be examined for both Major 

and Minor defects and the remaining sample units shall be examined for Major defects only.

Portion cuts. Unless otherwise specified by the purchaser, the AQL in TABLE II shall be 

used. Major and minor defects are classified within the applicable defect classification table 

found in Section IV. DEFECT CLASSIFICATIONS. The accept (AC) and reject (RE) criteria 

for the respective AQL are within TABLE II-A. TABLE II- B shall be used for examination of 

portion cut items which have been rejected and reworked.

IMPS 800 Series Sausage Products

Stick, loaf, sliced, link, crumbled, scrapple, roll, bag, and bulk packaged product - Lot 

size, sample size, and accept/reject criteria shall be as shown in TABLE I-A. The lot size shall 

be expressed as the number of pounds. A sample unit shall be 1 item or 1 pound (0.45 kg) as 

specified.

Patty products - Lot size, sample size, and accept/reject criteria shall be as shown in 

TABLE II-A. The lot size shall be expressed as number of pounds. A sample unit shall be 1 

portion item. 

Reexamination of rejected lots - Except as otherwise specified, Quality Assurance 

TABLES I-B and II-B are not applicable to IMPS Series 800 Sausage products.
IMPS QA TEXT 9 EFFECTIVE: JUNE 1997

STATIONARY LOT SAMPLING PLANS
IMPS QA TEXT 10 EFFECTIVE: JUNE 1997

TABLE I

DEFECT CLASSIFICATION AQL

MAJOR 6.5

MINOR 25.0

TABLE I-A

STATIONARY LOT SAMPLING PLAN 1/ 2/ 3/ 4/ 5/ 6/

FOR CUTS AND ROASTS

AQL'S

 LOT SIZE SAMPLE SIZE 

(POUNDS) (NO. OF SAMPLE UNITS)

 4.0

AC RE

 6.5

AC RE

 10

AC RE

 15

AC RE

 25

AC RE

 40

AC RE

1,200 OR LESS 8

13

----

1 2

1 2

----

2 3

----

3 4

----

5 6

----

 7 8

----

1,201 TO 3,200 13 1 2 2 3 3 4 5 6 7 8 10 11

3,201 TO 35,000 20 2 3 3 4 5 6 7 8 10 11 14 15

35,001 OR MORE 32 3 4 5 6 7 8 10 11 14 15 21 22

TABLE I-B

STATIONARY LOT SAMPLING PLAN 1/ 2/ 3/ 4/ 5/ 7/

FOR CUTS AND ROASTS

REEXAMINATION

AQL'S

LOT SIZE SAMPLE SIZE

(POUNDS) (NO. OF SAMPLE UNITS)

 4.0

AC RE

 6.5

AC RE

 10

AC RE

 15

AC RE

 25

AC RE

 40

AC RE

1,200 OR LESS 8

13

20

----

----

1 2

----

1 2

----

1 2

----

----

2 3

----

----

3 4

----

----

5 6

----

----

1,201 TO 3,200 13

20

----

1 2

1 2

----

2 3

----

3 4

----

5 6

----

8 9

----

3,201 TO 35,000 20 1 2 2 3 3 4 5 6 8 9 12 13

35,001 OR MORE 32 2 3 3 4 5 6 8 9 12 13 18 19

NOTE: Footnotes 1 - 6 are applicable to TABLES I-A, II-A, Footnotes 1 - 5 are applicable to TABLES II-B, I-B.

1/ The finding of any product in less than excellent condition shall cause rejection of the involved lot.

2/ When sampling is performed on items that are packed into containers, no more than 2 cuts or roast, and ten 

portion-cut sample units from one container may be included in the sample. 

3/ Acceptability of product with respect to presence of foreign material (for example: glass, dirt, insect parts, hair, 

wood, metal) shall be made by an MPIO employee.

4/ Presence of product not within specified quality and/or yield grade, proper identity, or fabricated and/or placed 

into containers as specified shall cause rejection of the lot.

5/ The "----" in the table AQL columns indicates that AC, RE criteria are not available for that AQL. Use the 

alternate sample size and AC, RE criteria listed for that AQL.

6/ When sampling is performed on Series 800 Sausage Items, (except Item No. 802A and 802B - see footnote 2) 

no more than 5 sample units, from a single primary container may be included in the sample. 

7/ TABLES I-B and II-B are not applicable to Series 800 Sausage Items.
IMPS QA TEXT 11 EFFECTIVE: JUNE 1997

TABLE II

DEFECT CLASSIFICATION AQL

MAJOR 6.5

MINOR 25.0

TABLE II-A

STATIONARY SAMPLING PLAN 1/ 2/ 3/ 4/ 5/

FOR PORTION CUTS

AQL'S 

LOT SIZE SAMPLE SIZE

(POUNDS) (NO. OF SAMPLE UNITS)

4.0

AC RE

6.5

AC RE

10

AC RE

15

AC RE

25

AC RE

500 OR LESS 20 2 3 3 4 5 6 7 8 10 11

501 TO 1,200 32 3 4 5 6 7 8 10 11 14 15

1,201 TO 3,200 50 5 6 7 8 10 11 14 15 21 22

3,201 TO 10,000 50

 80

 ----

7 8

----

10 11

----

14 15

----

21 22

21 22

10,000 OR MORE 50

 80

 125

----

----

10 11

----

----

14 15

----

----

21 22

----

21 22

----

21 22

----

----

TABLE II-B

STATIONARY LOT SAMPLING PLAN 1/ 2/ 3/ 4/ 5/ 7/

FOR PORTION CUTS

REEXAMINATION

AQL'S

LOT SIZE SAMPLE SIZE

(POUNDS) (NO. OF SAMPLE UNITS)

4.0

AC RE

6.5

AC RE

10

AC RE

15

AC RE

25

AC RE

500 OR LESS 20

 32

1 2

----

3 4

----

5 6

----

8 9

----

501 TO 1,200 32 1 2 3 4 5 6 8 9 12 13

1.201 TO 3,200 50 3 4 5 6 8 9 12 13 18 19

3,201 TO 10,000 50

 80

----

5 6

----

8 9

----

12 13

----

18 19

18 19

----

10,001 OR MORE 50

 80

 125

----

----

8 9

----

----

12 13

----

----

18 19

----

18 19

----

18 19

----

----

NOTE: Footnotes 1 - 6 are applicable to TABLES I-A, II-A, Footnotes 1 - 5 are applicable to TABLES II-B, I-B.

1/ The finding of any product in less than excellent condition shall cause rejection of the involved lot.

2/ When sampling is performed on items that are packed into containers, no more than 2 cuts or roast, and ten 

portion-cut sample units from one container may be included in the sample. 

3/ Acceptability of product with respect to presence of foreign material (for example: glass, dirt, insect parts, hair, 

wood, metal) shall be made by an MPIO employee.

4/ Presence of product not within specified quality and/or yield grade, proper identity, or fabricated and/or placed 

into containers as specified shall cause rejection of the lot.

5/ The "----" in the table AQL columns indicates that AC, RE criteria are not available for that AQL. Use the 

alternate sample size and AC, RE criteria listed for that AQL.

6/ When sampling is performed on Series 800 Sausage Items, no more than 5 sample units, (except Item No. 

802A and 802B - see footnote 2) from a single primary container may be included in the sample. 

7/ TABLES I-B and II-B are not applicable to Series 800 Sausage Items.
IMPS QA TEXT 12 EFFECTIVE: JUNE 1997

D. FAT CONTENT ANALYSIS

When fat content is to be certified, the purchaser may specify fat content to be determined by 

either composite analysis or average analysis. If not specified, the fat content shall be 

determined by average analysis.

For the purpose of determining fat content, the following terms shall be defined as follows:

Composite sample. A single sample that is composed of two or more individual samples 

from a lot. 

Ave Fat Content Analysis rage. The percent of fat derived from averaging results of 2 or 

more individual fat content analyses. 

Composite Fat Content Analysis. Composite fat analysis is the result obtained by 

determining the percent fat in a sample that has been drawn from two or more thoroughly 

blended samples. 

Procedures for sample withdrawal for fat content analysis. For bulk ground products, 

the AMS agent shall randomly select from each production lot 1 filled bag from each of 4 

randomly selected shipping containers. For trimmings, the AMS agent shall randomly select 4 

containers (combo bins or shipping containers) from each lot and designate the location for a 

core sample to be taken. Fill one bag from each core sample (no less than 6 pounds). 

From each of the filled bags the agent shall cut 1 approximately 2-pound section, the position 

of which was randomly established in the filled bags prior to start of sampling. For patties or 

flaked and formed steaks, the AMS agent shall randomly select a stack(s) or layer(s) from 

each of 4 randomly selected shipping containers resulting in 4 approximately 2-pound portions 

of adjacent patties. 

After withdrawal of samples, the contractor shall make correct fills on the boxes sampled by 

adding the necessary product produced for this purpose. 

Composite Fat Content Analysis. The 4 individual 2-pound sections shall be thoroughly 

mixed together into one composite sample. The composite sample shall be prepared by 

reducing the consistency to a thoroughly blended mixture. Three (3) individual samples are 

drawn from the composite sample, and each is assigned the same identification number. One 

sample shall be sent to the AMS laboratory for analysis. One sample shall be solidly frozen 

and retained by the AMS agent as a reserve sample. One sample shall be submitted to the 

contractor.

Average Fat Content Analysis. The 4 individual 2-pound sections shall be independently 

prepared by reducing the consistency of the section to a thoroughly blended mixture. From 

each mixture, 3 samples shall be pulled and assigned the same identification number: One 

sample shall be submitted to the AMS laboratory. One sample shall be solidly frozen and 

retained by the AMS agent as a reserve sample, and the remaining sample shall be submitted 

to the contractor. 

Reserve Samples. The reserve samples shall be used for analyses: (1) when the original 
IMPS QA TEXT 13 EFFECTIVE: JUNE 1997

sample is lost; (2) if requested by AMS or the contractor. However, analysis of the reserve 

samples at the request of the contractor shall not be permitted unless the original analyses 

indicated that the involved production lot will be rejected (or discounted, if applicable) because 

of noncompliance with fat analysis requirements. When reserve samples are analyzed, all 4 

samples shall be analyzed, and the results of such analyses shall be final. Unused reserve 

samples shall be returned to the contractor after final acceptance or rejection of the involved 

production lot. 

Sliced bacon fat content analysis. Withdrawal of samples for analytical requirements of 

sliced bacon shall be as follows: Sample size shall be determined according to the lot size 

(expressed as pounds), and the number of sample units shall be determined from TABLE II-A 

of the Quality Assurance Provisions. A sample unit for analytical purposes shall be 7 adjacent 

slices. The locations of the appropriate number of sample units shall be randomly selected. 

The slices selected shall be cut into approximate 1.0 inch (25 mm) widths, thoroughly mixed, 

and ground through a 0.125 inch (1/8 inch, or 3.2 mm) plate or similarly comminuted. The 

thoroughly mixed sample shall be divided into approximate thirds and distributed as follows:

1. One third to the AMS approved laboratory

2. One third held as a reserve sample

3. One third to the contractor

IMPS 800 Sausage fat content analysis. When the purchaser specifies this option in the 

contract or purchase order, the AMS agent shall randomly select from each production lot 1 

pound (0.45 kg) of adjacent product from each of 4 randomly selected shipping containers, the 

position of which was randomly established prior to start of sampling. 

After withdrawal of samples, the contractor shall make correct fills on the boxes sampled by 

adding the necessary product produced for this purpose.

Canned Luncheon Meat fat content analysis. After completion of the can filling operation 

for each lot, eight cans of product shall be randomly selected for analysis. The product from 

the eight cans shall be formed into a composite sample by thorough mixing. The contents of 

these cans shall be prepared by reducing the consistency of the composite sample to a 

thoroughly blended mixture. After the composite sample is prepared, three cans of the sample 

mix shall be repacked and resealed. All sample cans shall be marked to identify them with the 

applicable lot and to distinguish them from cans of that lot or cans or samples from any other 

lot. After thermal processing, these three cans shall be distributed as follows:

1. - One shall be submitted to the laboratory.

2. - One shall be submitted to the contractor.

3. - One shall be retained by the AMS agent as a reserve sample to be used if the original is 

lost or if requested by AMS or the contractor.
IMPS QA TEXT 14 EFFECTIVE: JUNE 1997

However, analysis of the reserve sample at the request of the contractor shall not be permitted 

unless the original analysis indicated that the involved production lot will be discounted or 

rejected because of noncompliance with the fat or salt content requirements. When the 

reserve sample is analyzed, the results of such analysis shall be considered final. Cans of 

composite sample mixture, in excess of the three selected above, may be thermal processed 

and included in the production lot. Unused reserve samples shall be submitted to the 

contractor.

E. PROTEIN FAT-FREE (PFF) SAMPLE SELECTION/PREPARATION 

PROCEDURES

When the purchaser's contract or purchase order specifically designates that the PFF values 

are to be certified by the USDA, MGCB, the AMS Agent shall randomly select 1 ham, 

shoulder, or loin item from each of 4 randomly selected shipping containers and cut from each 

of the selected samples an approximate 1-pound section, (remove bone if sample is selected 

from a bone in item) the position of which was randomly established prior to the start of 

sampling. Each section shall be independently prepared by reducing the consistency of the 

section through a 0.125 inch (1/8 inch, or 3.2 mm) plate or similarly comminuted and thoroughly blended. From this mixture, 3 samples shall be drawn: 1 sample shall be sent to a FSIS, 

MPIO approved and certified laboratory, 1 sample shall be solidly frozen and retained as a 

reserve sample, and the remaining sample shall be given to the contractor. 

If the average of the 4 samples fails to meet or exceed the FSIS, MPIO minimum required PFF 

percentages listed in TABLE I, the involved lot shall be rejected.

After withdrawal of samples the producer may repackage the sampled product and include in 

the delivery unit, or replace with extra product from the same production lot.

F. DRAINED WEIGHT EXAMINATION PROCEDURES 

Canned Hams. Prior to the defect examination, hams selected for evaluation of finished 

product defects shall also be used to determine total drained weight. Hams shall be in the 

temperature range of between 55 oF and 75 oF at the time of the examination. The cooked 

ham shall be made as free as possible from rendered fat, liquid, and gelatinized juices prior to 

being weighed. Total net weight shall be determined by subtracting the tare weight from the 

gross weight. The tare weight shall be determined by weighing an equal number of empty 

cans, lids, and bags used in packaging the product. The total drained weight must be equal to 

or greater than 97% of the total actual net weight for pullman style hams, 94% for pear shaped 

hams, and 98% for hams prepared in a cook-in bag style container. Failure to meet or exceed 

the drained weight requirements shall cause rejection of the involved lot. 
IMPS QA TEXT 15 EFFECTIVE: JUNE 1997

Canned Luncheon Meat. When specified by the purchaser, an examination for drained weight 

shall be performed on all sample units. Surface fat and dripping moisture shall be removed 

from cores used in this examination. Also, meat adhering to the can shall be excluded. Meat 

cores shall be weighed in the aggregate, and the total weight (in ounces) shall be divided by 

the number of sample units to determine the average drained weight. The total drained weight 

must be equal to or greater than 85% of the total actual net weight. Total net weight shall be 

determined by subtracting the tare weight from the gross weight. The tare weight shall be 

determined by weighing an equal number of empty cans and lids used in packaging the 

product. Failure to meet or exceed the drained weight requirements shall cause rejection of 

the involved lot. 

G. USDA TEMPERATURE EXAMINATION

If product is to be USDA, MGCB certified for compliance with the 72- or 24-hour temperature 

requirement, it shall be sampled by randomly selecting at least 3 shipping containers or 3 

pieces from each production lot. Any individual sample box exceeding the specified 

temperature shall cause rejection of the lot.

For USDA, MGCB temperature certification of frozen product at the time of delivery, the AMS 

agent shall randomly select and examine at least 1 shipping container or 1 piece from each 

production lot. However, in no case shall there be less than 3 shipping containers or pieces 

examined from each item or delivery unit. Any individual sample box exceeding the specified 

temperature shall cause rejection of the lot.

NOTE: A tolerance of +2 oF (16.6 oC) shall be considered as meeting the specification 

requirements on frozen product only. Final acceptance of frozen product, examined and 

certified in the chilled state, shall be in accordance with USDA Meat Grading and Certification 

Branch instructions.

H. NET WEIGHT EXAMINATION

This examination will be performed by randomly selecting and weighing a sample of 10 

packed shipping units from each production lot. Net weight shall be determined by subtracting 

a tare weight from the gross weight. The tare weight shall be determined by weighing empty 

shipping containers and packaging materials of the same kind and in the same amount 

applicable to the 10 shipping containers weighed. The total net weight of the sample shall be 

equal to or greater than the total of the marked net weights in the sample. If the total net weight 

of the sample is less than the total marked net weights in the sample, the lot shall be rejected. 

Lots that are rejected may be reworked and submitted for reexamination (one time only). 

When examining resubmitted lots, a sample of 4 shipping units per lot shall be randomly 

selected and weighed. The finding of any shipping unit in the resubmitted lot which is less than 

the marked net weight shall cause rejection of the lot.
IMPS QA TEXT 16 EFFECTIVE: JUNE 1997

SCALES: Scales used in the net weight examination and scales used in the certification of a 

specified weight range and/or portion size shall be certified in accordance with MGCB Instructions. Depending on the product to be examined, electronic digital scales which weigh to .01 

of an ounce may be required.

Net weight examination for canned luncheon meat.

When specified by the purchaser, ten (10) sealed, filled cans of product from each production 

lot shall be randomly selected and weighed in the aggregate to determine the total net weight 

of product in the sample. Net weight shall be determined by subtracting a tare weight from the 

gross weight. The tare weight shall be determined by weighing 10 empty cans and lids used 

in preparing the product.

The total net weight of the sample must be equal to or greater than the total of the marked net 

weights in the sample. If the total net weight of the sample is less than the total marked net 

weights in the sample, the lot shall be rejected. However, lots that are rejected for net weight 

may be reworked and submitted for reexamination (one time only). When examining 

resubmitted lots, 4 sealed, filled cans of product per lot shall be selected and individually 

weighed. The finding of any can in the resubmitted lot which is less than the marked net weight 

shall cause rejection of the lot. 

I. EXTERNAL AND INTERNAL PRODUCT EXAMINATION FOR IMPS SERIES 800 

SAUSAGE PRODUCTS 

All sample units randomly selected for external product examinations shall also be used for 

internal product examinations. 

1. STICK, LOAF, BAG, ROLL, AND BULK PACKAGED PRODUCTS

For examination of the exterior surface defects of stick, loaf, bag, roll, and bulk packaged 

products, the exterior of the entire sample unit (1 item) shall be evaluated.

For examination of internal product characteristics on the cut surfaces of stick, loaf, bag, roll, 

and bulk packaged products, the sample unit (1 item) shall be divided into 2 pieces by a single 

cut made at a right angle to the long axis which is not less than 2.5 inches (6.4 cm) from either 

end. The right hand cut surface shall then be evaluated for defects in accordance with the 

applicable IMPS QUALITY ASSURANCE defect table. The AMS agent may cut a defect from 

a sliced surface to measure all dimensions.

After examination of the cut surface, the producer may repackage the sampled product and 

include it in the accepted delivery unit, or replace it with extra product from the production lot.
IMPS QA TEXT 17 EFFECTIVE: JUNE 1997

2. LINK PRODUCTS

To examine link products for exterior surface defects, the entire randomly selected 

1-pound (0.45 kg) sample unit shall be evaluated.

For examination of the cut surface of link products for internal product characteristics, 

randomly select 2 links within each 1-pound sample unit and divide the link into 2 pieces by a 

single lengthwise cut made parallel to the long axis. Evaluate the right hand cut surface of the 

link for defects in accordance with IMPS QUALITY ASSURANCE PROVISIONS defect 

TABLE 800B. For evaluation, defects may be cut from a sliced surface to measure all dimensions. 

When the purchaser specifies portion weights (links per pound), defects 103 and 103A apply. 

The total weight of the specified number of links per pound shall be 1 pound (0.45 kg), ± 0.05 

pound (22.68 g) (.95 to 1.05 pound). Any sample unit not meeting the specified links per 

pound weight requirement shall be scored as a major defect. 

NOTE: Length measurements of link items shall be made on the cut surface of the item which 

has been divided into 2 pieces by a single lengthwise cut made parallel to the long axis. Link 

items which have a slight natural curvature may be straightened (without breaking or stretching 

the item) to permit an accurate measurement. After examination of the cut surface the 

producer shall replace the sampled product with extra product from the production lot. 

3. SLICED PRODUCT

To examine sliced products, a randomly selected 1-pound section or 1-pound package (0.45 

kg) shall be evaluated on both sides of the slice for defects in accordance with IMPS QUALITY 

ASSURANCE PROVISIONS defect TABLE 800E. After examination of the sliced surfaces, 

the producer may repackage the sampled product and include it in the 1 accepted delivery 

unit, or replace it with extra product from the production lot produced for this purpose.

a. Each sample unit shall be subject to a slice-count examination. 

b. Slice-count on each selected sample shall be as specified by the purchaser. 

c. The total number of slices per pound, as specified by the purchaser, shall weigh 1 pound 

(0.45 kg) with a tolerance of + 1 slice. Any sample unit not meeting the specified slice 

count/weight requirement shall be scored as a major defect. 

d. Examination for internal defects shall be made on both cut surfaces of each slice.

e. Unless otherwise specified by the purchaser, sliced items shall be manufactured as 1-

pound vacuum packages which shall be packed into a master container not to exceed 

55 pounds (25 kg).

f. Slices shall have no evidence of casing material. 
IMPS QA TEXT 18 EFFECTIVE: JUNE 1997

4. PORK SAUSAGE PATTY PRODUCTS

For examination of pork sausage patty products, a sample unit shall be 1 randomly selected 

patty. Each sample unit shall be evaluated for portion weight, examined for all exterior defects 

and crumbled for an evaluation of the interior defects in accordance with IMPS QUALITY 

ASSURANCE PROVISIONS defect TABLE 800E. After examination of the product for 

defects, the producer shall replace the crumbled sample product with extra product from the 

production lot. 

5. CRUMBLED, COOKED, PORK SAUSAGE

To examine crumbled, cooked, pork sausage, a randomly selected 1-pound section shall be 

evaluated for defects in accordance with IMPS QUALITY ASSURANCE PROVISIONS defect 

TABLE 800F.

6. SCRAPPLE

For examination of internal product characteristics on the cut surfaces of scrapple, the sample 

unit (1 item) shall be divided into 2 pieces by a single cut made at a right angle to the long 

axis. The right hand cut surface shall then be evaluated for defects in accordance with the 

applicable IMPS QUALITY ASSURANCE PROVISIONS defect TABLE 800G. The AMS 

agent may cut a defect from a sliced surface to measure all dimensions.

J. Item Count Examination 

Item Count Examination - This examination will be performed by randomly selecting 4 packed 

shipping units from each production lot. Item count shall be determined by calculating the 

number of items (roasts, cuts, packaged units, or portion cuts) in each of the 4 shipping 

containers. If the count in any individual sample unit is less than the marked item count, the lot 

shall be rejected. Lots that are rejected may be reworked and submitted for reexamination 

(one time only). When examining resubmitted lots, a sample of 10 shipping units per lot shall 

be randomly selected. The finding of any shipping unit in the resubmitted lot which has an item 

count less than the marked item count shall cause rejection of the lot.
IMPS QA TEXT 19 EFFECTIVE: JUNE 1997

IV. DEFECT CLASSIFICATIONS

The following tables shall be used for evaluating compliance with the IMPS item descriptions 

when using the Stationary Lot Examination method. Applicable defects for each individual 

item description are found in the corresponding lettered table within each series (i.e., 100A -

100S for Fresh Beef items, see index). 

Within the individual tables, the defects with 3-digit numbers beginning with the number 1 (i.e., 

100, 101, etc.) shall be classified as MAJOR and the defects with numbers beginning with the 

number 2 (i.e., 200, 201, etc.) shall be classified as MINOR.

INDEX OF IMPS ITEMS 

All items may be examined for Material and Detailed Item Description Requirements using the 

Stationary Lot Examination Method. The 100 percent option is available for those items listed 

for the item's respective table.

C:/mydocuments/qatextA0

P:/offimps/msword/qatextAO
IMPS QA TABLES 100-1 Effective Date: June 1997 

INDEX OF IMPS BEEF ITEMS SERIES - 100

Item 100% Defect

No. Avail. Table

Item 100% Defect

No. Avail. Table

Item 100% Defect

No. Avail. Table

100 ......................X ...................... 100 A

100A....................X ...................... 100 A

100B....................X ...................... 100 A

101 ......................X ...................... 100 A

102 ......................X ...................... 100 A

102A....................X ...................... 100 E

102B....................X ...................... 100 A

103 ......................X ...................... 100 B

103A....................X ...................... 100 B

104 ......................X ...................... 100 B

107 ......................X ...................... 100 B

107A....................X ...................... 100 B

108 ............................................... 100 C

109 ......................X ...................... 100 B

109A....................X ...................... 100 B

109B....................X ...................... 100 C

109C....................X ...................... 100 B

109D....................X ...................... 100 B

109E....................X ...................... 100 B

110 ............................................... 100 C

111 ............................................... 100 C

112 ............................................... 100 C

112A............................................. 100 C

113 ......................X ...................... 100 D

113A....................X ...................... 100 D

113B....................X ...................... 100 D

113C............................................. 100 D

114 ............................................... 100 E

114A....................X ...................... 100 E

114B....................X ...................... 100 E

114C............................................. 100 E

114D............................................. 100 E

114E............................................. 100 E

115 ............................................... 100 E

115A............................................. 100 E

115B............................................. 100 E

115C............................................. 100 E

116 ............................................... 100 E

116A............................................. 100 E

116B............................................. 100 E

116C............................................. 100 E

116D............................................. 100 E

116E............................................. 100 E

117 ......................X ...................... 100 D

118 ......................X ...................... 100 D

119 ............................................... 100 E

120 ............................................... 100 E

120A............................................. 100 E

120B............................................. 100 E

120C............................................. 100 E

121 ......................X ...................... 100 D

121A............................................. 100 F

121B............................................. 100 F

121C............................................. 100 F

121D............................................. 100 F

121E............................................. 100 F

121F ....................X ...................... 100 D

121G............................................. 100 F

122 ......................X ...................... 100 D

122A............................................. 100 F

123 ............................................... 100 G

123A............................................. 100 G

123B............................................. 100 G

123C............................................. 100 G

123D............................................. 100 F

124 ............................................... 100 G

125 ......................X ...................... 100 D

126 ............................................... 100 E

126A............................................. 100 E

127 ............................................... 100 D

128 ......................X ...................... 100 E

130 ............................................... 100 G

130A............................................. 100 E

132 ......................X ...................... 100 D

133 ......................X ...................... 100 E

134 ............................................... 100 G

135 ............................................... 100 H

135A............................................. 100 H

135B............................................. 100 H

136 ............................................... 100 I

136A............................................. 100 I

136B............................................. 100 I

136C............................................. 100 I

137 ............................................... 100 I

137A............................................. 100 I

138 ............................................... 100 I

139 ............................................... 100 H

155 ......................X ...................... 100 A

155A....................X ...................... 100 L

155B....................X ...................... 100 A

155C....................X ...................... 100 A

157 ............................................... 100 J

158 ......................X ...................... 100 J

158A....................X ...................... 100 J

159 ......................X ...................... 100 L

160 ......................X ...................... 100 J

160A....................X ...................... 100 J

160B............................................. 100 J

161 ......................X ...................... 100 L

161A....................X ...................... 100 L

161B............................................. 100 L

163 ......................X ...................... 100 M

163A....................X ...................... 100 M

164 ......................X ...................... 100 J

165 ......................X ...................... 100 L

165A....................X ...................... 100 L

165B....................X ...................... 100 L

166 ......................X ...................... 100 L

166A....................X ...................... 100 J

166B....................X ...................... 100 J

167 ............................................... 100 M

167A............................................. 100 M

167B............................................. 100 M

167C............................................. 100 M

167D............................................. 100 M

168 ............................................... 100 M

169 ............................................... 100 M

169A............................................. 100 M

169B............................................. 100 M

170 ............................................... 100 M

170A............................................. 100 M

171 ............................................... 100 M

171A............................................. 100 M

171B............................................. 100 M

171C............................................. 100 M

172 ......................X ...................... 100 K

172A....................X ...................... 100 K

173 ......................X ...................... 100 K

174 ......................X ...................... 100 K

175 ......................X ...................... 100 K

180 ............................................... 100 N

181 ......................X ...................... 100 K

181A....................X ...................... 100 K

182 ............................................... 100 P

183 ............................................... 100 P

184 ............................................... 100 P

184A............................................. 100 P

184B............................................. 100 P

184C............................................. 100 P

184D............................................. 100 P

184E............................................. 100 P

185 ............................................... 100 P

185A............................................. 100 P

185B............................................. 100 P

185C............................................. 100 P

185D............................................. 100 P

186 ............................................... 100 P

189 ............................................... 100 O

189A............................................. 100 O

189B............................................. 100 O

190 ............................................... 100 O

190A............................................. 100 O

191 ............................................... 100 O

191A............................................. 100 O

191B............................................. 100 O

192 ............................................... 100 O

192A............................................. 100 O

193 ............................................... 100 L

INDEX OF IMPS BEEF PORTION CUT ITEMS SERIES - 100

Item Defect

No. Table

Item Defect

No. Table

Item Defect

No. Table

1100 ....................100 S

1101 ....................100 S

1102 ....................100 S

1103 ....................100 Q

1103A..................100 R

1112 ....................100 R

1112A..................100 R

1112B..................100 R

1114D..................100 R

1116D..................100 R

1121D..................100 R

1121E..................100 R

1123 ....................100 Q

1136 ....................100 R

1136A..................100 R

1136B..................100 R

1136C..................100 R

1137 ....................100 R

1137A..................100 R

1138 ....................100 R

1138A..................100 R

1138B..................100 R

1150 ....................100 R

1167 ....................100 R

1167A..................100 R

1167D..................100 R

1169 ....................100 R

1170A..................100 R

1173 ....................100 Q

1174 ....................100 Q

1179 ....................100 Q

1179A..................100 Q
IMPS QA TABLES 100-2 Effective Date: June 1997 

1180 ....................100 R 1180A..................100 R

1184 ....................100 R

1184A..................100 R

1184B..................100 R

1184D..................100 R

1185A..................100 R

1185B..................100 R

1185C..................100 R

1185D..................100 R

1189 ....................100 R

1189A..................100 R

1189B..................100 R

1190 ....................100 R

1190A..................100 R

1190B..................100 R

1190C..................100 R

TABLE 100 A

The following defects are applicable to carcass Item Nos. 100, 100A, 100B, 101, 102, 102B, 155, 155B, 155C. Sample 

unit shall be one carcass, side or quarter. 

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at 

any point.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 1.0 

inch (25 mm) in depth at any point. (Item Nos. 

100A, 100B, 102B, 155B, 155C) 

103 Sides/quarters are not matched. (Item Nos. 

100, 100A, 100B)

206 All cut separations not forming an approximate 

right angle with the skin surface. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s). 

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight. 

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

111 The split surface of chine not exposing the 

spinal groove to be evident on at least 75 

percent of the length of the side.

127 Evidence of dark cutting or callused beef. 

140 Maximum fat thickness at any point exceeding 

specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

 

142 Presence of the kidney, kidney knob, and 

hanging tender. (Item Nos. 100A, 100B, 102B, 

155B, 155C)

 

149 The quarters are not completely or partially 

separated by a cut following the natural 

curvature between the 12th and 13th ribs.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in 

a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) in the 

longest dimension. 

294 Presence of any portion of the spinal cord 

measuring 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

296 Product not within specified weight range. 
IMPS QA TABLES 100-3 Effective Date: June 1997 

TABLE 100 B

The following defects are applicable to bone-in rib Item Nos. 103, 103A, 104, 107, 107A, 109, 109A, 109C, 109D, 109E. 

 Sample unit shall be one rib item.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams). 

106 Backstrap measuring 1.0 inch (25 mm) or more 

in one dimension and 0.5 inch (13 mm) or more 

in a second dimension. (Item Nos. 109, 109A, 

109C, 109D)

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one dimension 

and 0.5 inch (13 mm) or more in a second 

dimension. (Item Nos. 109, 109A, 109C, 109D)

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight. 

227 Presence of the diaphragm and fat on the ventral 

surface of the vertebrae exceeding 1.0 inch (25 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. 

112 The chine bone not removed as specified. (Item 

Nos. 103A, 104, 107, 107A, 109, 109A, 109C, 

109D)

113 Presence of blade bone and related cartilage 

measuring 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. (Item Nos. 104, 107, 109, 

109A, 109C, 109D)

 228 Presence of blade bone and related cartilage 

measuring 0.3 inch (8 mm) or more but less 

than 1.0 inch (25 mm) in one dimension and 0.2 

inch (5 mm) or more in a second dimension. 

(Item Nos. 104, 107, 109, 109A, 109C, 109D)

231 The fat cover having a hole larger than 2.0 

square inches (12.9 sq cm). (Item Nos. 109, 

109A)

232 Fat cover extending beyond short plate side 0.5 

inch (13 mm) or more. (Item Nos. 109, 109A) 
IMPS QA TABLES 100-4 Effective Date: June 1997 

233 The underlying fat covering the longissimus 

dorsi and spinalis dorsi not trimmed to an 

uniform thickness for the entire seamed surface 

(No more than 0.5 inch (13 mm) difference). 

(Item Nos. 109A, 109C, 109D)

115 Presence of chine or feather bone measuring 0.5 

inch (13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension. 

(Item Nos. 109A, 109C, 109D, 109E)

234 Presence of chine or feather bone measuring 0.2 

inch (5 mm) or more but less than 0.5 inch (13 

mm) in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. (Item Nos. 109A, 

109C, 109D)

116 Presence of fat cover. (Item Nos. 109C, 109D)

127 Evidence of dark cutting or callused beef. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-5 Effective Date: June 1997 

TABLE 100 C

The following defects are applicable to boneless rib Item Nos. 108, 109B 1/, 110, 111, 112, 112A. Sample unit shall be 

1 rib item.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or more 

in one dimension and 0.5 inch (13 mm) or more 

in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one dimension 

and 0.5 inch (13 mm) or more in a second 

dimension. 

107 A small amount or more of lean removed from 

major muscle(s). 2/

221 More than a slight amount, but less than a small 

amount, of lean removed from major 

muscle(s). 2/

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight. 2/

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight. 2/

232 Fat cover extending beyond short plate side 0.5 

inch (13 mm) or more. (Item No. 110)

116 Presence of fat cover. (Item Nos. 112, 112A)

127 Evidence of dark cutting or callused beef.

140 Maximum fat thickness at any point exceeding 

specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)

1/ Sample unit for 109B shall be 5 lbs. finished product. The AMS agent shall determine the supervision necessary 

to assure proper specified origin of all raw materials used.

2/ Not applicable to Item No. 109B. 
IMPS QA TABLES 100-6 Effective Date: June 1997 

TABLE 100 D

The following defects are applicable to bone-in forequarter Item Nos. 113, 113A, 113B, 113C, 117, 118, 121, 121F, 

122, 125, 127, 132. Sample unit shall be one roast or item as applicable.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at any 

point.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of dark cutting or callused beef.

225 Cut dividing the chuck is more than 5.0 inches 

(12.5 cm) or less than 3.0 inches (7.5 cm) ventral 

from the longissimus dorsi at the rib end. (Item 

Nos. 113A, 113B) 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.
IMPS QA TABLES 100-7 Effective Date: June 1997 

TABLE 100 E

The following defects are applicable to boneless forequarter Item Nos. 102A, 114, 114A, 114B, 114C, 114D, 114E, 

115, 115A, 115B, 115C, 116, 116A, 116B, 116C, 116D, 116E, 119, 120, 120A, 120B, 120C, 126, 126A, 128, 130A, 133. 

Sample unit shall be one roast or item as applicable.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at any 

point.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

205 Presence of score more than 0.5 inch (13 mm) 

in depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

104 Bone or cartilage measuring 1.0 inch (25 mm) 

or more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or more 

in one dimension and 0.5 inch (13 mm) or more 

in a second dimension.

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension.

212 Presence of tendons on elbow end of shoulder 

clod protruding more than 0.3 inch (8 mm) from 

the surface of the lean.

213 Heavy connective tissue on the surface of the 

lower (ventral) edge of the short plate or flank 

measuring 3.0 square inches (19.4 sq cm) or 

more. (Item No. 102A)

214 The tendinous ends of shanks to a point where 

a cross-sectional cut exposes less than 75 

percent lean tissue.

218 Prescapular and/or any exposed lymph glands 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

220 Diameter of blood vessel when only a crosssection is exposed measuring 1.0 inch (25 mm) 

or more in any dimension or exposed blood 

vessel that measures 1.0 inch (25 mm) or more 

in length and 0.5 inch (13 mm) or more in 

diameter.

107 A small amount or more of lean removed from 

major muscles.

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of dark cutting or callused beef.

224 The hard fat along the sternum edge not 

trimmed level with the boned surface. (Item No. 

120)

225 Cut dividing the chuck is more than 5.0 inches 

(12.5 cm) or less than 3.0 inches (7.5 cm) 

ventral from the longissimus dorsi at the rib end. 

 (Item Nos. 115, 115C, 116, 126, 126A, 128) 

238 The clod is less than 1.0 inch (25 mm) thick at 

any point except within 3/4 inch (19 mm) of the 

juncture of the trapezius and latissimus dorsi. 

(Item Nos. 114A, 114B)

239 Thin end of clod overlapping more than 1.0 inch 

(25 mm). (Item Nos. 114A, 114B)

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in 

a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 
IMPS QA TABLES 100-8 Effective Date: June 1997 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-9 Effective Date: June 1997 

TABLE 100 F

The following defects are applicable to boneless plate Item Nos. 121A, 121B, 121C, 121D, 121E, 121G, 122A, 123D. 

Sample unit shall be one roast or item as applicable. 

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at any 

point. (Item Nos. 121A, 121C, 121G)

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2.

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

213 Heavy connective tissue on the surface of the 

lower (ventral) edge of the short plate or flank 

measuring 3.0 square inches (19.4 sq cm) or 

more.

215 The membranous covering from skirts, flanks, 

and abdominal section of short plates or the 

membranous portion of the diaphragm 

measuring 2.0 square inches (12.9 sq cm) or 

more. (Item Nos. 121B, 121D, 121E)

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

226 End of diaphragm not reasonably squared off. 

(Item No. 121E)

127 Evidence of dark cutting or callused beef.

138 Less than specified amount of lean exposed 

or remaining fat exceeds specified depth at 

any point. (Item Nos. 121D, 121E)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-10 Effective Date: June 1997 

TABLE 100 G

The following defects are applicable to bone-in short rib/beef bones Item Nos. 123, 123A, 123B, 123C, 124, 130, 134. 

Sample unit shall be no less than 5 pounds. 

124 Short rib consisting of less than 2 or more than 5 

ribs or not the number of specified ribs.

126 Bones in sample unit not shank, femur, or 

humerus. (Item No. 134)

128 Marrow not exposed on at least 1 end of each 

sawed section. (Item No. 134)

209 The dorsal side of the short rib not at an 

approximate right angle to the rib bones nor 

approximately parallel with ventral side.

236 Evidence of cartilaginous junctures of the rib and 

thoracic vertebrae 1.0 inch (25 mm) or more in 

any dimension. (Item Nos. 124, 130)

244 Evidence of any costal cartilages on the short rib.

245 Evidence of any portion of the deep pectoral on 

the short rib.

246 The latissimus dorsi not continuous across the 

cut surface on the dorsal side. (Item Nos. 123, 

123C)

248 Presence of diaphragm, and serous membrane 

(peritoneum) exceeding 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) in a second 

dimension on short ribs.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

249 Serratus ventralis not continuous for at least two 

ribs on both the dorsal and ventral sides of the 

short rib. (Item No. 123A)

250 The serratus ventralis continuous for at least two 

ribs on the both dorsal and ventral sides. (Item 

Nos. 123B, 123C)

251 The latissimus dorsi and exterior fat cover not 

removed. (Item Nos. 123A, 123B)

256 Ribs exceed specified width (distance between 

the dorsal and ventral sides) of the rib sections 

by 0.5 inch (13 mm).

284 Bone sections exceed specified length by 1.0 

inch (25 mm) or more. (Item No. 134)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-11 Effective Date: June 1997 

TABLE 100 H 

1/ 2/ 

The following defects are applicable to special trim/diced beef/kabobs Item Nos. 135, 135A, 135B, 139. Lot 

and sample unit shall be 5 lbs. finished product.

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

218 Popliteal, prescapular, prefemoral and/or 

any exposed lymph glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

220 Diameter of blood vessel measuring 0.5 inch 

(13 mm) or more in any dimension and 0.1 

inch (2 mm) or more in a second dimension.

127 Evidence of dark cutting or callused beef.

230 Presence of two or more pieces that are less 

than 0.5 inch (13 mm) at any point. 

(Item No. 139)

129 More than 25 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 2.5 inches (6.3 

cm) in length and/or are not of a size 

equivalent to a 3/4 inch (19 mm) to 1.5 

inches (3.8 cm) cube. (Item No. 135)

130 More than 15 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 2.5 inches (6.3 

cm) in length and/or are not of a size 

equivalent to a 3/4 inch (19 mm) to 1.5 inch 

(3.8 cm) cube. (Item No. 135A)
IMPS QA TABLES 100-12 Effective Date: June 1997 

131 More than 10 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 3.0 inches (7.5 

cm) in length and/or are not of a size 

equivalent to a 1.0 inch (25 mm) to 1.5 inches 

(3.8 cm) cube. (Item No. 135B)

132 More than 10 percent, by weight, of sample 

unit consisting of dices that have exposed 

surface and/or seam fat exceeding specified 

fat thickness at any point. (Item Nos. 135, 

135A, 135B) 

134 More than 10 percent, by weight, of the 

sample unit consisting of pieces having 

surface area that is less than 8.0 square 

inches (51.6 sq cm) on one side. (Item No. 

139)

138 Less than specified amount of lean exposed 

or remaining fat exceeds specified depth at 

any point. (Item No. 139)

254 Presence of heavy opaque connective tissue 

measuring 3.0 square inches (19.4 sq cm) or 

more (Item No. 139)

255 Presence of two dices having connective 

tissue measuring more than 0.2 inch (5 mm) in 

thickness (width) (score one defect per two 

dices). 

258 Presence of 2 or more acceptable dice size 

pieces that consist entirely of fat (do not 

score if defect 132 is scored in the same 

sample unit). 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in 

a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

194 Presence of any portion of the spinal cord. 

295 Presence of dehydrated surfaces measuring 

1.0 square inch (6.5 sq cm) or more.

1/ Presence of shank and/or, unless otherwise specified, heel meat shall cause rejection of the lot.

2/ Presence of product having ground appearance shall cause rejection of the lot.
IMPS QA TABLES 100-13 Effective Date: June 1997 

TABLE 100 I

The following defects are applicable to item No. 138 and fresh-chilled boneless beef prior to production of ground 

beef Item Nos. 136, 136A, 136B, 136C, 137, 137A. Sample unit shall consist of a minimum of 10 pounds of adjacent 

meat. Evidence of beef after final grinding appearing abnormally light in color (i.e., light grayish pink) shall cause 

rejection of the lot.

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or more 

in one dimension and 0.5 inch (13 mm) or more 

in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inches in one dimension and 

0.5 inch (13 mm) or more in a second 

dimension. 

212 Presence of tendons on elbow end of clod of the 

shoulder clod protruding more than 0.3 inch (8 

mm) from the surface of the lean. 

214 The tendinous ends of shanks, knuckles, and 

bottom rounds to a point where a cross-sectional 

cut exposes less than 75 percent lean tissue.

215 The membranous covering from skirts, flanks, 

hanging tenders, and abdominal section of short 

plates or the membranous portion of the 

diaphragm measuring 5.0 square inches (32.3 

sq cm) or more.

218 Popliteal, prescapular, prefemoral and/or any 

exposed lymph glands measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

219 Non Carcass components, cod, udder, kidney, 

pelvic, or heart fat having a surface area 

measuring 2.0 square inches (12.9 sq cm) or 

more and 0.5 inch (13 mm) or more in depth at 

any point.

253 Presence of 2 or more pieces of any size which 

more than 50 percent of its surface area is 

composed of heavy opaque connective tissue, 

bone, or cartilage, (do not score if defects 104, 

208, 212, 215, or 254 are scored for those 

pieces).

254 Presence of heavy opaque connective tissue 

measuring 3.0 square inches (19.4 sq cm) or 

more.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 
IMPS QA TABLES 100-14 Effective Date: June 1997 

TABLE 100 J

The following defects are applicable to bone-in round Item Nos. 157, 158, 158A, 160, 160A, 160B, 164, 166A, 166B. 

Sample unit shall be one roast or item as applicable.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

218 Presence of any exposed lymph gland 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

107 A small amount or more of lean removed from 

major muscle(s). 

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of dark cutting or callused beef. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

257 Presence of the gambrel cord protruding more 

than 0.3 inch (8 mm). 

261 Presence of the obliquus abdominis internus 

(flank muscle).

263 Presence of sacrosciatic ligament measuring 

1.0 square inch (6.5 sq cm) or more. (Item Nos. 

160, 160A, 164, 166A, 166B)

264 Presence of the thick opaque portion of the 

gracilis membrane measuring 1.0 square inch 

(6.5 sq cm) or more. (Item Nos. 160, 160A, 164, 

166A, 166B)

265 Presence of the lean and fat that overlaid the 

aitch bone measuring 2.0 square inches (12.9 

sq cm) or more and 0.5 inch (13 mm) or more in 

depth at any point. (Item Nos. 160, 160A, 164, 

166A, 166B)

268 The shank not removed at the stifle joint and by a 

cut through the natural seam between the heel 

(gastrocnemius and superficial digital flexor). 

(Item Nos. 157, 160, 160A, 164, 166A)

273 Presence of less than 3.0 inches (7.5 cm) or 

more than 5.0 inches (12.5 cm) of exposed 

shank bone and/or evidence of hock joint. (Item 

No. 166B)

175 Presence of aitch and/or tail bones measuring 

0.5 inch (13 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second dimension. 

(Item Nos. 160, 164, 166A, 166B)

275 Presence of aitch and/or tail bones measuring 

0.2 inch (5 mm) or more but less than 0.5 inch 

(13 mm) in one dimension and 0.2 inch (5 mm) 

or more in a second dimension. (Item Nos. 160, 

160A, 164, 166A, 166B) 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-15 Effective Date: June 1997 

TABLE 100 K

The following defects are applicable to bone-in loin Item Nos. 172, 172A, 173, 174, 175, 181, 181A. Sample unit shall 

be one roast or item as applicable. 

203 Presence of the kidney, kidney knob, and/or 

hanging tender. 

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 1.0 inch 

(25 mm) in depth at any point. 

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight. 

223 Fat over the inside surface of rib exceeding 0.2 

inch (5 mm) in depth at any point.

115 Presence of chine bone measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. (Item No. 

175)

234 Presence of chine bone measuring 0.2 inch (5 

mm) or more but less than 0.5 inch (13 mm) in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. (Item No. 175)

127 Evidence of dark cutting or callused beef.

261 Presence of the obliquus abdominis internus 

(flank muscle). (Item Nos. 181, 181A)

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-16 Effective Date: June 1997 

TABLE 100 L

The following defects are applicable to boneless hindquarter Item Nos. 155A, 159, 161, 161A, 161B, 165, 165A, 165B, 

166, 193. Sample unit shall be one roast or item as applicable.

203 Presence of the kidney, kidney knob, and/or 

hanging tender.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is multiplied 

by the length is equal to or greater than 2.

206 All cut separations not forming an approximate right 

angle with the skin surface (not applicable for cut 

separations through natural seams).

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

214 The tendinous ends of shanks, knuckles, and 

bottom rounds to a point where a cross-sectional 

cut exposes less than 75 percent lean tissue.

215 The membranous covering from skirts, flanks, 

hanging tenders, and abdominal section of short 

plates or the membranous portion of the diaphragm 

measuring 2.0 square inches (12.9 sq cm) or more.

218 Popliteal, prefemoral and/or any exposed lymph 

glands measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

220 Diameter of blood vessel when only a crosssection is exposed measuring 1.0 inch (25 mm) or 

more in any dimension or exposed blood vessel 

that measures 1.0 inch (25 mm) or more in length 

and 0.5 inch (13 mm) or more in diameter.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent of 

cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent but 

not more than 4 percent of cut weight.

127 Evidence of dark cutting or callused beef.
IMPS QA TABLES 100-17 Effective Date: June 1997 

261 Presence of the obliquus abdominis internus (flank 

muscle). (Item Nos. 159, 161, 161A, 165, 165A, 

165B, 166)

263 Presence of sacrosciatic ligament measuring 1.0 

square inch (6.5 sq cm) or more. (Item Nos. 159, 

161, 161A, 165, 165A, 165B, 166)

264 Presence of the thick opaque portion of the gracilis 

membrane measuring 1.0 square inch (6.5 sq cm) 

or more. (Item Nos. 159, 161, 161A, 165, 165A, 

165B, 166)

265 Presence of the lean and fat that overlaid the aitch 

bone measuring 2.0 square inches (12.9 sq cm) or 

more and 0.5 inch (13 mm) or more in depth at any 

point. (Item Nos. 159, 161, 161A, 165, 165A, 165B, 

166)

268 The shank not removed at the stifle joint and by a 

cut through the natural seam between the heel 

(gastrocnemius and superficial digital flexor). (Item 

Nos. 161, 161A, 165, 165A, 165B, 166) 

140 Maximum fat thickness at any point exceeding that 

specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) in a second 

dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 percent 

of the weight of the cut.)
IMPS QA TABLES 100-18 Effective Date: June 1997 

TABLE 100 M

The following defects are applicable to boneless round Item Nos. 163, 163A, 167, 167A, 167B, 167C, 167D, 168, 169, 

169A, 169B, 170, 170A, 171, 171A, 171B, 171C. Sample unit shall be one roast or item as applicable.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams). 

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

214 The tendinous ends of shanks, knuckles, and 

bottom rounds to a point where a crosssectional cut exposes less than 75 percent lean 

tissue. 

218 Popliteal and/or any exposed lymph glands 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. (Item Nos. 163, 170, 170A, 

171B, 171C)

220 Diameter of blood vessel when only a crosssection is exposed measuring 1.0 inch (25 mm) 

or more in any dimension or exposed blood 

vessel that measures 1.0 inch (25 mm) or more 

in length and 0.5 inch (13 mm) or more in 

diameter.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of dark cutting or callused beef.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

247 Presence of loose "skin" tissue on the outside of 

the peeled knuckle measuring 3.0 square inches 

(19.4 sq cm) or more. (Item No. 167A) 

254 Presence of heavy opaque connective tissue 

measuring 3.0 square inches (19.4 sq cm) or 

more. (Item Nos. 170, 170A, 171B)

263 Presence of sacrosciatic ligament measuring 

1.0 square inch (6.5 sq cm) or more.

264 Presence of the thick opaque portion of the 

gracilis membrane measuring 1.0 square inch 

(6.5 sq cm) or more. (Item Nos. 163, 169) 

265 Presence of the lean and fat that overlaid the 

aitch bone measuring 2.0 square inches (12.9 

sq cm) or more and 0.5 inch (13 mm) or more in 

depth at any point. (Item Nos. 163, 168, 169)

268 The shank not removed at the stifle joint and by a 

cut through the natural seam between the heel 

(gastrocnemius and superficial digital flexor).

270 The heel (gastrocnemius) not removed along the 

natural seam adjacent to the semitendinosus 

and biceps femoris. (Item Nos. 170A, 171A, 

171B)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.
IMPS QA TABLES 100-19 Effective Date: June 1997 

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-20 Effective Date: June 1997 

TABLE 100 N

The following defects are applicable to boneless strip loin Item No. 180. Sample unit shall be one roast or item as 

applicable.

203 Presence of kidney, kidney knob, and/or hanging 

tender.

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 1.0 inch 

(25 mm) in depth at any point.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of dark cutting or callused beef.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-21 Effective Date: June 1997 

TABLE 100 O

The following defects are applicable to tenderloin Item Nos. 189, 189A, 189B, 190, 190A, 191, 191A, 191B, 192, 192A. 

Sample unit shall be one roast or item as applicable.

205 Presence of score with a depth of 0.5 inch (13 

mm) or more and 1.0 inch (25 mm) or more in 

length.

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

220 Diameter of blood vessel when only a crosssection is exposed measuring 1.0 inch (25 mm) 

or more in any dimension or exposed blood 

vessel that measures 1.0 inch (25 mm) or more 

in length and 0.5 inch (13 mm) or more in 

diameter.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

242 The lean surface having more than 0.2 inch (5 

mm) fat thickness at any point. (Item Nos. 189A, 

189B, 190, 190A, 191)

243 Presence of surface fat not tapered down from 

the exposed lymph gland over the psoas major 

to the anterior end of the tenderloin. (Item Nos. 

189, 192) 

254 Presence of membranous tissue covering the 

psoas major measuring 3.0 square inches (19.4 

sq cm) or more. (Item No. 190A)

261 Obliquus abdominis internus (flap) (if present) 

not trimmed level with the fat surface. (Item Nos. 

189, 191)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

299 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 
IMPS QA TABLES 100-22 Effective Date: June 1997 

TABLE 100 P

The following defects are applicable to boneless sirloin Item Nos. 182, 183, 184, 184A, 184B, 184C, 184D, 184E, 185, 

185A, 185B, 185C, 185D, 186. Sample unit shall be one roast or item as applicable.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at deepest point and when depth is 

multiplied by the length is equal to or greater 

than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not applicable 

for cut separations through natural seams).

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

107 A small amount or more of lean removed from 

major muscle(s). 

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight. 

127 Evidence of dark cutting or callused beef. 

254 Presence of heavy opaque connective tissue 

measuring 3.0 square inches (19.4 sq cm) or 

more.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

263 Presence of sacrosciatic ligament measuring 

1.0 square inch (6.5 sq cm) or more. (Not 

applicable to Item No. 184C) 

272 Presence of underlying connective tissue after 

removal of the obliquus abdominis internus 

measuring 3.0 square inches (19.4 sq cm) or 

more. (Item Nos. 183, 186)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 100-23 Effective Date: June 1997 

TABLE 100 Q 1/

The following defects are applicable to all bone-in portion cut items. Sample unit shall be one portion cut item. No 

individual defect shall be scored more than once per sample unit. 

209 The dorsal side of the short rib not at an 

approximate right angle to the rib bones nor 

approximately parallel with ventral side. (Item 

No. 1123)

110 Backstrap measuring 0.2 inch (5 mm) or more 

inch in one dimension and 0.5 inch (13 mm) or 

more in a second dimension. 

118 Exposed lymph glands measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

127 Evidence of dark cutting or callused beef. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

249 Serratus ventralis not continuous for at least two 

ribs on both the dorsal and ventral sides of the 

short rib. (Item No. 1123) 

260 Weight of portion cut not within tolerance 

permitted. 

262 Score more than 1.0 inch (25 mm) in length and 

more than 1/2 the thickness of the portion cut in 

depth. 

163 Ventral edge of rib and loin items exceeding 

requirement by 0.2 inch (5 mm) or more. 

164 Presence of any portion of unauthorized muscles 

or bone exceeding 0.5 inch (13 mm) in any 

dimension on either side.

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more than 

tolerance. 

169 Diameter of tenderloin less than requirement. 

271 Item breaks completely apart when suspended 

from a point no less than 0.5 inch (13 mm) from 

outer edge. 

281 Presence of tag end measuring 1.0 inch (25 

mm) or more in any dimension and will not 

support the weight of the steak when 

suspended. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord. 

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more.

 

298 Cut not practically free of bone dust.

1/ No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion cut items (i.e., strip steaks may not be produced only from the posterior portion of a strip loin or rib 

steaks produced only from the anterior portion of a rib item). The AMS agent shall determine the supervision 

necessary to assure all suitable lean is used.
IMPS QA TABLES 100-24 Effective Date: June 1997 

TABLE 100 R 1/

The following defects are applicable to all boneless portion cut items except for Item Nos. 1100, 1101, 1102. Sample 

unit shall be 1 portion cut item. No individual defect shall be scored more than once per sample unit. 

102 Bone measuring 0.2 inch (5 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

110 Backstrap measuring 0.2 inch (5 mm) or more in 

one dimension and 0.5 inch (13 mm) or more in 

a second dimension. 

215 The membranous covering from skirts, flanks, 

hanging tenders, and abdominal section of short 

plates or the membranous portion of the 

diaphragm measuring 2.0 square inches (12.9 

sq cm) or more.

118 Exposed lymph gland measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

220 Presence of blood vessel measuring 0.5 inch 

(13 mm) or more in one dimension and 0.1 inch 

(2 mm) or more in a second dimension.

127 Evidence of dark cutting or callused beef.

226 End of diaphragm not reasonably squared off. 

252 Presence of unauthorized heavy connective 

tissue measuring 1.0 inch (25 mm) or more in 

one dimension and 0.1 inch (2 mm) or more in a 

second dimension. 

253 Presence of gluteus medius muscle on both 

sides of a strip loin steak, center cut (Item No. 

1180A).

260 Weight of portion cut not within tolerance 

permitted.

262 Score into the lean more than 1.0 inch (25 mm) 

in length and more than 1/2 the thickness of the 

portion cut in depth.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description.

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

163 Ventral edge of rib and loin items exceeding 

requirement by 0.2 inch (5 mm) or more. 
IMPS QA TABLES 100-25 Effective Date: June 1997 

164 Presence of any portion of unauthorized muscles 

or bone exceeding 0.5 inch (13 mm) in any 

dimension on either side.

266 Thickness of portion cut not within tolerance 

permitted (for 1136, 1136A, 1136B, 1136C, 1137, 

1137A thickness does not meet thickness 

requirements from resulting plate size).

267 Thickness uniformity of portion varies more than 

tolerance. 

271 Item breaks completely apart when suspended 

from a point no less than 0.5 inch (13 mm) from 

outer edge. (Not applicable to Item Nos. 1136, 

1136A, 1136B, 1136C, 1137, 1137A)

277 Folds in steaks resulting in overlap on more than 

20 percent of the surface area. (Item No. 1138A)

279 Specified dimensions (e.g., diameter, length and 

width) of portion cut not within 0.5 inch (13 mm).

281 Presence of tag end measuring 1.0 inch (25 

mm) or more in any dimension and will not 

support the weight of the steak when 

suspended. 

289 Ground beef patty or flaked and formed steak 

having color that is abnormally light (i.e., light 

grayish pink).

290 Presence of green/brown/gray areas 1.0 square 

inch (6.5 sq cm) or more. (Item No. 1138A)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

294 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more. 

298 Cut not practically free of bone dust. 

1/ No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion cut items (i.e., strip steaks may not be produced only from the posterior portion of a strip loin or rib 

steaks produced only from the anterior portion of a rib item). The AMS agent shall determine the supervision 

necessary to assure all suitable lean is used. Raw materials used for ground beef patties, flaked and formed 

steaks, and sliced and formed steaks shall be examined in accordance with items described in respective item 

description.
IMPS QA TABLES 100-26 Effective Date: June 1997 

TABLE 100 S 1/

The following defects are applicable to Item Nos. 1100, 1101, 1102. Sample unit shall be 1 portion cut item. No 

individual defect shall be scored more than once per sample unit. 

102 Bone or cartilage measuring 0.2 inch (5 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

110 Backstrap measuring 0.2 inch (5 mm) or more in 

one dimension and 0.5 inch (13 mm) or more in 

a second dimension.

118 Exposed lymph glands measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

220 Presence of blood vessel measuring 0.5 inch 

(13 mm) or more in one dimension and 0.1 inch 

(2 mm) or more a second dimension. 

252 Presence of heavy opaque connective tissue on 

outer edge of steaks measuring 1.0 inch (25 

mm) or more in one dimension and 0.3 inch (8 

mm) or more in a second dimension. 

255 Presence of intermuscular heavy connective 

tissue measuring 0.2 inch (5 mm) or more in 

thickness.

260 Weight of portion cut not within tolerance 

permitted.

262 Score more than 1.0 inch (25 mm) in length and 

more than 1/2 the thickness of the portion cut in 

depth.

127 Evidence of dark cutting or callused beef.

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more than 

tolerance. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

269 Surface and/or seam fat measuring 0.1 inch (2 

mm) or more in thickness exceeding 50 percent 

of total circumference of the steak. (Item No. 

1102)

270 Surface and/or seam fat exceeding 15 percent of 

total area on either side of the steak. (Item Nos. 

1100, 1101)

271 Item breaks completely apart when suspended 

from a point no less than 0.5 inch (13 mm) from 

outer edge. 

278 Knitting of two or more pieces together. (Item 

Nos. 1101, 1102) 

279 Specified dimensions (e.g., diameter, length and 

width) of portion cut not within 0.5 inch (13 mm). 

281 Presence of tag end measuring 1.0 inch (25 

mm) or more in any dimension and will not 

support the weight of the steak when 

suspended. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

194 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq cm) or more. 

298 Cut not practically free of bone dust. 

1/ The AMS agent shall determine the supervision necessary to assure proper specified origin of all raw materials 

used.
IMPS SERIES-200 INDEX 12/01/94 06/13/02

INDEX OF IMPS LAMB AND MUTTON ITEMS SERIES - 200

Item Defect

No. Table

200 .................... ....................200 A

200A.................. ....................200 A

200B.................. ....................200 A

202 .................... ....................200 A

203 .................... ....................200 A

204 .................... ....................200 B

204A.................. ....................200 B

204B.................. ....................200 B

204C ................. ....................200 B

204D ................. ....................200 B

204E.................. ....................200 B

206 .................... ....................200 C

207 .................... ....................200 C

207A.................. ....................200 C

208 .................... ....................200 D

208A.................. ....................200 D

208B.................. ....................200 D

208C ................. ....................200 D

209 .................... ....................200 E

209A.................. ....................200 E

Item........................................Defect

No. Table

209B........................................200 E

210 ..........................................200 E

229............................................200 A

229A.........................................200 A

230............................................200 A

231............................................200 F

232............................................200 F

232A.........................................200 F

232B........................................200 G

232C........................................200 G

232D........................................200 G

232E........................................200 G

233...........................................200 H

233A........................................200 H

233B........................................200 H

233C........................................200 H

233D........................................200 H

233E........................................200 H

233F........................................200 H

233G........................................200 H

Item ................... ......................Defect

No. Table

234.................... .......................200 I

234A.................. .......................200 I

234B ................. .......................200 I

234C................. .......................200 I

234D................. .......................200 I

234E ................. .......................200 I

234F.................. .......................200 I

234G................. .......................200 I

235.................... ......................200 A

236.................... ......................200 A

238.................... ......................200 J

239.................... ......................200 J

242.................... ......................200 F

243.................... ......................200 F

244.................... ......................200 F

245.................... .......................200 I

246.................... ......................200 G

295.................... ......................200 J

295A.................. ......................200 J

296.................... ......................200 K

296A.................. ......................200 K

INDEX OF IMPS LAMB AND MUTTON PORTION CUT ITEMS SERIES - 200

Item Defect

No. Table

1200.........................................200 L

1201.........................................200 L

1202.........................................200 L

1204B ......................................200 M

1204C......................................200 M

1204D......................................200 M

1204F.......................................200 M

1207.........................................200 M

1232A.......................................200 M

1232B ......................................200 N

1232C......................................200 N

1233E ......................................200 M

1234.........................................200 N

1234A.......................................200 N

1296.........................................200 N

1296A.......................................200 N

1297.........................................200 N

1297A.......................................200 N

1297B ......................................200 N
IMPS QA TABLES 200-2 12/01/94

TABLE 200 A

The following defects are applicable to carcass Item Nos. 200, 200A, 200B, 202, 203, 229, 229A, 230, 235, 236. Sample 

unit shall be 1 item.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at 

any point.

102 Trotter (lower foreshank) not properly 

removed. (Item No. 200B)

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

103 Cut separations not in accordance with item 

descriptions. (Item No. 200A, 200B)

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 0.5 

inch (13 mm) in depth at any point.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

142 Presence of the kidney, kidney knob, spleen, 

and/or hanging tender.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-3 12/01/94

TABLE 200 B

The following defects are applicable to rack Item Nos. 204, 204A, 204B, 204C, 204D, 204E. Sample unit shall be 1 item.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

104 Unauthorized bone or cartilage measuring 0.5 

inch (13 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension. 

208 Unauthorized bone or cartilage measuring 0.2 

inch (5 mm) or more but less than 0.5 inch (13 

mm) in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. (Item Nos. 

204C, 204D)

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. (Item Nos. 204C, 204D)

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

112 Chine bone not removed as specified. (Item 

Nos. 204A, 204B, 204C, 204D)

116 Presence of fat cover. (Item Nos. 204B, 204C, 

204D, 204E)

223 Fat over the inside surface of rib exceeding 0.2 

inch (5 mm) in depth at any point.

227 Presence of the diaphragm and fat on the 

ventral surface of the vertebrae exceeding 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension. 

233 The underlying fat covering the longissimus 

dorsi and spinalis dorsi not trimmed to an 

uniform thickness for the entire seamed 

surface. (No more than 0.5 difference). (Item 

nos. 204C, 204D, 204E) 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-4 12/01/94

TABLE 200 C

The following defects are applicable to bone-in shoulder Item Nos. 206, 207, 207A. Sample unit shall be 1 item.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-5 12/01/94

TABLE 200 D

The following defects are applicable to boneless shoulder Item Nos. 208, 208A, 208B, 208C. Sample unit shall be 1 item.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at 

any point.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

207 The breast not separated from the foreshank 

through the natural seam.

104 Bone or cartilage measuring 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. 

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. (Item Nos. 

204C, 204D)

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. (Item Nos. 204C, 204D)

212 Presence of tendons on elbow end of the 

outside shoulder protruding more than 0.3 

inch (8 mm) from the surface of the lean. 

218 Prescapular and/or any exposed lymph glands 

measuring 0.3 inch (8 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

220 Diameter of blood vessel when only a crosssection is exposed measuring 0.5 inch (13 

mm) or more in any dimension or exposed 

blood vessel that measures 0.5 inch (13 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-6 12/01/94

TABLE 200 E

The following defects are applicable to breast/rib/shank Item Nos. 209, 209A, 209B, 210. Sample unit shall be 1 item.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at 

any point.

102 Trotter (lower foreshank) not properly 

removed.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction. 

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2.

207 The brisket not separated from the foreshank 

through the natural seam.

124 Rib number incorrect.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

243 Evidence of cartilaginous junctures of the rib 

and thoracic vertebrae.

248 Presence of diaphragm, and serous 

membrane (peritoneum) exceeding 1.0 inch 

(25 mm) in one dimension and 0.5 inch (13 

mm) in a second dimension.

251 The latissimus dorsi and exterior fat cover not 

removed. (Item No. 209A)

256 Ribs exceed specified width (distance 

between the dorsal and ventral sides) of the 

rib sections by 0.5 inch (13 mm). (Item No. 

209A)

182 Cross section of costal cartilages not evident. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-7 12/01/94

TABLE 200 F

The following defects are applicable to bone-in loin Item Nos. 231, 232, 232A, 242, 243, 244. Sample unit shall be 1 piece.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

203 Presence of the kidney, kidney knob, spleen, 

and/or hanging tender. 

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 0.5 

inch (13 mm) in depth at any point. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

273 Evidence of the spinal groove measuring 1.0 

inch (25 mm) or more in any dimension.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) in a second 

dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust. 

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-8 12/01/94

TABLE 200 G

The following defects are applicable to boneless loin Item Nos. 232B, 232C, 232D, 232E, 246. Sample unit shall be 1 

piece.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

203 Presence of kidney, kidney knob, spleen, 

and/or hanging tender.

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 0.5 

inch (13 mm) in depth at any point.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

104 Bone or cartilage measuring 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. 

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

220 Diameter of blood vessel when only a crosssection is exposed measuring 0.5 inch (13 

mm) or more in any dimension or exposed 

blood vessel that measures 0.5 inch (13 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust. 

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-9 12/01/94

TABLE 200 H

The following defects are applicable to bone-in leg Item Nos. 233, 233A, 233B, 233C, 233D, 233E, 233F, 233G. Sample 

unit shall be one piece.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

102 Trotter (lower foreshank) not properly 

removed.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

104 Bone measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

107 A small amount or more of lean removed from 

major muscle(s). 

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

257 Presence of gambrel cord protruding more 

than 0.3 inch (8 mm).

261 Presence of the obliquus internus abdominis 

and rectus abdominis (flank muscles).

265 Presence of the lean and fat that overlaid the 

aitch bone measuring 1.0 square inch. (Item 

233G)

268 The shank not removed as specified (at the 

stifle joint and by a cut through the natural 

seam between the heel (gastrocnemius) and 

superficial digital flexor.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 200-10 12/01/94

TABLE 200 I

The following defects are applicable to boneless leg Item Nos. 234, 234A, 234B, 234C, 234D, 234E, 234F, 234G, 245. 

Sample unit shall consist of 1 piece.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

104 Bone and cartilage measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

208 Bone and cartilage measuring 0.2 inch (5 

mm) or more but less than 0.5 inch (13 mm) 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

211 Calcified (scratchy) periosteum measuring 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension.

214 The tendinous ends of shanks, knuckles, and 

bottoms having a cross-sectional cut exposing 

less than 75 percent lean tissue. 

218 Popliteal and/or any exposed lymph glands 

measuring 0.3 inch (8 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

220 Diameter of blood vessel when only a crosssection is exposed measuring 0.5 inch (13 

mm) or more in any dimension or exposed 

blood vessel that measures 0.5 inch (13 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

257 Presence of gambrel cord protruding more 

than 0.3 inch (8 mm).

261 Presence of the obliquus internus abdominis 

and rectus abdominis (flank muscles).

263 Presence of sacrosciatic ligament measuring 

1.0 square inch or more.

264 Presence of the thick opaque portion of the 

gracilis membrane measuring 1.0 square 

inches or more. 

265 Presence of the lean and fat that overlaid the 

aitch bone measuring 1.0 square inch.

268 The shank not removed as specified (at the 

stifle joint and by a cut through the natural 

seam between the heel (gastrocnemius) and 

superficial digital flexor.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.) 
IMPS QA TABLES 200-11 12/01/94

TABLE 200 J1, 2/

The following defects are applicable to lean trim/cubes/kabobs Item Nos. 238, 239, 295, 295A. Lot and sample unit shall 

be 5 lbs. finished product.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

104 Bone and cartilage measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension. 

208 Bone and cartilage measuring 0.2 inch (5 

mm) or more but less than 0.5 inch (13 mm) 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

218 Exposed lymph glands measuring 0.3 inch (8 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

220 Diameter of blood vessel when only a crosssection is exposed measuring 0.5 inch (13 

mm) or more in any dimension or exposed 

blood vessel that measures 0.5 inch (13 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter. 

127 Evidence of callused meat.

129 More than 15 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 2.5 inches (6.2 

cm) in length and/or are not of a size 

equivalent to a 0.5 inch (13 mm) to 1.25 inch 

(3.1 cm) cube. (Item No. 295)

128 Less than 75 percent of lean exposed and 

remaining fat exceeds 0.25 inch (6 mm) depth 

at any point. (Item No. 239)

228 Presence of two or more pieces that are less 

than 0.5 inch (13 mm) at any point. (Item No. 

239)

131 More than 10 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 2.5 inches (6.2 

cm) in length and/or are not of a size 

equivalent to a 1.5 inches (3.8 cm) to 2.0 

inches (5.0 cm) cube. (Item No. 295A)

133 More than 10 percent, by weight, of sample 

unit consisting of dices that have exposed 

surface and/or seam fat exceeding 0.25 inch 

(6 mm) thickness at any point. 

134 More than 10 percent, by weight, of the sample 

unit consisting of pieces having surface area 

that is less than 6.0 square inches on one 

side. (Item No. 239)

255 Presence of two dices having connective 

tissue measuring more than 0.2 inch (5 mm) 

in thickness (width) (score one defect per two 

dices). 

258 Presence of 2 or more acceptable dice size 

pieces that consist entirely of fat (do not score 

if defect 133 is scored in same sample unit). 

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

296 Product not within specified weight range. 

298 Cut not practically free of bone dust.

1/ Presence of shank and/or, unless otherwise specified, heel meat shall cause rejection of the lot.

2/ Presence of product having ground appearance shall cause rejection of the lot.
IMPS QA TABLES 200-12 12/01/94

TABLE 200 K

The following defects are applicable to ground lamb Item Nos. 296, 296A. Fresh-chilled boneless lamb shall be examined 

prior to grinding. Sample unit shall consist of a minimum of 10 pounds of adjacent meat. Evidence of lamb after final 

grinding appearing abnormally light in color (i.e. light grayish pink) shall cause rejection of the lot.

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

104 Bone or cartilage measuring 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. 

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

212 Presence of tendons on elbow end of the 

outside shoulder protruding more than 0.3 

inch (8 mm) from the surface of the lean. 

214 The tendinous ends of shanks, knuckles, and 

bottoms having a cross-sectional cut exposing 

less than 75 percent lean tissue.

215 The membranous covering from skirts, flanks, 

hanging tenders, and abdominal section of 

the breasts or the membranous portion of the 

diaphragm measuring 3.0 square inches or 

more.

218 Popliteal, prescapular, prefemoral and/or any 

exposed lymph glands measuring 0.3 inch (8 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

219 Cod, udder, kidney, pelvic, or heart fat having a 

surface area measuring 2.0 square inches or 

more and 0.5 inch (13 mm) or more in depth 

at any point.

220 Diameter of blood vessel when only a crosssection is exposed measuring 0.5 inch (13 

mm) or more in any dimension or exposed 

blood vessel that measures 0.5 inch (13 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter. 

253 Presence of 2 or more pieces of any size 

which more than 50 percent of its surface area 

is composed of heavy opaque connective 

tissue, bone, cartilage, or calcified periosteum 

(do not score if defects 104, 208, 212, 215, or 

254 are scored for those pieces).

254 Presence of heavy opaque connective tissue 

measuring 3.0 square inches or more.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a

second dimension.

296 Product not within specified weight range. 

298 Cut not practically free of bone dust.
IMPS QA TABLES 200-13 12/01/94

TABLE 200 L1, 2/

The following defects are applicable to cubed/braising steak Item Nos. 1200, 1201, and 1202. Sample unit shall be 1 

portion cut item. No individual defect shall be scored more than once per sample unit. 

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

104 Bone measuring 0.2 inch (5 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

110 Backstrap measuring 0.2 inch (5 mm) or more 

in one dimension and 0.5 inch (13 mm) or 

more in a second dimension. 

118 Exposed lymph glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

127 Evidence of callused meat.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

254 Presence of heavy opaque connective tissue.

255 Presence of intermuscular heavy connective 

tissue measuring 0.2 inch (5 mm) or more in 

any dimension.

260 Weight of portion cut not within tolerance 

permitted.

262 Score more than 1.0 inch (25 mm) in length 

and more than 1/2 the thickness of the portion 

cut in depth.

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more 

than tolerance. 

269 Surface and/or seam fat measuring 0.1 inch (2 

mm) or more in thickness exceeding 50 

percent of total circumference of the steak. 

(Item No. 1202)

270 Surface and/or seam fat exceeding 15 percent 

of total area on either side of the steak. (Item 

Nos. 1200, 1201)

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from outer edge. 

278 Knitting of two or more pieces together. (Item 

Nos. 1201, 1202) 

279 Specified dimension (e.g., diameter, length 

and width) of portion cut not within 0.5 inch (13 

mm). 

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

298 Cut not practically free of bone dust. 

1/ The AMS agent shall determine the supervision necessary to assure proper specified origin of all raw materials used.

2/ Presence of shank and/or, unless otherwise specified, heel meat shall cause rejection of the lot.
IMPS QA TABLES 200-14 12/01/94

TABLE 200 M 1/

The following defects are applicable to all bone-in portion cut items. Sample unit shall be one portion cut item. No 

individual defect shall be scored more than once per sample unit. 

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

127 Evidence of callused meat.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

260 Weight of portion cut not within tolerance 

permitted. 

262 Score more than 1.0 inch (25 mm) in length 

and more than 1/2 the thickness of the portion 

cut in depth. 

163 Ventral edge of rib and loin items exceeding 

requirement by 0.2 inch (5 mm) or more. 

164 Presence of any portion of unauthorized 

muscles or bones exceeding 0.5 inch (13 

mm) in any dimension on either side.

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more 

than tolerance. 

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from outer edge. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord. 

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

298 Cut not practically free of bone dust.

1/No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion cut items (i.e. loin chops may not be produced only from the posterior portion of a loin or rib chops 

produced only from the anterior portion of a rack item). The AMS agent shall determine the supervision necessary to 

assure all suitable lean is used.
IMPS QA TABLES 200-15 12/01/94

TABLE 200 N1, 2/

The following defects are applicable to all boneless portion cut items except for Item Nos. 1200, 1201, and 1202. Sample 

unit shall be 1 portion cut item. No individual defect shall be scored more than once per sample unit. 

101 Fell membrane measures greater than 1.0 

inch (25 mm) in any dimension.

118 Exposed lymph gland measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

220 Presence of blood vessel measuring 0.5 inch 

(13 mm) or more in one dimension and 0.1 

inch (2 mm) or more in a second dimension 

(when measured at right angle to each other). 

127 Evidence of callused meat.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeding that 

specified.

260 Weight of portion cut not within tolerance 

permitted.

262 Score into the lean more than 1.0 inch (25 

mm) in length and more than 1/2 the 

thickness of the portion cut in depth.

163 Ventral edge of rib and loin items exceeding 

requirement by 0.2 inch (5 mm) or more. 

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more 

than tolerance. 

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from outer edge. (Not applicable to 

Item Nos. 1296, 1296A, 1297, 1297A, 1297B)

291 Presence of tag ends measuring 0.5 inch (13 

mm) or more in any dimension and will not 

support the weight of the chop when 

suspended.

292 Bruise measuring 0.5 inch (13 mm) or more in 

any dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.1 inch (2 mm) in 

a second dimension (when measured at right 

angles to each other).

294 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

298 Cut not practically free of bone dust. 

1/ No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion cut items (i.e. loin chops may not be produced only from the posterior portion of a loin or rib chops 

produced only from the anterior portion of a rack item). The AMS agent shall determine the supervision necessary to 

assure all suitable lean is used. Raw materials used for ground beef patties, flaked and formed steaks, and sliced and 

formed steaks shall be examined in accordance with items described in respective item description.

2/ Presence of shank and/or, unless otherwise specified, heel meat shall cause rejection of the lot.

C:/mydocuments/qa2tboff

P;/impsoff/msword/qa2tboff 
IMPS QA TABLES 300-1 Effective Date: June 1997

 

INDEX OF IMPS VEAL AND CALF ITEMS SERIES - 300

Item Defect

No. Table

Item.................... .................. Defect

No. Table

Item Defect

No. Table

300 .................... ....................300 A

303 .................... ....................300 A

304 .................... ....................300 A

304A.................. ....................300 A

306 .................... ....................300 B

306A.................. ....................300 B

306B.................. ....................300 B

306C ................. ....................300 B

306D ................. ....................300 B

306E.................. ....................300 B

307 .................... ....................300 B

307A.................. ....................300 B

308 .................... ....................300 C

308A.................. ....................300 C

309 .................... ....................300 C

309A.................. ....................300 C

309B.................. ....................300 D

309C ................. ....................300 D

309D ................. ....................300 D

309E.................. ....................300 D 

309F.................. ....................300 D

309G................. ....................300 D

310 ................... ....................300 D

310A......................................300 D

310B......................................300 D

310C......................................300 D

310D......................................300 C

311.........................................300 D

311A......................................300 D

311B......................................300 D

311C......................................300 D

312.........................................300 E

313.........................................300 E

314.........................................300 E

330..........................................300 A

330A.......................................300 A

331..........................................300 L

332..........................................300 L

334..........................................300 A

335.........................................300 H

336.........................................300 H

337.........................................300 E

338..........................................300 J

339..........................................300 I

341..........................................300 A

342.........................................300 G

344.................... ....................300 G

344A.................. .....................300 G

346.................... .....................300 G

346A.................. .....................300 G

347.................... .....................300 G

349.................... .....................300 H

349A.................. .....................300 H

350.................... .....................300 H

351.................... .....................300 H

352.................... .....................300 H

352A.................. .....................300 H

363.................... .....................300 H

363A.................. .....................300 H

363B ................. .....................300 H

395.................... .....................300 K

395A.................. .....................300 K

396.................... .....................300 J

396A.................. .....................300 J

396B ................. .....................300 J

397.................... .....................300 J

397A.................. .....................300 J

INDEX OF IMPS VEAL AND CALF PORTION CUT ITEMS SERIES - 300

Item Defect Item Defect Item Defect

No. Table No. Table No. Table

1300.........................................300 K

1301.........................................300 K

1302.........................................300 K

1306.........................................300 L

1306A.......................................300 L

1306B ......................................300 L

1306C......................................300 L

1306D......................................300 L

1306E ......................................300 L

1309 .........................................300 L

1309A.......................................300 L

1312 .........................................300 L

1332 .........................................300 L

1336 ........................................300 M

1337 ........................................300 M

1338 ........................................300 M

1338A......................................300 M

1338B......................................300 M

1349A......................................300 M

1396.........................................300 M

1396A......................................300 M

1396B......................................300 M

1397.........................................300 M

1397A......................................300 M
IMPS QA TABLES 300-2 Effective Date: June 1997

TABLE 300 A

The following defects are applicable to Item Nos. 300, 303, 304, 304A, 330, 330A, 334, 341. Sample unit shall be 1 item.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at 

any point.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions Item No. 341 not 

 trimmed as specified. 

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

297 Item not properly netted or tied when specified. 

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 300-3 Effective Date: June 1997

TABLE 300 B

The following defects are applicable to Item Nos. 306, 306A, 306B, 306C, 306D, 306E, 307, 307A. Sample unit shall be 1 

item.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

104 Unauthorized bone or cartilage measuring 0.5 

inch (13 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension. 

208 Unauthorized bone or cartilage measuring 0.2 

inch (5 mm) or more but less than 0.5 inch (13 

mm) in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

116 Presence of exterior fat cover (307, 307A).

227 Presence of the diaphragm and fat on the 

ventral surface of the vertebrae exceeding 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

297 Item not properly netted or tied when specified. 

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 300-4 Effective Date: June 1997

TABLE 300 C

The following defects are applicable to Item Nos. 308, 308A, 309, 309A, 310D. Sample unit shall be 1 item.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

105 Evidence of callus measuring 0.5 inch (13 

mm) or more in any direction.

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

297 Item not properly netted or tied when specified.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 300-5 Effective Date: June 1997

TABLE 300 D

The following defects are applicable to Item Nos. 309B, 309C, 309D, 309E, 309F, 309G, 310, 310A, 310B, 310C, 311, 311A, 

311B, 311C. Sample unit shall be 1 item.

201 The diaphragm, when present, not firmly 

attached and the membranous portion 

exceeding 0.25 inch (6 mm) from the lean at 

any point.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in any dimension.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

207 The brisket not separated from the foreshank 

through the natural seam.

104 Bone or cartilage measuring 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. 

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

213 Calcified (scratchy) periosteum measuring 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

127 Evidence of callused meat.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in any dimension.

294 Presence of any portion of the spinal cord 0.5 

inch (13 mm) or more in any dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust.
IMPS QA TABLES 300-6 Effective Date: June 1997

TABLE 300 E

The following defects are applicable to Item Nos. 312, 313, 314, 337. Sample unit shall be 1 item.

202 Heart fat or thymus glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

207 The brisket not separated from the foreshank 

through the natural seam.

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

248 Presence of diaphragm, and serous 

membrane (peritoneum) exceeding 1.0 inch 

(25 mm) in one dimension and 0.5 inch (13 

mm) in a second dimension on short ribs.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range.

298 Cut not practically free of bone dust.
IMPS QA TABLES 300-7 Effective Date: June 1997

TABLE 300 F

The following defects are applicable to Item Nos. 331, 332. Sample unit shall be 1 piece.

203 Presence of the kidney, kidney knob, and/or 

hanging tender. 

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 0.5 

inch (13 mm) in depth at any point. 

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight. 

127 Evidence of callused meat.

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified.

298 Cut not practically free of bone dust. 

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 300-8 Effective Date: June 1997

TABLE 300 G

The following defects are applicable to Item Nos. 342, 344, 344A, 346, 346A, 347. Sample unit shall be 1 piece.

203 Presence of kidney, kidney knob, and/or 

hanging tender.

204 The internal fat covering the lumbar, sacral, 

pelvic, and tenderloin regions exceeding 0.5 

inch (13 mm) in depth at any point.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams).

104 Bone or cartilage measuring 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

213 Calcified (scratchy) periosteum measuring 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

127 Evidence of callused meat. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust. 

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.)
IMPS QA TABLES 300-9 Effective Date: June 1997

TABLE 300 H

The following defects are applicable to Item Nos. 335, 336, 349, 349A, 350, 351, 352, 352A, 363, 363A and 363B. Sample unit 

shall consist of 1 piece.

205 Presence of score more than 0.5 inch (13 

mm) in depth at deepest point and when 

depth is multiplied by the length is equal to or 

greater than 2. 

206 All cut separations not forming an approximate 

right angle with the skin surface (not 

applicable for cut separations through natural 

seams). 

104 Bone and cartilage measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

208 Bone and cartilage measuring 0.2 inch (5 

mm) or more but less than 0.5 inch (13 mm) 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

211 Ragged edges exceeding 1.0 inch (25 mm) in 

length. 

213 Calcified (scratchy) periosteum measuring 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension.

214 The tendinous ends of shanks, knuckles, and 

bottoms having a cross-sectional cut exposing 

less than 75 percent lean tissue. 

218 Popliteal and/or any exposed lymph glands 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

220 Diameter of blood vessel when only a 

cross-section is exposed measuring 1.0 inch 

(25 mm) or more in any dimension or exposed

blood vessel that measures 1.0 inch (25 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.
IMPS QA TABLES 300-10 Effective Date: June 1997

127 Evidence of callused meat. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

263 Presence of sacrosciatic ligament measuring 

1.0 square inch or more (Item Nos. 335, 336, 

350, 352, 352A).

264 Presence of the thick opaque portion of the 

gracilis membrane measuring 1.0 square 

inches or more (Item Nos. 349, 349A). 

265 Presence of the lean and fat that overlaid the 

aitch bone measuring 2.0 square inches or 

more and 0.5 inch (13 mm) or more in depth 

at any point (Item Nos. 335, 336).

268 The shank not removed as specified (at the 

stifle joint and by a cut through the natural 

seam between the heel (gastrocnemius) and 

superficial digital flexor (Item No. 336) .

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free of bone dust.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending more 

than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut.) 
IMPS QA TABLES 300-11 Effective Date: June 1997

TABLE 300 I 1/ 2/

The following defects are applicable to Item Nos. 339, 395, 395A. Lot and sample unit shall be 5 lbs. finished product.

104 Bone and cartilage measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension. 

208 Bone and cartilage measuring 0.2 inch (5 

mm) or more but less than 0.5 inch (13 mm) 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

213 Calcified (scratchy) periosteum measuring 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension.

218 Exposed lymph glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

220 Diameter of blood vessel measuring 1.0 inch 

(25 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension. 

127 Evidence of callused meat.

129 More than 25 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 2.5 inches in 

length and/or are not of a size equivalent to a 

0.75 inch to 1.25 inch cube. (Item no. 395)

131 More than 10 percent, by weight, of sample 

unit consisting of dices which have any 

individual surface exceeding 3.0 inches in 

length and/or are not of a size equivalent to a 

1.5 inches (3.8 cm) to 2.0 inches (5.0 cm) 

cube. (Item no. 395A)

133 More than 10 percent, by weight, of sample 

unit consisting of dices that have exposed 

surface and/or seam fat exceeding 1/8 inch 

(3 mm) thickness at any point. 

255 Presence of two dices having connective 

tissue measuring more than 0.2 inch (5 mm) 

in thickness (width) (score one defect per two 

dices). 

258 Presence of 2 or more acceptable dice size 

pieces that consist entirely of fat (do not score 

if defect 133 is scored in same sample unit). 

290 Presence of green/brown/gray areas 1.0 

square inch or more.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in any dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

1/ Presence of shank and/or heel meat (unless otherwise specified) shall cause rejection of the lot.

2/ Presence of product having ground appearance shall cause rejection of the lot.
IMPS QA TABLES 300-12 Effective Date: June 1997

TABLE 300 J

The following defects are applicable to the material requirements for Item Nos. 338, 396, 396A, 396B, 397, 397A. 

Fresh-chilled boneless veal shall be examined prior to grinding. Sample unit shall consist of a minimum of 10 pounds of 

adjacent meat. 

104 Bone or cartilage measuring 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension. 

208 Bone or cartilage measuring 0.2 inch (5 mm) 

or more but less than 0.5 inch (13 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

106 Backstrap measuring 1.0 inch (25 mm) or 

more in one dimension and 0.5 inch (13 mm) 

or more in a second dimension. 

210 Backstrap measuring 0.2 inch (5 mm) or more 

but less than 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

211 Calcified (scratchy) periosteum measuring 1.0 

inch (25 mm) or more in one dimension and 

0.2 inch (5 mm) or more in a second 

dimension. 

212 Presence of tendons on elbow end of clod of 

the shoulder clod protruding more than 0.3 

inch (8 mm) from the surface of the lean. 

214 The tendinous ends of shanks, knuckles, and 

bottoms having a cross-sectional cut exposing 

less than 75 percent lean tissue.

215 The membranous covering from skirts, flanks, 

hanging tenders, and abdominal section of 

short plates or the membranous portion of the 

diaphragm measuring 3.0 square inches or 

more.

218 Popliteal, prescapular, prefemoral and/or any 

exposed lymph glands measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

219 Cod, udder, kidney, pelvic, or heart fat having a 

surface area measuring 2.0 square inches or 

more and 0.5 inch (13 mm) or more in depth 

at any point.

220 Diameter of blood vessel when only a 

cross-section is exposed measuring 1.0 inch 

(25 mm) or more in any dimension or exposed 

blood vessel that measures 1.0 inch (25 mm) 

or more in length and 0.5 inch (13 mm) or 

more in diameter.

253 Presence of 2 or more pieces of any size 

which more than 50 percent of its surface area 

is composed of heavy opaque connective 

tissue, bone, cartilage, or calcified periosteum 

(do not score if defects 104, 208, 211, 212, 

215, or 254 are scored for those pieces).

254 Presence of heavy opaque connective tissue 

measuring 3.0 square inches or more.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord 

measuring 0.5 inch (13 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.
IMPS QA TABLES 300-13 Effective Date: June 1997

TABLE 300 K 1/ 2/

The following defects are applicable to Item Nos. 1300, 1301, and 1302. Sample unit shall be 1 portion cut item. No 

individual defect shall be scored more than once per sample unit. 

108 Bone measuring 0.2 inch (5 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

110 Backstrap measuring 0.2 inch (5 mm) or more 

in one dimension and 0.5 inch (13 mm) or 

more in a second dimension. 

118 Exposed lymph glands measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

255 Presence of heavy connective tissue 

measuring 0.2 inch in thickness.

260 Weight of portion cut not within tolerance 

permitted.

262 Score more than 1.0 inch (25 mm) in length 

and more than 1/2 the thickness of the portion 

cut in depth.

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more 

than tolerance. 

269 Surface and/or seam fat measuring 0.1 inch (2 

mm) or more in thickness exceeding 50 

percent of total circumference of the steak. 

270 Surface and/or seam fat exceeding 15 percent 

of total area on either side of the steak. (Item 

Nos. 1300, 1301)

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from outer edge. 

278 Knitting of two or more pieces together. (Item 

Nos. 1301, 1302) 

279 Specified dimension (e.g., diameter, length 

and width) of portion cut not within 0.5 inch (13 

mm). 

291 Presence of tag end measuring 1.0 inch or 

more in any dimension and will not support 

the weight of the portion cut when suspended.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

298 Cut not practically free of bone dust. 

1/ Presence of shank and/or heel meat shall cause rejection of the lot.

2/ The AMS agent shall determine the supervision necessary to assure proper specified origin of all raw materials used.
IMPS QA TABLES 300-14 Effective Date: June 1997

TABLE 300 L

The following defects are applicable to all bone in portion cut items. Sample unit shall be one portion cut item. No 

individual defect shall be scored more than once per sample unit. 

127 Evidence of callused meat.

260 Weight of portion cut not within tolerance 

permitted. 

262 Score more than 1.0 inch (25 mm) in length 

and more than 1/2 the thickness of the portion 

cut in depth. 

163 Ventral edge of rib and loin items exceeding 

requirement by 0.2 inch (5 mm) or more. 

263 Ventral portion of rib chops not frenched as 

described in item description or otherwise 

specified (Item Nos. 1306D, 1306E)

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more 

than tolerance. 

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from outer edge. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

294 Presence of any portion of the spinal cord. 

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

298 Cut not practically free of bone dust.

1/ No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion cut items (i.e. loin chops may not be produced only from the posterior portion of a loin or rib chops 

produced only from the anterior portion of a rack item). The AMS agent shall determine the supervision necessary to 

assure all suitable lean is used.
IMPS QA TABLES 300-15 Effective Date: June 1997

TABLE 300 M 1/

The following defects are applicable to all boneless portion cut items except for Item Nos. 1300, 1301, and 1302. Sample 

unit shall be 1 portion cut item. No individual defect shall be scored more than once per sample unit. 

108 Bone measuring 0.2 inch (5 mm) or more in 

one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more 

in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

110 Backstrap measuring 0.2 inch (5 mm) or more 

in one dimension and 0.5 inch (13 mm) or 

more in a second dimension. 

118 Exposed lymph gland measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

220 Presence of blood vessel measuring 0.5 inch 

(13 mm) or more in one dimension and 0.1 

inch (2 mm) or more in a second dimension 

(when measured at right angle to each other). 

127 Evidence of callused meat.

260 Weight of portion cut not within tolerance 

permitted.

262 Score into the lean more than 1.0 inch (25 

mm) in length and more than 1/2 the 

thickness of the portion cut in depth.

163 Ventral edge of rib and loin items exceeding 

requirement by 0.2 inch (5 mm) or more. 

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more 

than tolerance. 

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from outer edge. (Not applicable to 

Item Nos. 1396, 1396A, 1397, 1397A)

291 Presence of tag end measuring 1.0 inch or 

more in any dimension and will not support 

the weight of the portion cut when suspended.

292 Bruise measuring 0.5 inch (13 mm) or more in 

any dimension.

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.1 inch (2 mm) in 

a second dimension (when measured at right 

angles to each other).

294 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item 

description. 

141 Maximum average fat thickness exceeding that 

specified.

298 Cut not practically free of bone dust. 

1/ No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion cut items (i.e. loin chops may not be produced only from the posterior portion of a loin or rib chops 

produced only from the anterior portion of a rack item). The AMS agent shall determine the supervision necessary to 

assure all suitable lean is used. Raw materials used for ground beef patties, flaked and formed steaks, and sliced 

and formed steaks shall be examined in accordance with items described in respective item description.

2/ Presence of shank and/or heel (unless otherwise specified) meat shall cause rejection of the lot.

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P:/impsoff/msword/qa3tboff
IMPS QA TABLES 400--1 Effective Date: June 1997 

INDEX OF IMPS PORK ITEMS - SERIES 400

ITEM 100% DEFECT ITEM 100% DEFECT

NO. AVAIL. TABLE NO. AVAIL. TABLE

400 ..................X...................400 A

400A................X...................400 A

401 ..................X...................400 B

401A................X...................400 B

401B................X...................400 B

401C ...............X...................400 B

402 ..................X...................400 B

402A................X...................400 B

402B......................................400 C

402C .....................................400 C

402D .....................................400 C

402E......................................400 C

402F......................................400 C

402G.....................................400 C

402H .....................................400 C

403 ..................X...................400 D

403A................X...................400 D

403B................X...................400 D

403C ...............X...................400 E

404 ..................X...................400 D

405 ..................X...................400 D

405A......................................400 E

405B......................................400 E

406 ..................X...................400 D

406A......................................400 E

406B......................................400 E

407 ........................................400 E

408 ........................................400 F

409 ........................................400 F

409A......................................400 F

409B......................................400 F

410 ..................X...................400 G

410A......................................400 G

411 ..................X...................400 G

412 ..................X...................400 G

412A................X...................400 G

412B......................................400 H

412C ...............X...................400 G

412D ...............X...................400 G

412E......................................400 H

412F......................................400 H

412G.....................................400 H

413 ........................................400 H

413A......................................400 H

413B......................................400 H

414 ........................................400 H

414A......................................400 H

415 ........................................400 H

415A......................................400 H

416 ........................................400 I

416A......................................400 I

416B......................................400 I

416C .....................................400 I

416D .....................................400 I

417 ........................................400 J

417A......................................400 J

418 ........................................400 K

419 ........................................400 K

420 ........................................400 J

420A......................................400 J

421 ........................................400 J

422 ........................................400 I

423 ........................................400 G

424 ........................................400 I

435 ........................................400 L

435A......................................400 L

435B......................................400 L

496 ........................................400 K

496A......................................400 K

496B......................................400 K

496C .....................................400K

INDEX OF PORK PORTION CUT ITEMS - SERIES 400

ITEM DEFECT ITEM DEFECT

NO. TABLE NO. TABLE

1400...................................... 400 O 

1401...................................... 400 O

1402...................................... 400 O

1402G................................... 400 O

1406...................................... 400 M

1407...................................... 400 N

1410...................................... 400 M

1410A.................................... 400 M

1410B ................................... 400 M

1411...................................... 400 M

1412...................................... 400 M

1412A.................................... 400 M

1412B ................................... 400 N

1412E ................................... 400 N

1413...................................... 400 N

1413B ................................... 400 N

1438...................................... 400 N

1438A.................................... 400 N
IMPS QA TABLES 400--2 Effective Date: June 1997 

1438B ................................... 400 N

1495...................................... 400 K

1496...................................... 400 N

1496A.................................... 400 N

1496B ................................... 400 N

1496C................................... 400 N

TABLE 400 A

The following defects apply to carcass Item Nos. 400 and 400A. Sample unit shall be one carcass.

201 The diaphragm, when present, not firmly attached 

and/or the membranous portion exceeds 0.25 inch 

(6 mm) from the lean at any point.

204 The internal fat covering the lumbar, sacral, pelvic, 

and tenderloin regions exceeds 1.0 inch (25 mm) 

in depth at any point.

205 Presence of a score more than 0.5 inch (13 mm) 

in depth at the deepest point, and when depth is 

multiplied by the length, is equal to or greater than 

2. 

111 The split surface of chine not exposing the spinal 

groove to be evident on at least 75 percent of the 

length of the side.

119 Mutilated feet not removed at the hock or upper 

knee joint.

120 Jowl removed more than 1.0 inch (25 mm) anterior 

to the innermost curvature of the ear dip (if 

removed).

121 Presence of "stuck" shoulder.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

142 Presence of kidney, kidney knob, and hanging 

tender.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

294 Presence of any portion of exposed spinal cord 1.0 

inch (25 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

296 Product not within specified weight range.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 percent 

of the weight of the cut.)
IMPS QA TABLES 400--3 Effective Date: June 1997 

TABLE 400 B

The following defects apply to bone-in leg Item Nos. 401, 401A, 401B, 401C, 402, 402A. Sample unit shall be one leg item.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at the deepest point, and when depth is 

multiplied by the length, is equal to or greater than 

2.

206 All cut separations not forming an approximate 

right angle with the skin surface.

216 Skin and collar fat over the cushion not smoothed 

and rounded such that the innermost curvature of 

the skin is at least half the distance from the stifle 

joint to the posterior edge of the aitch bone.

217 Skin not removed anterior to a line parallel to the 

ham face at least 25 percent of the distance from 

the stifle joint to the ham face. (Item Nos. 402 and 

402A)

218 Any exposed lymph gland measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

107 A small amount or more of lean removed 

from major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s). 

108 Presence of adjacent cut(s) exceeding 4 percent of 

cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. (Fat 

over the quadriceps femoris and pelvic area 

exceeding 0.25-inch (6 mm) depth at any point.)

141 Maximum average fat thickness exceeds that 

specified. (Less than 75 percent lean exposed 

over the quadriceps femoris and pelvic area.)

261 Presence of the rectus abdominis (flank muscle).

265 Presence of the lean and fat that overlaid the aitch 

bone measuring 1.0 square inch (6.5 sq. cm). 

(Item No. 401C)

175 Presence of tail and/or vertebrae measuring 0.5 

inch (13 mm) or more in any dimension.

186 Foot or shank not removed as described in 

applicable item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more.

296 Product not within specified weight range. 

298 Cut not practically free from bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 percent 

of the weight of the cut.)
IMPS QA TABLES 400--4 Effective Date: June 1997 

TABLE 400 C

The following defects apply to boneless leg Item Nos. 402B, 402C, 402D, 402E, 402F, 402G, 402H. Sample unit shall be 

one roast or item as applicable. 

205 Presence of score more than 0.5 inch (13 mm) in 

depth at the deepest point, and when depth is 

multiplied by the length, is equal to or greater than 

2.

206 All cut separations not forming an approximate 

right angle with the skin surface.

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

 

214 The tendinous ends of shanks to a point where a 

cross-sectional cut exposes less than 75 percent 

lean tissue.

218 Any exposed lymph gland measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

107 A small amount or more of lean removed 

from a major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s). 

108 Presence of adjacent cut(s) exceeding 4 percent of 

cut weight. 

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

114 Skin which measures 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

118 Presence of the popliteal lymph gland more than 

0.2 inch (5 mm) in any dimension. (Item Nos. 

402C, 402D, 402E, 402F)

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. 

141 Maximum average fat thickness exceeds that 

specified or required in the item description.

261 Presence of the rectus abdominis (flank muscle). 

264 Presence of the thick opaque portion of the gracilis 

membrane measuring 1.0 square inch (6.5 sq. 

cm) or more.

265 Presence of the lean and fat that overlaid the aitch 

bone measuring 1.0 square inches (6.5 sq. cm) or 

more and 0.5 inch (13 mm) or more in depth at any 

point.

268 Shank not removed as specified. (Item No. 402C)

274 Presence of the "mouse" (flexor digitorum 

superficialis). (Item Nos. 402D, 402E)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free from bone dust. 

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 percent 

of the weight of the cut.) 
IMPS QA TABLES 400--5 Effective Date: June 1997 

TABLE 400 D

The following defects apply to bone-in shoulder Item Nos. 403, 403A, 403B, 404, 405, 406. Sample unit shall be one 

shoulder item.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at the deepest point, and when depth is 

multiplied by the length, is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface.

104 Presence of neck, rib or sternum bones or 

cartilages that are 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

208 Presence of neck, rib or sternum bones or 

cartilages that are 0.3 inch (8 mm) or more but 

less than 1.0 inch (25 mm) in one dimension 

and 0.2 inch (5 mm) or more in a second 

dimension. 

216 Skin above a line, which is parallel to the dorsal 

side, does not exceed 25 percent of the distance 

from the elbow joint to the dorsal side. (Item No. 

404) 

218 Any exposed lymph gland measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 inch 

(5 mm) or more in a second dimension.

107 A small amount or more of lean removed from 

major muscle(s). 

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

120 Jowl or neck not removed as described in 

applicable item description or as specified. 

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork. 

224 Breast flap not removed. 

235 Traces of false lean not exposed. (Item Nos. 

404, 406) 

136 Picnic not removed by a straight cut dorsal to the 

shoulder joint. (Item No. 406)

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. 

141 Maximum average fat thickness exceeds that 

specified or required in the item description.

240 Fat and skin not beveled at an approximate 45 

degree angle to meet the lean on the dorsal 

side. (Item Nos. 403, 405)

186 Foot or shank not removed as described in 

applicable item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) or more in 

a second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more. 

296 Product not within specified weight range.

298 Cut not practically free from bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 400--6 Effective Date: June 1997 

TABLE 400 E

The following defects apply to boneless shoulder Item Nos. 403C, 405A, 405B, 406A, 406B, 407. Sample unit shall be one 

cut. 

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

 

214 The tendinous ends of shanks removed to a 

point where a cross-sectional cut exposes less 

than 75 percent lean tissue.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

114 Skin which is 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

120 Jowl or neck not removed as described in 

applicable item description or as s specified. 

235 Traces of false lean not exposed. (Item Nos. 

406A, 407)

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. 

141 Maximum average fat thickness exceeds that 

specified or required in the item description.

283 Presence of detached shanks.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) or more in 

a second dimension.

295 Presence of dehydrated surfaces measuring 1.0

square inch (6.5 sq. cm) or more.

296 Product not within specified weight range. 

297 Item not properly netted or tied when specified. 

298 Cut not practically free from bone dust.
IMPS QA TABLES 400--7 Effective Date: June 1997 

TABLE 400 F

The following defects apply to belly Item Nos. 408, 409, 409A, 409B. Sample unit shall be one belly.

203 Leaf fat exceeds a combined area of 4.0 square 

inches (25.8 sq. cm) or more and 0.5 inch (13 

mm) in depth.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at the deepest point, and when depth is 

multiplied by the length, is equal to or greater 

than 2. (Not applicable to scribe line.)

104 Unauthorized bone or cartilage measuring 1.0 

inch (25 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

208 Unauthorized bone or cartilage measuring 0.3 

inch (8 mm) or more but less than 1.0 inch (25 

mm) in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

 

107 A small amount or more of lean removed from 

major muscle(s). 

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

114 Skin which is 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. (Item No. 409)

117 Presence of enlarged, soft, porous, dark, or 

seedy mammary tissue.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

237 Scribe line more than 0.4 inch (10 mm) deep at 

any point.

241 Fat back not removed by a straight cut and/or is 

more than the required distance from the 

outermost curvature of the scribe line.

160 Any side of the belly is more than 2.0 inches (5.0 

cm) longer than the opposing side.

161 Width of the flank muscle is not at least 25 

percent the width of the belly on the ham end.

162 Areas of exposed fat 6.0 square inches (38.7 sq. 

cm) or more located ventral to the scribe line.

291 Not practically free of hair roots. (Item No. 409)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more.

296 Product not within specified weight range.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.) 
IMPS QA TABLES 400--8 Effective Date: June 1997 

TABLE 400 G

The following defects apply to bone-in loin Item Nos. 410, 410A, 411, 412, 412A, 412C, 412D, 412G, 423. Sample size 

shall be one roast or item as applicable.

205 Presence of score more than 0.5 inch (13 mm) 

in depth at the deepest point, and when depth is 

multiplied by the length is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface.

111 Spinal cord groove not evident on at least 75 

percent of the vertebrae.

112 Protruding edge of the chine bone and more 

than 75 percent of the ventral edge of the spinal 

groove are not removed. (Item Nos. 412A, 412D)

113 Blade cartilage is 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. (Item Nos. 411, 412, 412A, 

412C, 412D)

228 Blade cartilage is 0.3 inch (8 mm) or more but 

less than 1.0 inch (25 mm) and 0.2 inch (5 mm) 

or more in a second dimension. (Item Nos. 411, 

412, 412A, 412C, 412D)

220 Presence of exposed blood vessel that is 0.5 

inch (13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension. 

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

227 Presence of diaphragm and hanging tender 

exceeding 1.0 inch (25 mm) in one dimension 

and 0.2 inch (5 mm) in a second dimension.

234 Protruding edge of chine bone not removed as 

specified. (Item No. 423)

235 Less than 2.0 inches (5.0 cm) of false lean 

exposed. (Item Nos. 410, 411)

239 False lean (trapezius or latissimus dorsi) not 

removed as specified

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. 

141 Maximum average fat thickness exceeds that 

specified or required in the item description. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) or more 

in a second dimension.

294 Presence of any portion of exposed spinal cord 

0.5 inch (13 mm) or more in one dimension and 

0.2 inch (5 mm) in a second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more.

296 Product not within specified weight range. 

298 Cut not practically free from bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 400--9 Effective Date: June 1997 

TABLE 400 H

The following defects apply to boneless loin Item Nos. 412B, 412E, 412F, 413, 413A, 413B, 414, 414A, 415, 415A. Sample 

unit shall be one roast or item as applicable.

205 Presence of score more than 0.5 inch (13 mm) in 

depth at the deepest point, and when depth is 

multiplied by the length, is equal to or greater 

than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface. 

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

 

220 Presence of a blood vessel that is 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

107 A small amount or more of lean removed from 

major muscle(s).

221 More than a slight amount, but less than a small 

amount, of lean removed from major muscle(s).

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight.

222 Presence of adjacent cut(s) exceeding 2 percent 

but not more than 4 percent of cut weight.

229 Item not properly cut in half and/or ends not 

reversed when specified.

114 Skin which is 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

239 False lean (trapezius or latissimus dorsi) not 

removed as specified

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description.

141 Maximum average fat thickness exceeds that 

specified or required in the item description.

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more. 

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free from bone dust.

299 Cut not free of ragged edges. (Defect is scored 

when combined weight of the portion(s) of the 

ragged edges extending more than 1.0 inch (25 

mm) from point of attachment exceeds 1.0 

percent of the weight of the cut.)
IMPS QA TABLES 400--10 Effective Date: June 1997 

 TABLE 400 I

The following defects apply to spareribs/breast bone/backrib Item Nos. 416, 416A, 416B, 416C, 416D, 422, 424. Sample 

unit shall be one sparerib or backrib item. 

201 The diaphragm, when present, not firmly 

attached and/or the membranous portion 

exceeds 0.25 inch (6 mm) from the lean at any 

point.

203 Leaf fat measuring 1.0 inch (25 mm) or more in 

one dimension and 0.3 inch (8 mm) or more in a 

second dimension.

122 Rib bone(s) which are broken or shattered to the 

extent that the surrounding meat is affected.

223 Sparerib having fat on the inside surface of ribs 

(heart fat) exceeding an average of 0.25 inch (6 

mm). (Not applicable to Item No. 416B)

124 Spareribs have less than 11 ribs. (Item Nos. 

416, 416A, 416C)

125 Back ribs do not have at least 8 ribs and related 

intercostal meat from the loin. 

236 Back ribs have evidence of cartilaginous 

junctures of the rib and thoracic vertebrae 1.0 

inch (25 mm) or more in any dimension. 

238 Riblet having less than 4 transverse processes, 

not held intact by associated lean, or includes 

more than 2 rib bones.

144 Presence of the ventral (curved) portions of three 

or more costal cartilages. (Item No. 416A)

248 Presence of diaphragm, and serous membrane 

(peritoneum) exceeding 1.0 inch (25 mm) in one 

dimension and 0.5 inch (13 mm) in a second 

dimension on spareribs (scored only if removal 

is specified). (Item No. 416A)

256 Back ribs exceed specified width (distance 

between the dorsal and ventral sides) of the rib 

sections by 0.5 inch (13 mm). 

182 Presence of sternum measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) in a second dimension. (Item Nos. 416A, 

416C)

184 The lean extends more than 2.0 inches (5.0 cm) 

past the curvature of the last rib and costal 

cartilage. (Item Nos. 416, 416A, 416C)

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more. 

296 Product not within specified weight range. 

298 Cut not practically free from bone dust. 
IMPS QA TABLES 400--11 Effective Date: June 1997 

TABLE 400 J

The following defects apply to hocks/pig=s feet/neckbones Item Nos. 417, 417A, 420, 420A, 421. Sample unit shall be one 

item.

186 Foot or shank not removed as described in 

applicable item description.

284 Ham or shoulder hock less than 2.0 inches (5.0 

cm) in length. 

286 Neck bones do not have at least 2 cervical 

vertebrae.

287 Neck bones have less than 1 or more than 4 

thoracic vertebrae adjoining ribs and intercostal 

lean.

291 Not practically free of hair and hair roots. (Item 

Nos. 420, 420A)

292 Bruise measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

296 Product not within specified weight range.

298 Cut not practically free from bone dust.
IMPS QA TABLES 400--12 Effective Date: June 1997 

TABLE 400 K

The following defects apply to trimmings/ground pork Item Nos. 418, 419, 496, 496A, 496B, 496C, and 1495. Sample unit 

shall be a minimum of 10 pounds.

104 Bone or cartilage measuring 1.0 inch (25 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) or 

more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

114 Skin which is 1.0 inch (25 mm) or more in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension.

117 Presence of enlarged, soft, porous, dark, or seedy 

mammary tissue.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

140 Maximum fat thickness at any point exceeds 0.25 

inch (6 mm) (score only once per sample unit.) 

(Item No. 1495) 

214 The tendinous ends of shanks cut to a point 

where a cross-sectional cut exposes less than 75 

percent lean tissue. 

218 Popliteal, prescapular, or prefemoral lymph 

glands, and/or any exposed lymph gland 0.5 inch 

(13 mm) or more in one dimension and 0.2 (5 

mm) or more in a second dimension.

219 Internal (kidney, pelvic, or heart) fat having a 

surface area measuring 2.0 square inches (12.9 

sq. cm) or more and 0.5 inch (13 mm) or more in 

depth at any point.

220 Presence of a blood vessel that is 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

 

253 Presence of 2 or more pieces of any size with 

more than 50 percent of the surface area 

composed of heavy opaque connective tissue, 

bone, cartilage, or calcified periosteum (do not 

score if defects 104 or 208 are scored for those 

pieces).

254 Presence of heavy (opaque) connective tissue 

that measures 1.0 inch (25 mm) or more in one 

dimension and 0.5 inch (13 mm) or more in a 

second dimension. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

293 Blood clot measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

194 Presence of spinal cord 0.5 inch (13 mm) in any 

dimension. 
IMPS QA TABLES 400--13 Effective Date: June 1997 

TABLE 400 L 1/ 2/

The following defects apply to diced pork/kabobs Item Nos. 435, 435A, and 435B. Sample unit shall be 5 lbs. finished 

product.

104 Bone or cartilage measuring 1.0 inch (25 mm) 

or more in one dimension and 0.2 inch (5 mm) 

or more in a second dimension.

208 Bone or cartilage measuring 0.3 inch (8 mm) 

or more but less than 1.0 inch (25 mm) in one 

dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

117 Presence of enlarged, soft, porous, dark, or 

seedy mammary tissue.

218 Any exposed lymph gland measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

220 Diameter of blood vessel is 0.5 inch (13 mm) 

or more in one dimension and 0.1 inch (2 mm) 

or more in a second dimension.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

129 More than 25 percent, by weight, of sample unit 

consists of dices which have any individual 

surface exceeding 2.5 inches (6.3 cm) in length 

and/or are not of a size equivalent to a 0.75 

inch (19 mm) to 1.5 inches (3.8 cm) cube. 

(Item No. 435)

130 More than 15 percent, by weight, of sample unit 

consisting of dices which have any individual 

surface exceeding 2.5 inches (6.3 cm) in length 

and/or are not of a size equivalent to a 0.75 

inch (19 mm) to 1.5 inches (3.8 cm) cube. 

(Item No. 435A)

131 More than 10 percent, by weight, of sample unit 

consisting of dices which have any individual 

surface exceeding 3.0 inches (7.5 cm) in length 

and/or are not of a size equivalent to a 1.0 inch 

(25 mm) to 1.5 inches (3.8 cm) cube. (Item No. 

435B)

132 More than 10 percent, by weight, of sample unit 

consisting of dices that have exposed surface 

and/or seam fat exceeding specified fat 

thickness at any point. (Item Nos. 435, 435A, 

435B)

255 Presence of two dices having connective tissue measuring 

more than 0.2 inch (5 mm) in thickness (width) (score one 

defect per two dices). (Do not score more than once per 

cube.)

258 Presence of 2 or more acceptable cube size pieces that 

consist entirely of fat (do not score if defect 132 is scored in

sample unit).

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in 

a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) in 

a second dimension. 

194 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 

1.0 square inch (6.5 sq. cm) or more.

1/ Presence of shank and/or, unless otherwise specified, inner shank (heel) meat shall cause rejection of the lot.

2/ Presence of product having ground appearance shall cause rejection of the lot.
IMPS QA TABLES 400--14 Effective Date: June 1997 

 TABLE 400 M 1/

The following defects apply to bone-in portion Item Nos. 1406, 1410, 1410A, 1410B, 1411, 1412, 1412A. Sample unit shall 

be one portion-cut item. No individual defect shall be scored more than once per sample unit.

118 Any exposed lymph gland measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

220 Presence of blood vessel that is 0.5 inch (13 mm) 

or more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

127 Evidence of oily, dark, coarse-textured, or pale, 

soft, and exudative (PSE) pork.

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. 

141 Maximum average fat thickness exceeds that 

specified or required in the item description. 

260 Weight of portion cut not within tolerance 

permitted. 

262 Score into muscle more than 1.0 inch (25 mm) in 

length and more than 1/2 the thickness of the 

portion cut in depth.

163 Ventral edge of rib and loin items exceeds 

requirement by 0.2 inch (5 mm) or more.

164 Presence of unauthorized muscles or bone 0.5 

inch (13 mm) in any dimension on either side of 

portion cut.

165 Evidence of less than one rib. (Item No. 1410A)

266 Thickness of portion cut not within tolerance.

267 Thickness uniformity of portion varies more than 

tolerance.

271 Item breaks completely apart when suspended 

from a point no less than 0.5 inch (13 mm) from 

the outer edge. 

281 Presence of tag end measuring 1.0 inch (25 mm) 

or more in any dimension and will not support the 

weight of the steak when suspended. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension.

194 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more.

298 Cut not practically free of bone dust.

1/ No more that a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

the portion cut items (i.e., chops may not be produced only from the anterior portion of a loin.) The AMS agent 

shall determine the supervision necessary to assure all suitable lean is used.
IMPS QA TABLES 400--15 Effective Date: June 1997 

 TABLE 400 N 1/

The following defects apply to boneless portion cut Item Nos. 1407, 1412B, 1412E, 1413, 1413B, 1438, 1438A, 1438B, 

1496, 1496A, 1496B, 1496C. Sample unit shall be one portion-cut item. No individual defect shall be scored more than 

once per sample unit. 

102 Bone measuring 0.2 inch (5 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in 

a second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more 

in one dimension and 0.2 inch (5 mm) or more 

in a second dimension. 

118 Any exposed lymph gland measuring 0.5 inch 

(13 mm) or more in one dimension and 0.2 

inch (5 mm) or more in a second dimension.

127 Evidence of oily, dark, coarse-textured, or pale 

soft, and exudative (PSE) pork.

140 Maximum fat thickness at any point exceeds 

that specified or required in the item 

description.

141 Maximum average fat thickness exceeds that 

specified or required in the item description. 

220 Presence of blood vessel that is 0.5 inch (13 

mm) or more in one dimension and 0.1 inch (2 

mm) in a second dimension.

252 Presence of unauthorized heavy connective 

tissue measuring 1.0 inch (25 mm) or more in 

one dimension and 0.1 inch (2 mm) or more in 

a second dimension. 

260 Weight of portion cut not within tolerance 

permitted. 

262 Score into muscle more than 1.0 inch (25 mm) 

in length and more than 1/2 the thickness of 

the portion cut in depth.

163 Ventral edge of rib and loin items exceeds 

requirement by 0.2 inch (5 mm) or more.

164 Presence of any portion of unauthorized 

 muscles or bone exceeding 0.5 inch (13 mm) 

 in any dimension on either side.

266 Thickness of portion cut not within tolerance.

267 Thickness uniformity of portion varies more 

than tolerance.

271 Item breaks completely apart when 

suspended from a point no less than 0.5 inch 

(13 mm) from the outer edge. (Not applicable 

to Item Nos. 1496, 1496A) 

276 Crevice extends 0.75 inch (19 mm) or more 

toward the center of the chop.

277 Folds in steaks resulting in overlap on more 

than 20 percent of the surface area. (Item No. 

1438A)

279 Specified dimension (e.g., diameter, length 

and width) of portion cut not within 0.5 inch (13 

mm).

281 Presence of tag end measuring 1.0 inch (25 

mm) or more in any dimension and will not 

support the weight of the steak when 

suspended.

290 Presence of green/brown/gray areas 1.0 

square inch (6.5 sq. cm) or more. (Item No. 

1438A)

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in 

a second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension.

294 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 

1.0 square inch (6.5 sq. cm) or more. 

298 Cut not practically free of bone dust. 

1/ No more than a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

respective portion-cut items (i.e., chops may not be produced only from the anterior portion of a loin). The AMS agent 
IMPS QA TABLES 400--16 Effective Date: June 1997 

shall determine the supervision necessary to assure all suitable lean is used.
IMPS QA TABLES 400--17 Effective Date: June 1997 

TABLE 400 O 1/

The following defects are applicable to Item Nos. 1400, 1401, 1402, 1402G. Sample unit shall be 1 portion cut item. No 

individual defect shall be scored more than once per sample unit. 

102 Bone or cartilage measuring 0.2 inch (5 mm) or 

more in one dimension and 0.2 inch (5 mm) or 

more in a second dimension. 

109 Cartilage measuring 0.3 inch (8 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

118 Exposed lymph glands measuring 0.5 inch (13 

mm) or more in one dimension and 0.2 inch (5 

mm) or more in a second dimension.

127 Evidence of oily, dark, coarse-textured, or pale 

soft, and exudative (PSE) pork.

220 Presence of blood vessel measuring 0.5 inch 

(13 mm) or more in one dimension and 0.1 inch 

(2 mm) or more a second dimension. 

252 Presence of heavy opaque connective tissue on 

the outer edge of steaks measuring 1.0 inch (25 

mm) or more in one dimension and 0.1 inch (2 

mm) or more in a second dimension. 

255 Presence of intermuscular heavy connective 

tissue measuring 0.2 inch (5 mm) or more in 

thickness.

260 Weight of portion cut not within tolerance 

permitted.

262 Score more than 1.0 inch (25 mm) in length and 

more than 1/2 the thickness of the portion cut in 

depth.

266 Thickness of portion cut not within tolerance 

permitted.

267 Thickness uniformity of portion varies more than 

tolerance. 

140 Maximum fat thickness at any point exceeding 

that specified or required in the item description. 

141 Maximum average fat thickness exceeding that 

specified or required in the item description.

269 Surface and/or seam fat measuring 0.1 inch (2 

mm) or more in thickness exceeding 50 percent 

of total circumference of the steak. (Item No. 

1402)

270 Surface and/or seam fat exceeding 15 percent of 

total area on either side of the steak. (Item Nos. 

1400, 1401)

271 Item breaks completely apart when suspended 

from a point no less than 0.5 inch (13 mm) from 

the outer edge. 

178 Knitting of two or more pieces together.

279 Specified dimensions (e.g., diameter, length and 

width) of portion cut not within 0.5 inch (13 mm). 

281 Presence of tag end measuring 1.0 inch (25 

mm) or more in any dimension and will not 

support the weight of the steak when 

suspended. 

292 Bruise measuring 1.0 inch (25 mm) or more in 

one dimension and 0.2 inch (5 mm) or more in a 

second dimension. 

293 Blood clot measuring 0.5 inch (13 mm) or more 

in one dimension and 0.2 inch (5 mm) in a 

second dimension. 

194 Presence of any portion of the spinal cord.

295 Presence of dehydrated surfaces measuring 1.0 

square inch (6.5 sq. cm) or more. 

298 Cut not practically free of bone dust. 

1/ The AMS agent shall determine the supervision necessary to assure proper specified origin of all raw materials used.

C:/mydocuments/qa4tboff

P:/impsoff/msword/qa4tboff
IMPS QA 500 INDEX 01\01\92

` INDEX FOR CURED, CURED AND SMOKED,

AND FULLY-COOKED PORK PRODUCTS - SERIES 500

Item Defect

No. Table

500 ........... 500A

501 ........... 500A

502 ........... 500A

503 ........... 500A

504 ........... 500A

505 ........... 500B

505A......... 500B

508 ........... 500B

509 ........... 500B

510 ........... 500A

511 ........... 500B

511A......... 500B

512 ............500J

512 ............500J

512A..........500J

514 ............500J

515 ........... 500C

Item Defect

No. Table

516 ........... 500C

517 ........... 500C

518 ........... 500C

525 ........... 500C

526 ........... 500C

527 ........... 500D

530 ........... 500D

531 ........... 500D

535 ........... 500E

536 ........... 500E

537 ........... 500E

538 ........... 500E

538A.........500M

539 ...........500M

541 ...........500M

545 ............500F

PORTION-CONTROL

INDEX - SERIES 500

Item Defect

 No. Table

 

 1513 ..... 500L 

 1531 ..... 500L

 1545 ..... 500L

 1548 ..... 500L

 1596 ..... 500L

Item Defect

No. Table

546 ............500F

547 ............500F

547A......... 500G

548 ............500F

548A......... 500G

550 ........... 500G

550A.........500M

555 ........... 500K

556 ........... 500K

558 ........... 500H

559 ........... 500H

559A......... 500H

559B......... 500H

560 ............ 500I

561 ............ 500I

562 ........... 500K

563 ............ 500I
IMPS QA TABLES 500--2 01/01/92
IMPS QA TABLES 500--3 01/01/92

TABLE 500 A

The following defects apply to Item Nos. 500, 501, 502, 503, 504, 510. Sample unit shall be 1 ham item.

104. Aitch bone and overlying flesh and/or shank 

bones not removed as specified. (Item 504) 

205 Presence of score more than 0.5 inch in depth 

at deepest point, and when depth is multiplied 

by the length, is equal to or greater than 2.

 

206 All cut separations not forming an approximate 

right angle with the skin surface.

107. A small amount or more of lean removed from 

major muscle(s).

108. Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

216 Skin and collar fat over the cushion not 

smoothed and rounded such that the 

innermost curvature of the skin is at least 

half the distance from the stifle joint to the 

posterior edge of the aitch bone. (Item Nos. 

500, 501)

114. Foot or shank not removed as described in 

applicable item description.

117. Presence of skin measuring 1.0 inch or more 

in one dimension and .5 inch or more in a 

second dimension (measured at right angles 

to each other). (Item No. 504)

200 Slices are not firmly attached to the bone. (Item 

No. 510)

217 Skin not removed within 1 inch posterior to the 

stifle joint. (Item Nos. 502 and 503) 

218 Prefemoral and/or any exposed lymph gland 

measuring 0.3 inch or more in one dimension 

and 0.1 inch or more in a second dimension.

219 Splits or holes in casing/packaging material 

more than 0.5 inch long or when a required 

vacuum has been lost. 

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

223 Fat and skin not beveled at approximate 45-

degree angle to meet the lean as described in 

the applicable item description.

127. Evidence of oily, dark and/or coarse-textured 

pork.

128. Uncured or unsmoked areas 1.0 sq. inch or 

more.

134. Presence of tail and/or vertebrae measuring 

0.5 inch or more in any dimension.

137. More than a slight two-toned color.

140. Maximum fat thickness at any point exceeds 

that specified or required in the item 

description. (Fat over the quadriceps femoris 

and pelvic area exceeding 0.2-inch depth at any 

point).

141. Maximum average fat thickness exceeds that 

specified. (Less than 75 percent lean exposed 

over the quadriceps femoris and pelvic area).

261 Presence of the rectus abdominis (flank 

muscle) and/or cutaneous trunci.

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension.

293 Blood clot is 0.5 inch or more one dimension 

and 0.2 inch or more in a second dimension.

295 Presence of dehydrated surfaces and/or 

opaque gracilis membrane measuring 1.0 

square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free from bone dust.

299 Cut not free from ragged edges. (Defect is 

scored when combined weight of the portion(s) 

of the ragged edges extending more than one 

inch from point of attachment exceeds 1.0 

percent of the weight of the cut).

196. Not practically free from smokehouse residue, 

encrusted salt or gelatinous material.

199. Exhibiting more than a slight amount of 

dripping or exudation of moisture on the cut 

surface.
IMPS QA TABLES 500--4 01/01/92

TABLE 500 B

The following defects apply to Item Nos. 505, 505A, 508, 509, 511, 511A. Sample unit shall be one boneless ham. 

101 Skin measuring 1.0 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension (when measured at right angles to 

each other). 

205 Presence of score more than 0.5 inch in depth at 

deepest point, and when depth is multiplied by 

the length, is equal to or greater than 2.

206 All cut separations not forming an approximate 

right angle with the skin surface.

104 Bone measures 0.5 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension (when measured at right angles to 

each other).

208 Bone is 0.2 inch or more but less than 0.5 inch in 

one dimension and 0.2 inch or more in a second 

dimension (when measured at right angles to 

each other).

105 Cartilage is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension 

(when measured at right angles to each other).

107 A small amount or more of lean 

removed from a major muscle(s).

209 Cartilage is 0.3 inch or more but less than 1.0 

inch in one dimension and 0.2 inch or more in a 

second dimension (when measured at right 

angles to each other). 

108 Presence of adjacent cut(s) exceeding 4 percent 

of cut weight. 

212 Shank not removed as specified. 

218 Prefemoral and/or any exposed lymph gland 

measuring more than 0.3 inch in one dimension 

and 0.1 inch in a second dimension.

219 Splits or holes in casing/packaging material 

more than 0.5 inch long or when a required 

vacuum has been lost.

222 Presence of adjacent cut(s) exceeding 2 percent, 

but not more than 4 percent of cut weight.

118 Presence of the popliteal lymph gland more than 

0.2 inch in any dimension. 

127 Evidence of oily, dark, and/or coarse-textured, 

pork.

128 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

255 Presence of exposed heavy (opaque) connective 

tissue that measures 1.0 inch or more in one 

dimension and 0.5 inch or more in a second 

dimension (when measured at right angles to 

each other).

261 Presence of the rectus abdominis (flank 

muscle). 

136 Cross section appearance not as specified. 

(Item No. 511, 511A)

137 Two tone color variation of the cross section or 

the number of muscle systems higher than that 

specified in the item description. (Item 509)

138 Area of seam fat which exceeds 1.0 inch in 

length and 0.25 inch in width for the full distance. 

(508, 509, 511, 511A)

140 Maximum fat thickness at any point exceeds that 

specified or required in the item description. (For 

all items specified or required to be practically 

free, fat exceeding 0.25-inch depth at any point).

141 Maximum average fat thickness exceeds that 

specified. (For items specified or required to be 

practically free, less than 75 percent of lean 

exposed).

151 Cavity on the exterior surfaces measuring 0.5 

inch (12.7 mm) or more in width by 1.0 inch (2.5 

cm) or more in length by 0.5 inch (12.7 mm) or 

more in depth. (Canned hams only)

152 Sliced surfaces area which is composed of 5% or 

more air and/or gelatin pockets. (Canned hams 

only)

153 Sliced surface area which is composed of 5% or 

more fat.

292 Bruise is 1.0 inch or more in one dimension and 

0.2 inch or more in a second dimension.

293 Blood clot is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second dimension.

295 Presence of dehydrated surfaces measuring 1.0 

square inch or more.

296 Product not within specified weight range.

297 Item not properly netted or tied when specified.

298 Cut not practically free from bone dust.

299 Cut not free from ragged edges. (Defect is 

scored when combined weight of the portion(s) 

of the ragged edges extending more than one 

inch from point of attachment exceeds 1.0 

percent of the weight of the cut). 

190 Muscle fibers of the ham not running parallel 

(lengthwise) to the casing.

196 Not practically free from smokehouse residue, 

encrusted salt or gelatinous material.
IMPS QA TABLES 500--5 01/01/92

199 Exhibiting more than a slight amount of dripping 

or exudation of moisture on the cut surface.

 

* June 23, 1992 changes are in italics.
IMPS QA TABLES 500--6 01/01/92

TABLE 500 C

The following defects apply to Item Nos. 515, 516, 517, 518, 525, 526. Sample unit shall be one bone-in shoulder 

item. 

205 Presence of score more than 0.5 inch in 

depth at deepest point, and when depth 

is multiplied by the length, is equal to or 

greater than 2.

206 All cut separations not forming an 

approximate right angle with the skin 

surface.

104 Presence of neck, rib, or sternum bone 

that are 0.5 inch or more in one 

dimension and 0.2 inch or more in 

second dimension (when measured at 

right angles to each other). 

208 Presence of neck, rib, or sternum bone 

that are 0.2 inch or more but less than 

0.5 inch in one dimension and 0.2 inch 

or more in a second dimension (when 

measured at right angles to each other). 

105 Presence of neck, rib, or sternum 

associated cartilage that is 1.0 inch or 

more in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other). 

209 Presence of neck, rib, or sternum 

associated cartilage that is 0.3 inch or 

more but less than 1.0 inch in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at 

right angles to each other). 

216 Skin above a line which is parallel to the 

dorsal side, does not exceed 25 percent 

of the distance from the elbow joint to the 

dorsal side. (Item No. 517, 518) 

107 A small amount or more of lean removed 

from major muscle(s).

218 Any exposed lymph gland measuring 0.3 

inch or more in one dimension and 0.1 

or more in a second dimension.

219 Splits or holes in casing/packaging 

material more than 0.5 inch long or when 

a required vacuum has been lost.

221 More than a slight amount, but less than 

a small amount, of lean removed from 

major muscle(s).

109 Picnic not removed by a straight cut 

dorsal to the shoulder joint (when 

specified).

223 Fat and skin not beveled at approximate 

45 degree angle to meet the lean on the 

dorsal side (Item No. 515, 516, 517, 518 

525 and 526)

114 Foot or shank not removed as described 

in applicable item description.

115 Jowl not removed as described in 

applicable item description. 

127 Evidence of oily, dark and/or 

coarse-textured, pork. 

128 Uncured or Unsmoked areas 1.0 sq. 

inch or more.

137 More than a slight two-toned color.

140 Maximum fat thickness at any point 

exceeds that specified or required in the 

item description. (For all items specified 

or required to be practically free, fat 

exceeding 0.25 inch depth at any point). 

141 Maximum average fat thickness exceeds 

that specified. (For all items specified or 

required to be practically free, less than 

75 percent of lean exposed). 

228 Breast flap not removed. 

235 Traces of false lean not exposed. (Item 

No. 517, 518,) 

292 Bruise is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension. 

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension.

295 Presence of dehydrated surfaces 

measuring 1.0 square inch or more. 

296 Product not within specified weight 

range.

297 Item not properly netted or tied when 

specified.

298 Cut not practically free from bone dust.

299 Cut not free from ragged edges. (Defect 

is scored when combined weight of the 

portion(s) of the ragged edges extending 

more than one inch from point of 

attachment exceeds 1.0 percent of the 

weight of the cut).

196 Not practically free from smokehouse 

residue, encrusted salt, gelatinous 

material. 
IMPS QA TABLES 500--7 01/01/92

199 Exhibiting more than a slight amount of 

dripping or exudation of moisture on the 

cut surface.
IMPS QA TABLES 500--8 01/01/92

TABLE 500 D

The following defects apply to Item No. 527, 530, 531. Sample unit shall be 1 cut. 

101 .. Skin which is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at 

right angles to each other).

104 .. Bone is 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at 

right angles to each other).

206 All cut separations not forming an 

approximate right angle with the skin 

surface.

208 Bone is 0.2 inch or more but less than 

0.5 inch in one dimension and 0.2 inch 

or more in a second dimension (when 

measured at right angles to each 

other).

105 .. Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at 

right angles to each other).

209 Cartilage is 0.3 inch or more but less 

than 1.0 inch in one dimension and 0.2 

inch or more in a second dimension 

(when measured at right angles to each 

other).

214 The tendinous ends of shanks to a 

point where a cross-sectional cut 

exposes less than 75 percent lean 

tissue.

107 .. A small amount or more of lean 

removed from major muscle(s).

108 .. Presence of adjacent cut(s) exceeding 

4 percent of cut weight.

115 .. Jowl not removed as described in 

applicable item description. 

216 Presence of detached shanks.

218 Any exposed lymph gland measuring 

0.3 inch or more in one dimension and 

0.1 or more in a second dimension.

219 Splits or holes in casing/packaging 

material more than 0.5 inch long or 

when a required vacuum has been lost.

221 More than a slight amount, but less 

than a small amount, of lean removed 

from major muscle(s). 

222 Presence of adjacent cut(s) exceeding 

2 percent but not more than 4 percent of 

cut weight.

229 False lean not removed (Item No. 531) 

 

235 Traces of false lean not exposed. (Item 

No. 530)

127 .. Evidence of oily, dark, and/or 

coarse-textured, pork.

128 .. Uncured or Unsmoked areas 1.0 sq. 

inch or more.

137 .. More than a slight two-toned color.

140 .. Maximum fat thickness at any point 

exceeds that specified or required in the 

item description. (For items specified 

or required to be practically free, fat 

exceeding 0.25 inch depth at any point). 

 

141 .. Maximum average fat thickness 

exceeds that specified. (For items 

specified or required to be practically 

free, less than 75 percent of lean 

exposed).

292 Bruise is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension.

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension.

295 Presence of dehydrated surfaces 

measuring 1.0 square inch or more.

296 Product not within specified weight 

range. 

297 Item not properly netted or tied when 

specified. 

298 Cut not practically free from bone dust.

196 .. Not practically free from smokehouse 

residue, encrusted salt or gelatinous 

material. 

 

199 .. Exhibiting more than a slight amount of 

dripping or exudation of moisture on the 

cut surface.
IMPS QA TABLES 500--9 01/01/92

TABLE 500 E

The following defects apply to Item Nos. 535, 536, 537, and 538. Sample unit shall be one 1 belly.

101 Skin which is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at right 

angles to each other). (Item No. 537, 538)

205 Presence of score more than 0.5 inch in 

depth at deepest point, and when depth is 

multiplied by the length, is equal to or 

greater than 2. (not applicable to scribe 

line).

206 All cut separations not forming an 

approximate right angle with the skin 

surface.

104 Bone is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second 

dimension (when measured at right angles 

to each other).

208 Bone is 0.2 inch or more but less than 0.5 

inch in one dimension and 0.2 inch or more 

in a second dimension (when measured at 

right angles to each other).

105 Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at right 

angles to each other).

209 Cartilage is 0.3 inch or more but less than 

1.0 inch in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other). 

107 A small amount or more of lean removed 

from major muscle(s). 

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

123 Belly not formed as specified. (Item No. 536, 

537, 538)

127 Evidence of oily, dark, and/or 

coarse-textured, pork.

225 Evidence of teat line. (Item No. 538) 

128 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

230 Leaf fat measuring 1.0 inch or more in one 

dimension and 0.3 inch or more in a 

second dimension (when measured at right 

angles to each other).

231 Fat back not removed by a straight cut 

dorsal to the outermost curvature of the 

scribe line as specified.

233 Scribe line more than 0.4 inch deep at any 

point.

234 Not practically free of hair roots. (Item No. 

535, 536).

245 Fat back not removed as specified.

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second 

dimension.

295 Presence of dehydrated surfaces 

measuring 1.0 square inch or more.

296 Product not within specified weight range.

299 Cut not free from ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending 

more than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut). 

159 Fat backside of the belly is more than 2.0 

inches longer than the ventral side.

160 Width of the flank muscle is not at least 25 

percent the width of the belly on the ham 

end.

162 Areas of exposed fat located ventral to the 

scribe line, which exceeds specification 

requirements.

163 Presence of enlarged, soft, porous, dark, or 

seedy mammary tissue.

164 Pizzle recess requiring trimming of more 

than 1/2 inch to remove.

196 Not practically free from moisture pockets, 

smokehouse residue, encrusted salt or 

gelatinous material. 
IMPS QA TABLES 500--10 01/01/92

TABLE 500 F

The following defects apply to Item Nos. 545, 546, 547, 548. Sample size shall be 1 loin.

205 Presence of score more than 0.5 inch in 

depth at deepest point, and when depth is 

multiplied by the length is equal to or greater 

than 2.

206 Cut separations not forming an approximate 

right angle with the skin surface.

105 Blade cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension (when measured at right angles 

to each other). (Item No. 546)

209 Blade cartilage is 0.3 inch or more but less 

than 1.0 inch in one dimension and 0.2 inch 

or more in a second dimension (when 

measured at right angles to each other). 

(Item No. 546)

220 Presence of exposed blood vessel that is 0.5 

inch or more in one dimension and 0.2 inch 

or more in a second dimension. (When 

measured at right angles to each other)

107 A small amount or more of lean removed 

from major muscle(s).

219 Splits or holes in casing/packaging material 

more than 0.5 inch long or when a required 

vacuum has been lost. 

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

127 Evidence of oily, dark and/or coarse-textured, 

pork.

128 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

137 More than a slight two-toned color.

140 Maximum fat thickness at any point exceeds 

that specified or required in the item 

description. (For all items specified or 

required to be practically free, fat exceeding 

0.25-inch depth at any point).

141 Maximum average fat thickness exceeds that 

specified. (For all items specified or 

required to be practically free, less than 75 

percent of lean exposed).

170 Spinal cord groove not evident on at least 75 

percent of the vertebrae.

235 Less than 2.0 inches of false lean exposed. 

(Item Nos. 545, 546)

248 Presence of diaphragm and/or hanging 

tender exceeding 1.0 inch in one dimension 

and 0.5 inch in a second dimension when 

measured at right angles to each other.

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension.

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension.

294 Presence of any portion of exposed spinal 

cord 0.5 inch or more in one dimension and 

0.2 inch in a second dimension.

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

296 Product not within specified weight range. 

297 Item not properly netted or tied when 

specified.

298 Cut not practically free from bone dust.

299 Cut not free from ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending 

more than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut).

175 Diameter of the longissimus dorsi is less 

than 1 inch across. (Item No. 546) 

196 Not practically free from smokehouse 

residue, encrusted salt or gelatinous 

material. 

199 Exhibiting more than a slight amount of 

dripping or exudation of moisture on the cut 

surface.
IMPS QA TABLES 500--11 01/01/92

TABLE 500 G

The following defects apply to Item Nos. 547A, 548A, 550. Sample unit shall be 1 boneless loin.

205 Presence of score more than 0.5 inch in 

depth at deepest point, and when depth is 

multiplied by the length, is equal to or 

greater than 2.

206 Cut separations not forming an approximate 

right angle with the skin surface. 

104 Bone is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second dimension 

(when measured at right angles to each 

other).

208 Bone is 0.2 inch or more but less than 0.5 

inch in one dimension and 0.2 inch or more 

in a second dimension (when measured at 

right angles to each other).

105 Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension (when measured at right angles 

to each other).

209 Cartilage is 0.3 inch or more but less than 

1.0 inch in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other). 

210 Tenderloin not removed. 

219 Splits or holes in casing/packaging material 

more than 0.5 inch long or when a required 

vacuum has been lost. 

220 Presence of blood vessel that is 0.5 inch or 

more in one dimension and 0.2 inch or 

more in a second dimension. (When 

measured at right angles to each other)

107 A small amount or more of lean removed 

from major muscle(s).

 

221 More than a slight amount, but less than a 

small amount, of lean removed from major 

muscle(s).

108 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

222 Presence of adjacent cut(s) exceeding 2 

percent but not more than 4 percent of cut 

weight.

127 Evidence of oily, dark, and/or 

coarse-textured, pork.

128 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

137 More than a slight two-toned color.

140 Maximum fat thickness at any point exceeds 

that specified or required in the item 

description. (For all items specified or 

required to be practically free, fat exceeding 

0.25-inch depth at any point).

141 Maximum average fat thickness exceeds 

that specified (For all items specified or 

required to be practically free, less than 75 

percent of lean exposed).

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second 

dimension.

293 Blood clot 0.5 inch or more in one 

dimension and 0.2 inch in a second 

dimension.

295 Presence of dehydrated surfaces 

measuring 1.0 square inch or more. 

296 Product not within specified weight range.

297 Item not properly netted or tied when 

specified.

298 Cut not practically free from bone dust.

299 Cut not free from ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending 

more than one inch from point of attachment 

exceeds 1.0 percent of the weight of the cut). 

175 Diameter of the longissimus dorsi is less 

than specified in the item description. (Item 

Nos. 547A, 548A, 550) 

196 Not practically free from smokehouse 

residue, encrusted salt or gelatinous 

material. 

199 Exhibiting more than a slight amount of 

dripping or exudation of moisture on the cut 

surface.
IMPS QA TABLES 500--12 01/01/92

TABLE 500 H

The following defects apply to Item Nos. 558, 559, 559A, 559B. Sample unit shall be 1 pork sparerib item.

104 Rib bone(s) which are broken 

or shattered to the extent that 

the surrounding meat is 

affected.

124 Spareribs contain less than 11 ribs. 

201 The diaphragm, when present, not firmly 

attached and/or the membranous portion 

exceeds 0.3 inch from the lean at any point.

248 Presence of diaphragm, and serous 

membrane (peritoneum) exceeding 1.0 

inch in one dimension and 0.5 inch in a 

second dimension on spareribs (scored 

only if removal is specified Item No. 559A, 

559B)

128 Uncured or Unsmoked areas 1.0 sq. inch 

or more.

139 Fat over diaphragm and transverse 

abdominous not trimmed practically free. 

(less than 75 percent lean exposed).

141 Sparerib having fat on the inside surface of 

ribs (heart fat) exceeding an average of 

0.25 inch. 

182 Presence of sternum measuring 0.5 inch or 

more in one dimension and 0.2 inch in a 

second dimension. (Item Nos. 559A, 

559B).

183 Presence of the ventral (curved) portions of 

three or more costal cartilages (Item No. 

559A, 559B).

184 The lean extends more than 2.0 inches 

past the curvature of the last rib and costal 

cartilage. (Item Nos. 558, 559)

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch in a second 

dimension.

295 Presence of dehydrated surfaces 

measuring 1.0 square inch or more. 

296 Product not within specified weight range. 

298 Cut not practically free from bone dust. 

196 Not practically free of moisture pockets, 

smokehouse residue, encrusted salt, 

gelatinous material. 
IMPS QA TABLES 500--13 01/01/92

TABLE 500 I

The following defects apply to Item Nos. 560, 561, and 563. Sample unit shall be 1 pork item.

128 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

187 Shoulder hocks not separated from the front 

feet at or above the upper knee joint. 

189 Ham hock not separated from hind feet at or 

above the hock joint.

237 Ham or shoulder hock less than 2.0 inches in 

length. 

292 Bruise is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second dimension.

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension.

296 Product not within specified weight range.

298 Cut not practically free from bone dust.

299 Not practically free of hair and hair roots. 

192 Front feet not removed at or above the upper 

knee joint of the front legs.

196 Not practically free from moisture pockets, 

smokehouse residue, encrusted salt or 

gelatinous material. 
IMPS QA TABLES 500--14 01/01/92

TABLE 500 J

The following defects apply to Item Nos. 512, 512A, 514. Sample unit shall be 5 lbs.

104 Bone is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second dimension 

(when measured at right angles to each 

other).

208 Bone is 0.2 inch or more but less than 0.5 

inch in one dimension and 0.2 inch or more in 

a second dimension (when measured at right 

angles to each other).

105 Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension (when measured at right angles to 

each other).

209 Cartilage is 0.3 inch or more but less than 1.0 

inch in one dimension and 0.2 inch or more in 

a second dimension (when measured at right 

angles to each other).

211 Calcified (scratchy) periosteum is 1.0 inch or 

more in one dimension and 0.2 inch or more 

in a second dimension (when measured at 

right angles to each other).

127 Evidence of oily, dark and/or coarse-textured, 

pork.

128 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

129 More than 10 percent, by weight, of the sample 

unit fails to meet the cube size requirement 

specified by the purchaser.

132 More than 10 percent, by weight, of sample 

unit consists of diced pieces that have 

exposed surface and/or seam fat exceeding 

0.3 inch thickness at any point.

218 Popliteal, prescapular, or prefemoral lymph 

glands, and/or any exposed lymph gland 0.3 

inch or more in one dimension and 0.1 or 

more in a second dimension.

219 Splits or holes in casing/packaging 

material more than 0.5 inch long or when a 

required vacuum has been lost. 

220 Presence of exposed blood vessels 0.5 inch 

or more in one dimension and 0.2 inch or 

more in a second dimension (measured at 

right angle to each other).

223 Presence of 2 or more pieces of any size with 

more than 50 percent of the surface area 

composed of heavy opaque connective tissue, 

bone, cartilage, or calcified periosteum (do not 

score if defects 104, 208, 105, 209, or 211 are 

scored for those pieces).

258 Presence of 2 or more acceptable cube size 

pieces that consist entirely of fat (Do not score 

if defect 132 is scored in sample unit).

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension.

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension. 

163 Presence of enlarged, soft, porous, dark, or 

seedy mammary tissue.

194 Presence of spinal cord 0.5 inch in any 

dimension.

196 Not practically free from moisture pockets, 

smokehouse residue, encrusted salt, 

gelatinous material.
IMPS QA TABLES 500--15 01/01/92

TABLE 500 K 

The following defects apply to Item No. 555, 556, 562. Sample unit shall be 5 lbs. finished product.

104 Bone is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second dimension 

(when measured at right angles to each 

other).

206 All cut separations not forming an 

approximate right angle with the skin surface.

208 Bone is 0.2 inch or more but less than 0.5 

inch in one dimension and 0.2 inch or more in 

a second dimension (when measured at right 

angles to each other).

105 Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a second 

dimension (when measured at right angles to 

each other).

209 Cartilage is 0.3 inch or more but less than 1.0 

inch in one dimension and 0.2 inch or more in 

a second dimension (when measured at right 

angles to each other).

220 Presence of exposed blood vessel 0.5 inch or 

more in one dimension and 0.2 inch or more

in a second dimension (when measured at 

right angles to each other).

255 Presence of heavy (opaque) connective tissue 

that measures 1.0 inch or more in one 

dimension and 0.5 inch or more (at any point) 

in a second dimension (when measured at 

right angles to each other).

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension. 

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch in a second 

dimension. 

295 Presence of dehydrated surfaces measuring 

1.0 square inch or more.

127 Evidence of oily, dark and/or coarse-textured 

pork.

128 Uncured or unsmoked areas 1.0 sq. inch or 

more.

196 Not practically free from moisture pockets, 

smokehouse residue, encrusted salt or 

gelatinous material. 
IMPS QA TABLES 500--16 01/01/92

TABLE 500 L 1/ 2/

The following defects apply to items 1513, 1531, 1545, 1548, 1596. Sample unit shall be 1 steak, chop, or patty. No 

individual defect shall be scored more than once per sample unit.

104 Bone is 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at 

right angles to each other).

208 Bone is 0.2 inch or more but less than 0.5 

inch in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other).

105 Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at 

right angles to each other).

209 Cartilage is 0.3 inch or more but less than 

1.0 in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other).

218 Any exposed lymph gland measuring 0.3 

inch or more in one dimension and 0.1 

inch or more in a second dimension.

220 Presence of blood vessel that is 0.5 inch 

or more in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other).

260 Weight of portion cut not within tolerance 

permitted. 

261 Ventral edge of rib and loin items exceeds 

requirement by 0.2 inch or more.

262 Score into muscle more than 1.0 inch in 

length and more than 1/2 the thickness of 

the portion cut in depth (at any point).

127 Evidence of oily, dark and/or 

coarse-textured pork.

128 Uncured or unsmoked areas 1.0 sq. inch 

or more.

263 Ventral edge of rib and loin items exceeds 

requirement by 0.2 inch or more.

264 Presence of unauthorized muscles or 

bone 0.5 inch x 0.2 inch or more on either 

side of portion cut.

265 Thickness uniformity of portion varies 

more than tolerance.

266 Thickness of portion cut not within 

tolerance.

292 Bruise is 0.5 inches or more in one 

dimension and 0.2 inch or more in a 

second dimension. 

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension.

291 Presence of tag that is 1.0 inch or more in 

any dimension and will not support the 

weight of the steak/chop when 

suspended.

295 Presence of dehydrated surfaces 

measuring 1.0 square inch or more.

140 Maximum fat thickness at any point 

exceeds that specified or required in the 

item description.(For all items specified or 

required to be practically free, fat 

exceeding 0.25 inch depth at any point).

141 Maximum average fat thickness exceeds 

that specified. (For all items specified or 

required to be practically free, less than 75 

percent of lean exposed on edge of chop).

161 Item breaks completely apart when 

suspended from a point no less than 0.5 

inch from outer edge. (Not applicable to 

Item Nos. 1513, 1596)

196 Not practically free from moisture pockets, 

smokehouse residue, encrusted salt or 

gelatinous material. 

198 Evidence of under or over cooking. (Item 

Nos. 1513, 1596)

1/ No more that a small amount of suitable lean may be removed from properly prepared cuts prior to production of 

the portion cut items (i.e., chops may not be produced only from the anterior portion of a loin.) The AMS agent shall 

determine the supervision necessary to assure all suitable lean is used.

2/ For Item No. 1596, the examination for defect 260 shall be as described in the item description. 
IMPS QA TABLES 500--17 01/01/92

TABLE 500 M

The following defects apply to Item No. 538A, 539, 541, 550A. Sample unit shall be 1 pound of adjacent slices.

101 Skin which measures 0.5 inch or more in one 

dimension and 0.2 inch in a second 

dimension (measured at right angles to each 

other) on 3 or more slices.

104 Bone measuring 0.5 inch or more in any 

dimension on 3 or more adjacent slices. 

204 Bone measuring 0.3 inch or more in any 

dimension on 2 or more adjacent slices. 

105 Cartilage measuring 0.5 inch or more in any 

dimension on 3 or more adjacent slices. 

205 Cartilage measuring 0.3 inch or more in any 

dimension on 2 or more adjacent slices.

116 Slice count not as specified.

118 Two or more slices containing dark, seedy 

mammary tissue more than 0.3 inch in any 

dimension.

119 Diameter of the Longissimus dorsi less than 

2 inches. (Item No. 550A)

121 Three or more adjacent slices failing to show 

the specified percentage of lean muscle on 

the face side (opposite of skin side) of the 

slice. 

208 Separation of more than half the length of 3 or 

more adjacent slices.

209 Presence of comb hanger marks on 2 or more 

slices.

210 Three or more slices exceed the length 

requirement by 1 inch or more.

211 Three or more slices failing to meet the 

minimum length requirement by 1 inch or 

more.

212 Two or more slices containing a bruise 

measuring more than 0.3 inch in any 

dimension.

213 Slice folded over or under adjacent slices for a 

distance of 3 or more slices.

214 Presence of uncured area on 2 or more slices 

measuring more than 0.5 inch in any 

dimension. (Score 1 per sample unit)

215 Three or more slices exceed the width 

requirement by 0.25 inch or more.

216 Three or more slices which fail to meet the 

minimum width requirement by 0.25 inch or 

more.

219 Splits or holes in casing/packaging material 

more than 0.5 inch long or when a required 

vacuum has been lost. 

225 Evidence of teat line. (Item No. 538, 538A) 

244 Break more than one half the width of the slice 

on three or more adjacent slices.
IMPS QA TABLES 500--18 01/01/92

TABLE 500 N

The following defects apply to item Nos. 1513 and 1596 prior to grinding and further processing into the end item. 

Sample unit shall be a minimum of 10 pounds.

104 Bone is 0.5 inch or more in one dimension and 

0.2 inch or more in a second dimension (when 

measured at right angles to each other).

208 Bone is 0.2 inch or more but less than 0.5 inch 

in one dimension and 0.2 inch or more in a 

second dimension (when measured at right 

angles to each other).

105 Cartilage is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension 

(when measured at right angles to each other).

209 Cartilage is 0.3 inch or more but less than 1.0 

inch in one dimension and 0.2 inch or more in a 

second dimension (when measured at right 

angles to each other).

163 Presence of enlarged, soft, porous, dark, or 

seedy mammary tissue.

211 Calcified (scratchy) periosteum is 1.0 inch or 

more in one dimension and 0.2 inch or more in 

a second dimension (when measured at right 

angles to each other).

214 The tendinous ends of shanks cut to a point 

where a cross-sectional cut exposes less than 

75 percent lean tissue. 

218 Popliteal, prescapular, or prefemoral lymph 

glands, and/or any exposed lymph gland 0.3 

inch or more in one dimension and 0.1 or more 

in a second dimension.

219 Kidney, pelvic, or heart fat having a surface area 

measuring 2.0 square inches or more and 0.5 

inch or more in depth at any point.

220 Diameter of blood vessel when only a 

cross-section is exposed is 1.0 inch or more in 

any dimension or exposed blood vessel is 1.0 

inch or more in length and 0.5 inch or more in

diameter. 

223 Presence of 2 or more pieces of any size with 

more than 50 percent of the surface area 

composed of heavy opaque connective tissue, 

bone, cartilage, or calcified periosteum (do not 

score if defects 104, 208, 105, 209, or 211 are 

scored for those pieces).

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second dimension.

293 Blood clot is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second dimension. 

194 Presence of spinal cord 0.5 inch in any 

dimension.
IMPS QA 500 GLOSSARY--2

GLOSSARY

IMPS SERIES 500 GUIDE TO DEFECT APPLICATION

GUIDE TO THE MOST COMMONLY ASKED DEFECT QUESTIONS

DEFECT

107 A small amount or more of lean removed from major muscle(s).

A small amount of lean is considered to be at least 4 percent of the weight of the item being 

evaluated. This defect shall be applied when a subjective determination assesses that at least 

4 percent of the weight of the item has been removed from major muscle(s).

199 Exhibiting more than a slight amount of dripping or exudation of moisture on 

the cut surface.

As was explained for examination of the cut surfaces of whole bone in and boneless cuts, the 

item shall be divided into 2 pieces not less than 2.5 inches from either end. For certification, 

the right-hand cut surface shall be evaluated for defects in accordance with the IMPS QUALITY 

ASSURANCE PROVISIONS. Within 5 minutes of making the cut and without application of 

any hand pressure, whole bone in and boneless cuts shall not exhibit more than a slight 

amount of dripping or exudation of moisture on the cut surface. 

205 Presence of score more than 0.5 inch in depth at deepest point, and when 

depth is multiplied by the length, is equal to or greater than 2.

Scores affect the slicing of the item and shall be recorded as a defect when the measurement 

taken at the single deepest point exceeding 0.5 inches deep is multiplied by the total length of 

the score and the result equals 2 or more. The score need not exceed 0.5 inches for the full 

length to be recorded as a defect.

219 Splits or holes in casing/packaging material more than 0.5 inch long or when a 

required vacuum has been lost.

This defect is applicable to items which when required to be vacuum packaged, have lost their 

vacuum, regardless of the size of the hole. Defect shall be scored only once per sample unit.

221 More than a slight amount, but less than a small amount, of lean removed from 

major muscle(s).

A small amount of lean is considered to be at least 4 percent and a slight amount is 

considered to be 2 percent of the weight of the item being evaluated. This defect shall be 

applied when a subjective determination assesses that at least 2 percent but not more than 4 

percent of the weight of the item has been removed from major muscle(s).
IMPS QA 500 GLOSSARY--3

GLOSSARY

127 Evidence of oily, dark and/or coarse-textured, pork.

This defect shall be scored when any one of the characteristics listed above are evident.

297 Item not properly netted or tied when specified.

When netted, the item shall be fully enclosed within the net with no protruding ends. This defect shall be 

scored when any portion of the item extends beyond the end of the netting material.

118 Two or more slices containing dark, seedy mammary tissue more than 0.3 inch 

in any dimension.

"Seedy Mammary Tissue" is a condition which comes from a lactating female which has absorbed soil and 

dirt particles through the teat opening. The "seedy" condition will be evident in the fat surrounding and dorsal 

to the teat itself and will reveal small to large clusters of small dark flecks. 

291 Presence of tag that is 1.0 inch or more in any dimension and will not support 

the weight of the steak/chop when suspended. 

A "tag" is a loose piece of meat 1 inch or longer which is attached at one end to a steak or chop. Shall be 

scored as a defect if the "tag" will not support the weight of the item when suspended by the unattached end.

137 More than a slight two-toned color.

Two-Toned color is defined as a color variation between two or more different muscle groups as identified on 

the cut surface of an item. Unless otherwise specified, a "slight" two-toned color is acceptable. 

128 Uncured or Unsmoked areas 1.0 sq. inch or more.

This condition will be most evident on the cut surface of the item, however the condition may also exist on 

the exterior surface. Uncured or unsmoked areas will appear as a pale, lighter colored area as compared to 

the surrounding muscles and will vary in size depending on the severity. The area affected will have the 

appearance more indicative of raw fresh meat and should be a clearly evident condition before being 

recorded as a defect. 

196 Not practically free from smokehouse residue, encrusted salt or gelatinous 

material.

Shall be scored as a defect if more than a very slight amount is in evidence.

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IMPS QA 600 INDEX 12/12/94

 INDEX FOR CURED, DRIED, SMOKED, 

 AND FULLY-COOKED BEEF PRODUCTS - SERIES 600

ITEM DEFECT

NO. TABLE

600........................................... 600A

601........................................... 600A

602........................................... 600A

603........................................... 600A

604........................................... 600A

605........................................... 600A

606........................................... 600A

606A........................................ 600A

607........................................... 600A

608........................................... 600A

609........................................... 600A

611...........................................600D

612...........................................600D

613...........................................600B

614...........................................600B

 ITEM DEFECT

 NO. TABLE 

 

 617.....................................600C

618...............................600C

619...............................600C

620...............................600C

621............................... 600A

622...............................600C

623............................... 600A

623A............................ 600A

624............................... 600A

625............................... 600A

626............................... 600A

627............................... 600A

628............................... 600A

629............................... 600A

630............................... 600A

631............................... 600E
IMPS QA TABLES 600--2 12/12/94

TABLE 600 A

The following defects apply to Item Nos. 600, 601, 602, 603, 604, 605, 606, 606A, 607, 608, 609, 611, 621, 623, 623A, 624, 

625, 626, 627, 628, and 630. (Sample Unit shall be one item or one pound of slices as applicable)

101 Uncured/uncooked (as applicable) 

area(s) 1.0 square inch or more in size.

201 Uncured/uncooked (as applicable) 

area(s) less than 1.0 square inch in size.

102 Maximum surface fat at any point exceeding the depth specified.

103 Average surface fat exceeding the depth 

specified.

104 Not practically free of fat on the inside 

surface of the deep pectoral muscle.

105 Item not practically free of surface and 

seam fat. (Item Nos. 624, 625)

106 Fat between superficial pectoral and the 

deep pectoral muscles exceeding 0.25 

inch in thickness at any point. (Item No. 

601A)

107 Evidence of dark cutting or callused beef.

108 A small amount or more of lean removed 

from major muscle(s).

109 Presence of adjacent cut(s) exceeding 4 

percent of cut weight.

110 The weight of the deep pectoral muscle is 

less than 55 percent of the weight of the 

sample unit. (Item No. 601A)

111 Sample unit does not hold together as an 

intact unit when removed from the can. 

(Item No. 600)

112 Bone, cartilage or scratchy periosteum 

measuring 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension. 

203 Bone, cartilage or scratchy periosteum 

measuring 0.2 inch or more but less than 

0.5 inch in one dimension and 0.2 inch or 

more in a second dimension. 

131 Sacrosciatic ligament measuring 1.0 inch 

or more one dimension and 0.2 inch or 

more in a second dimension.

132 Prepubic tendon measuring 1.0 inch or 

more length.

133 Backstrap measuring 1.0 inch or more 

one dimension and 0.2 inch or more in a 

second dimension.

134 Semitendinosus severed more than a 

minor amount on either end. (Item No. 

608)
IMPS QA TABLES 600--3 12/12/94

196 Not practically free from smokehouse 

residue, encrusted salt and/or rendered 

fat.

202 Presence of score more than 0.5 inch in 

depth at deepest point and when depth 

multiplied by the length is equal to or 

greater than 2.

204 Texture not as specified. (Item. No's 600, 

617, 621)

206 All cut separations not forming an 

approximate right angle with the skin 

surface.

212 The thin tissue edge of the web muscle

(Superficial Pectoral) not trimmed to 

expose the lean meat. (Item. No's 601, 

601A)

218 Popliteal and/or any exposed lymph gland 

measuring 0.3 inch or more in one 

dimension and 0.1 inch or more in a 

second dimension.

219 Splits or holes in casing/packaging 

material more than 0.5 inch long or when 

a required vacuum has been lost.

224 Tendinous ends surrounding the patella 

not removed to expose at least 75% lean.

292 Bruise measuring 1.0 inch or more in one 

dimension and 0.2 inch in a second 

dimension.

293 Blood clot measuring 1.0 inch or more in 

one dimension and 0.2 inch in a second 

dimension.

294 Item not netted or tied as specified.

295 Presence of dehydrated surfaces and/or 

any (opaque) heavy connective tissue 

measuring 1.0 square inch or more.

296 Product not within specified weight range.

298 Cut not practically free from bone dust, 

hook marks, air holes and/or pockets of 

moisture.

299 Cut not free of ragged edges. (Defect is 

scored when combined weight of the 

portion(s) of the ragged edges extending 

more than one inch from point of attachment exceeds 1.0 percent of the weight of 

the cut.)
IMPS QA TABLES 600--4 12/12/94

TABLE 600 B

The following defects apply to Item No.'s 613, 614. (Sample Unit shall be one item.)

113 Trachea extends more than 0.5 inch in length.

114 Hyoid bone and/or epiglottis not removed. 

(Item No. 615)

133 More than a small amount of the tip end of the 

tongue removed.

134 More than a slight amount of the tongue root 

remaining.

196 Not practically free from smokehouse residue 

or encrusted salt.

200 Not practically free of glandular tissue.

202 Presence of score more than 0.5 inch in 

depth at deepest point and when depth 

multiplied by the length is equal to or greater 

than 2.

290 More than a slight amount of discoloration 

other than natural pigmentation. 

291 Tongue not predominately white to light grey.

292 Bruise measuring 1.0 inch or more in one 

dimension and 0.2 inch in a second 

dimension.

293 Blood clot measuring 1.0 inch or more in one 

dimension and 0.2 inch in a second 

dimension.
IMPS QA TABLES 600--5 12/12/94

TABLE 600 C 

The following defects apply to Item No.'s 617, 618, 619, 620, 622. (Sample Unit shall be one item or one pound of slices as 

applicable.)

101 Uncured/uncooked (as applicable) area(s) 

1.0 square inch or more in size.

201 Uncured/uncooked (as applicable) area(s) 

less than 1.0 square inch in size.

104 Not practically free of fat. 

112 Bone or cartilage measuring 0.5 inch or more 

in one dimension and 0.2 inch or more in a 

second dimension. 

203 Bone or cartilage measuring 0.2 inch or more 

but less than 0.5 inch in one dimension and 

0.2 inch or more in a second dimension. 

196 Not practically free of encrusted salt, 

smokehouse, or other product residue.

204 Texture not as specified.

205 Sample unit contains more than a small 

amount of shredded or machine scrap 

pieces. (Not applicable to Item No. 620)

206 Slices per inch less than specified. (Not 

applicable to Item No. 620) 

207 More than 3 slices showing string or hanger 

marks. (Not applicable to Item No. 620)

210 Percentage of full intact slices within a 

sample unit (by weight) is less than that 

specified. (Not applicable to Item No. 620)

219 Splits or holes in casing/packaging material 

more than 0.5 inch long or when a required 

vacuum has been lost.

292 Bruise measuring 1.0 inch or more in one 

dimension and 0.2 inch in a second 

dimension.

293 Blood clot measuring 1.0 inch or more in one 

dimension and 0.2 inch in a second 

dimension.

296 Weight range not as specified.
IMPS QA TABLES 600--6 12/12/94

TABLE 600 D

The following defects apply to Item Nos. 611 and 612. Sample unit shall be 5 lbs.

101 Uncured or Unsmoked areas 1.0 sq. inch or 

more.

104 More than 10 percent, by weight, of sample 

unit consists of pieces that are not 

practically free of fat.

105 More than 10 percent, by weight, of sample 

unit consists of pieces that have more than 

a small amount of inter and/or 

intramuscular fat.

112 Bone is 0.5 inch or more in one dimension 

and 0.2 inch or more in a second 

dimension (when measured at right angles 

to each other).

 203 Bone is 0.2 inch or more but less than 0.5 

inch in one dimension and 0.2 inch or more 

in a second dimension (when measured at 

right angles to each other).

211 Calcified (scratchy) periosteum is 1.0 inch 

or more in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other).

115 Cartilage is 1.0 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension (when measured at right 

angles to each other).

215 Cartilage is 0.3 inch or more but less than 

1.0 inch in one dimension and 0.2 inch or 

more in a second dimension (when 

measured at right angles to each other).

129 More than 25 percent, by weight, of the 

sample unit fails to meet the piece size 

requirement specified by the purchaser. 

(Item No. 612)

130 More than 10 percent, by weight, of the 

sample unit fails to meet the area and/or 

thickness requirement. (Item No. 611)

196 Not practically free from smokehouse 

residue, encrusted salt.

218 Popliteal, prescapular, or prefemoral 

lymphglands, and/or any exposed lymph 

gland 0.3 inch or more in one dimension 

and 0.1 or more in a second dimension.

220 Presence of exposed blood vessels 0.5 

inch or more in one dimension and 0.2 inch 

or more in a second dimension (measured 

at right angle to each other).

223 Presence of two or more pieces of any size 

with more than 50 percent of the surface 

area composed of heavy (opaque) 

connective tissue. (Do not score if defect 

211 is scored.)

258 Presence of two or more acceptable size 

pieces that consist entirely of fat (Do not 

score if defect 104 is scored in sample 

unit).

292 Bruise is 1.0 inch or more in one dimension 

and 0.2 inch or more in a second 

dimension.

293 Blood clot is 0.5 inch or more in one 

dimension and 0.2 inch or more in a 

second dimension.
IMPS QA TABLES 600--7 12/12/94

TABLE 600 E

IMPS Item No. 631 - CHARBROILED BEEF PATTIES 

Sample units shall consist of 10 patties each.

Defects

101 Evidence of undercooking or overcooking. 1/

102 Sample unit weighing outside a ∀ 5.0 percent weight tolerance range. 1/ 2/

103 Shape of patties not round or oval and uniform in thickness. 1/

104 Presence of broken, cracked, or folded patty.

1/ Shall not be scored more than once per sample unit.

2/ To determine weight range tolerance, the grader shall multiply the declared patty weight by 10 (based on 10 patties per 

sample unit). The value for 10 declared patty weights shall be multiplied by 0.05 (5 percent). Five percent of the value 

of 10 declared patty weights shall be subtracted to provide for the lower limit and added to provide for the maximum 

limit (i.e., if declared cooked patty weight is 2.5 oz. then the acceptable range for 10 patties will be 23.75 oz. to 26.25 

oz.).

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IMPS QA 700 TABLE

TABLE 700 A

The following defects are applicable to variety meats and edible by-products except Item No. 731 and 732. A sample unit 

shall be one cut or portion item as applicable. For sliced liver Items No. 702, 705, and 708, a sample unit shall be 10 

pounds. For Item No. 723, and 724 the sample size shall be 0.5 pound.

100 Liver slice not practically free of sawdust.

101 Bone or cartilage measuring 0.5 inch or 

more in any dimension.

201 Bone or cartilage measuring less than 

0.5 inch but more than 0.3 inch in any 

dimension.

103 Presence of broken slice. (Two or more 

separate pieces.)

104 Color not as specified.

105 Item exceeds specified fat requirement.

106 Heart has been excessively scored affecting slicing.

107 Cheek meat and head meat not 

practically free of lip material, lymph 

nodes, and salivary glands. (Score only 

once per sample unit)

202 Bruise 1.0 inch or more in any dimension.

203 Bloodclot 1.0 inch or more in any dimension.

204 Item fails to meet specified weight range.

205 Weight of portion cut not within tolerance 

permitted. (Item No. 703)

206 Liver skin greater than 1.0 inch in one 

dimension and 0.2 inch in a second 

dimension. (When measured at right 

angles to each other.) (Item 703)

207 Thickness uniformity of portion cut not 

within tolerance.

208 Thickness of portion cut varies more than 

tolerance.

209 Presence of blood vessel measuring 0.5 

inch or more in one dimension and 0.2 

inch or more in a second dimension. 

(When measured at right angles to each 

other.)

210 Dark internal lining exceeds an area 

more than 1 sq. inch. (Item No. 715, 

715A, 729)

211 Heavy connective tissue exceeding an 

area of 1.0 sq. inch. 

212 Capsule membrane surrounding the 

kidney exceeding an area of 1.0 sq. inch.

213 Pizzle cord and/or ureter exceeding 0.5 

inch or more from the surface of the 

kidney.

214 Posterior end of the tail not "tipped" to 

remove two to three coccygeal vertebrae. 

(Item No. 721)

215 Evidence of more than a minor amount of 

"heart-cap" remaining (auricles, arteries, 

and gristly material.) (Item No. 720)

216 More than a minor amount of glandular 

material or tongue root remaining. (Item 

No. 716 and 717)

217 Trachea (windpipe) measuring 0.5 inch 

or more in length.

218 Lymph nodes and ducts lying along the 

liver wall not trimmed even with the 

surface.

219 More than a minor amount of the tip end 

of the tongue or liver has been removed.

220 More than 0.5 sq. inch of dehydration or 

freezer burn.

221 Presence of score more than 0.5 inch in 

depth at deepest point, and when depth 

is multiplied by the length, is greater than 

2. (Applicable only to liver, tongue, and 

kidney items.)

222 Spinal cord extends more than 0.5 inch 

posterior to pons. (Item No. 725) 

223 Base muscle of the tongue not smoothly 

removed. (Item No. 717)

224 Item not practically free of holes or hook 

marks.

Unless otherwise specified by the purchaser, the AQL's in TABLE I shall be used for all of the items listed except

sliced or portion items. The accept (AC) and reject (RE) criteria for the respective AQL's are within TABLE I-A. 

TABLE I-B shall be used for examination items which have been rejected and reworked. Unless otherwise 

specified by the purchaser, the AQL in TABLE II shall be used for sliced and portion cut items. The accept (AC) and 

reject (RE) criteria for the respective AQL are within TABLE II-A. TABLE II-B shall be used for examination of sliced 

or portion cut items which have been rejected and reworked.
IMPS QA 800 INDEX 11/01/92

QUALITY ASSURANCE PROVISIONS

INDEX FOR IMPS SAUSAGE PRODUCTS SERIES - 800

ITEM NUMBER PRODUCT NAME DEFECT TABLE

800 FRANKFURTERS 800B - LINK

801 BOLOGNA 800A - STICK

800E - SLICED

802 PORK SAUSAGE 800B - LINK

800D - BULK 

802A PORK SAUSAGE, PATTIES 800E - PATTY

802B PORK SAUSAGE, COOKED 800E - PATTY

800F - COOKED CRUMBLES

802C WHOLE HOG PORK SAUSAGE 800B - LINK

800D - BULK

800E - PATTY

800F - COOKED CRUMBLES

803 LIVER SAUSAGE 800A - STICK

804 COOKED SALAMI 800A - STICK

800E - SLICED

805 MINCED LUNCHEON MEAT 800A - STICK

800E - SLICED

806 LEBANON BOLOGNA 800A - STICK

800E - SLICED

807 THURINGER 800A - STICK

800E - SLICED

808 DRY SALAMI 800A - STICK

800E - SLICED

809 CERVELAT 800A - STICK

800E - SLICED

810 BREAKFAST SAUSAGE 800B - LINK

800D - BULK

811 SMOKED SAUSAGE 800B - LINK

812 NEW ENGLAND BRAND SAUSAGE 800A - STICK

813 POLISH SAUSAGE 800B - LINK

814 MEAT LOAVES 800C - LOAF

815 MEAT FOOD PRODUCT LOAVES 800C - LOAF

816 KNOCKWURST 800B - LINK

817 BREAKFAST SAUSAGE, COOKED 800B - LINK

818 ITALIAN SAUSAGE 800B - LINK

819 HAM LINKS 800B - LINK

820 HEAD CHEESE 800C - LOAF

821 PEPPERONI 800A - STICK

822 BRATWURST 800B - LINK

822A BRATWURST PATTY 800E - PATTY

824 PORK RIB SHAPE PATTY 800E - PATTY

825 CANNED LUNCHEON MEAT 800D 

826 SCRAPPLE 800G

NOTE - Any defect application question pertaining to the defects listed on Tables 800A through 800G should refer to the "Defect Application 

Guide" beginning on page 12 of this document.
IMPS QA 800 TABLES--1 11/01/92

TABLE 800A - STICK ITEMS

The following defects are applicable to items 801, 803, 804, 805, 806, 807, 808, 809, 812, 821. Sample unit shall be 1 

stick. 

External Product Characteristics 1/

100 Lacks good resiliency typical of the 

product. (Not applicable to Item No. 803, 

808, 809, 821) 

101 Casing has a rupture or split 1 inch or 

more in length.

102 More than a slight amount of dry surface 

mold present. (Item No. 806, 807, 808, 

809, 821)

103 Weight not within range specified.

104 Casing not compactly stuffed with 

product.

204 Casing having a rupture or split 

measuring 0.3 inch or more but less than 

1 inch in length.

205 Casing end extending more than 1.0 inch 

beyond fastening.

206 Exterior fat streak exceeding 1.5 inches in 

length and 0.5 inch in width for the full 

length.

207 More than a slight amount of 

smokehouse residue and/or greasy 

buildup on the exterior of the casing. 

208 Fat cap at either end, deeper than 0.5 

inch.

209 Gelatin cap at either end, deeper than 0.5 

inch. 2/

Internal Product Characteristics 1/

250 Peppercorns not in evidence on either cut 

surface. (Item No. 804)

150 Lacks good cohesion typical of the 

product.

151 Texture not as specified.

152 Any individual cut surface having more 

than 1 pocket of fat, gelatin, and/or air 

measuring 0.5 inch or more in length and 

0.5 inch or more in width.

153 Diameter not within range specified. 

(Measure no closer than 2.5 inches from 

the end of the stick) 

154 Diameter uniformity not as specified.

155 Bone particle measuring 0.3 inch or more 

in one dimension and more than 0.1 inch 

in a second dimension.

156 Color not as specified.

157 Aroma not typical of the product.

158 Flavor not typical of the product. 

(Applicable to fully cooked product only)

159 One or more pieces of material, other 

than bone, measuring 0.5 inch or more in 

any dimension which will not break up or 

disintegrate when subjected to pressure 

from the flat side of a knife or spatula.

252 Any individual cut surface having more 

than 3 pockets of fat, gelatin, and/or air 

that individually measures 0.3 inch or 

more but less than 0.5 inch in length and 

0.3 inch or more but less than 0.5 inches 

in width. (Fat defect not applicable to Item 

No. 808)

253 Fat particles not evenly distributed.

254 Fat particles which are yellow in color. 

(Item No. 808)

255 One or more pieces of material, other 

than bone, measuring 0.3 inch or more 

but less than 0.5 inch in any dimension, 

which will not break up or disintegrate 

when subjected to the pressure from the 

flat side of a knife or spatula.

256 Bone particle measuring less than 0.3 

inch in any dimension.

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program Employee. 

2Not applicable to Items 808, 809, and 803.
IMPS QA 800 TABLES--2 11/01/92

TABLE 800B - LINK ITEMS

The following defects are applicable to link items: 800, 802, 802C, 810, 811, 813, 816, 817, 818, 819, 822. Sample unit 

shall be 1 pound.

External Product 

Characteristics 1/ 

100 Lacks good resiliency typical of the 

product.

101 Link has a split or rupture 

measuring more than 0.3 inch 

long.

103 Specified number of links per 

pound weighs less than .95 

pound. 

103A Specified number of links per 

pound weighs more than 1.05 

pounds. 

107 Link is abnormally wrinkled or 

shaped. 

108 Link is broken or cut.

205 Casing material extends 0.5 inch 

or more beyond the end of product.

206 Exterior fat streak exceeding 0.5 

inch in length and 0.5 inch in width.

208 Link has a fat or gelatin cap.

210 Presence of casing material 0.5 

inch or more in any dimension 

when the item is specified to be 

skinless. 

 Internal Product Characteristics 1/

150 Lacks good cohesion typical of the 

product.

151 Texture of the link not as specified.

152 Any individual cut surface has 

more than 1 pocket of fat, gelatin 

and/or air measuring 0.4 inch or

more in any dimension.

154 Uniformity of diameter not as 

specified. 

155 Bone particle measuring 0.3 inch 

or more in any dimension.

156 Color not as specified.

157 Aroma not typical of the product.

158 Flavor not typical of the product. 

(Applicable to fully cooked product 

only) 

159 One or more pieces of material, 

other than bone, measuring 0.3 

inch or more in any dimension 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

164 Uniformity of length not as 

specified. (An additional + 0.5 inch 

length tolerance above that already 

specified shall be allowed when 

natural hog or sheep casings have 

been specified by the purchaser).

165 Length not as specified. (An 

additional + 0.5 inch length 

tolerance shall be allowed when 

natural hog or sheep casings have 

been specified by the purchaser).

252 Any individual cut surface has 

more than 3 pockets of fat, gelatin, 

and/or air, that individually 

measures 0.2 inch or more but 

less than 0.4 inch in any 

dimension. (Not applicable to Item 

No. 810, 818 or 822)

253 Uneven distribution of fat particles.

255 One or more pieces of material, 

other than bone, measuring less 

than 0.3 inch in any dimension 

which will not break up or 

disintegrate when subjected to 

pressure from the flat surface of a 

knife or spatula.

256 Bone particle measuring less than 

0.3 inch in any dimension.

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program employee.
IMPS QA 800 TABLES--3 11/01/92

TABLE 800C - LOAF ITEMS

The following defects are applicable to items: 814, 815, 820. Sample unit shall be 1 loaf.

External Product Characteristics 1/

100 Lacks good resiliency typical of the 

product.

101 Loaf not encased or wrapped.

103 Weight of the item is not within 

range specified.

107 Unduly distorted loaves affecting 

their usability.

108 Loaf has a broken corner or 

surface break measuring 2 inches 

or more in length and 0.3 inch or 

more in depth.

109 Blackened and/or blistered surface 

area measuring 2 square inches 

or more.

110 Loaf shape not as specified.

204 Loaf has a broken corner or 

surface break measuring 1 inch or 

more but less than 2 inches in 

length and 0.3 inch or more in 

depth.

207 More than a slight amount of a 

greasy buildup (rendered fat) on 

the surface of the loaf.

211 Blackened and/or blistered surface 

area measures at least 1 but less 

than 2 square inches.

Internal Product Characteristics 1/

150 Lacks good cohesion typical of the 

product.

151 Texture not as specified.

152 Any individual cut surface has 

more than 1 pocket of fat, gelatin, 

and/or air measuring 0.5 inch or 

more in any dimension. 1/

154 Diameter uniformity not as 

specified. (Measurement should 

be taken no closer than 2.5 nches 

from the end of the loaf)

155 Bone particle measuring 0.3 inch 

or more in one dimension and 

more than 0.1 inch in a second 

dimension.

156 Color not as specified.

157 Aroma not typical of the product.

158 Flavor not typical of the product. 

(Applicable to fully cooked product 

only)

159 One or more pieces of material, 

other than bone, measuring 0.5 

inch or more in any dimension 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

163 Piece size of component 

ingredients (pickle, olive, etc.,) not 

easily distinguishable when 

viewed from the cut surface. (Item 

No. 815) 

252 Any individual cut surface having 

more than 4 pockets of fat, gelatin, 

and/or air that individually 

measures 0.3 inch or more but 

less than 0.5 inch in any 

dimension. 2/

253 Uneven distribution of fat particles.

255 One or more pieces of material, 

other than bone, measuring 0.1 

inch or more but less than 0.3 inch 

in any dimension which will not 

break up or disintegrate when 

subjected to the pressure from the 

flat side of a knife or spatula.

256 Bone particle measuring less than 

0.3 inch in any dimension.

257 Uneven distribution of 

components. (Item 815)

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program employee.

2/ Not applicable to Item No. 820.
IMPS QA 800 TABLES--4 11/01/92

TABLE 800D - PORK SAUSAGE, BULK OR CANNED LUNCHEON MEAT

 

The following defects are applicable to canned or bulk packed Items 802, 802C, 810, 825. Sample unit shall be 1 can, roll 

or bag. 

External Product Characteristics 1/ 

204 Casing (when specified) has a 

rupture or split measuring 0.3 inch 

or more but less than 1 inch in 

length.

205 Casing (when specified) end more 

than 1.0 inch in length beyond clip.

101 Casing (when specified) has a 

rupture or split 1 inch or more in 

length.

103 Weight not within in range 

specified.

104 Casing (when specified) not 

compactly stuffed with product.

111 Presence of string.

112 Product, when removed from can, 

does not come out as intact core. 

(Item 825)

113 Presence of fat covering more than 

10 percent of the outer core 

surface. (Item 825)

 114 Can size not as specified. (Item 

No. 825)

Internal Product Characteristics 1/

252 Any individual sliced surface has 

more than 3 areas of fat, gelatin, 

and/or air that individually 

measures 0.3 inch or more but 

less than 0.5 inch in length and 0.3 

inch or more but less than 0.5 in 

width. (Item No. 825)

255 Two or more pieces of material, 

other than bone, measuring 0.3 

inch or more but less than 0.5 inch 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

256 Bone particle measuring less than 

0.3 inch in any dimension.

151 Texture not as specified.

152 Any individual cut surface has 

more than 3 pockets of fat, gelatin 

and/or air measuring 0.4 inch or 

more in any dimension. (Item No. 

825)

 153 Diameter not as specified.

155 Bone particle measuring 0.3 inch 

or more in one and more than 0.1 

inch in a second dimension.

156 Color not as specified.

157 Aroma not typical of the product.

159 One or more pieces of material, 

other than bone, measuring 0.5 

inch or more in any dimension 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

160 Product does not yield an intact 0.2 

inch thick slice (e.g., crumbling or 

separation). Determined only once 

per sample unit. (Item No. 825) 

 

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program employee.
IMPS QA 800 TABLES--5 11/01/92

TABLE 800E - PORK SAUSAGE PATTY OR SLICED ITEMS

The following defects are applicable to items; 802A, 802B, 822A or any sliced items. Sample unit shall be 1 patty or 1 

pound of adjacent slices, as applicable. 

External and Internal Product Characteristics 1/

103 Slices per pound not as specified. 

(+ 1 slice tolerance)

110 Patty shape not as specified. (Item 

No. 802A, 802B, 822A, 824)

111 Presence of string.

150 Lacks good cohesion typical of the 

product. (Not applicable to Item No. 

802A, 802B, 822) 

151 Texture not as specified.

152 Any individual surface has more 

than 1 area of fat, gelatin, and/or air 

measuring 0.5 inch or more in 

length and 0.5 inch or more in 

width. (Not applicable to Item No. 

820)

153 Diameter of sliced item not as 

specified.

154 Diameter uniformity not as 

specified.

155 Bone particle measuring 0.3 inch 

or more in any dimension.

156 Color not as specified.

157 Aroma not typical of the product.

158 Flavor not typical of the product. 

(Applicable to fully cooked product 

only)

159 One or more pieces of material, 

other than bone, measuring 0.3 

inch or more in any dimension 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

161 Diameter of patty not as specified. 

(+ 0.5 inch tolerance) (Item No. 

802A, 822A)

162 Portion weight, not within range 

specified. (Item No. 802A, 802B, 

822A, 824)

163 Piece size of component 

ingredients (pickle, olive, etc.,) not 

easily distinguishable when 

viewed from the cut surface. (Item 

No. 815) 

166 Broken patty. (Item No. 802A, 802B, 

822A, 824)

167 Evidence of over or under cooking. 

(Item No. 802B)

210 Casing material 0.5 inch or longer 

in any dimension.

212 Portion thickness uniformity not as 

specified. (Item No. 802A, 802B, 

822A)

250 Peppercorns not in evidence on 

either cut surface. (Item No. 804)

252 Any individual sliced surface 

having more than 3 areas of fat, 

gelatin, and/or air that individually 

measures 0.3 inch or more but 

less than 0.5 inch in length and 0.3 

inch or more but less than 0.5 in 

width. (Not applicable to Item No. 

808, 820, 802A, 802B) 

253 Uneven distribution of fat particles.

254 Fat particles which are yellow in 

color. (Item No. 808)

255 One or more pieces of material, 

other than bone, measuring less 

than 0.3 inch in any dimension 

which will not break up or 

disintegrate when subjected to the 

pressure from the flat side of a 

knife or spatula.

256 Bone particle measuring less then 

0.3 inch in any dimension.

257 Uneven distribution of 

components. (Item No. 815)

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program employee.
IMPS QA 800 TABLES--6 11/01/92

TABLE 800F - PORK SAUSAGE, COOKED CRUMBLES

 The following defects are applicable to Item 802B, 802C (crumbles). Sample unit shall be 1 pound. 

External and Internal Characteristics 1/

204 Casing (when specified) has a 

rupture or split 1 inch or more in 

length.

103 Weight not within in range 

specified.

104 Casing (when specified) not 

compactly stuffed with product.

111 Presence of string.

255 Two or more pieces of material, 

other than bone, measuring 0.3 

inch or more but less than 0.5 inch 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

256 Bone particle measuring less than 

0.3 inch in any dimension.

154 Crumbles not relatively uniform in 

piece size.

155 Bone particle measuring 0.3 inch 

or more in any dimension.

157 Aroma not typical of the product.

158 Flavor not typical of the product. 

(Applicable to fully cooked product 

only)

159 One or more pieces of material, 

other than bone, measuring 0.5 

inch or more in any dimension 

which will not break or disintegrate 

when subjected to pressure from 

the flat side of a knife or spatula.

167 Evidence of over or under cooking.

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program employee.
IMPS QA 800 TABLES--7 11/01/92

TABLE 800G - SCRAPPLE

The following defects are applicable to Item 826. Sample unit shall be 1 pound. 

External and Internal Characteristics 1/ 

100 Lacks good resiliency typical of the 

product. 

 

103 Weight not within in range 

specified.

150 Lacks good cohesion typical of the 

product.

 151

Texture not as specified.

152 Any individual cut surface has 

more than 1 pocket of fat, gelatin, 

and/or air measuring 0.5 inch or 

more in any dimension.

 

 

 

155 Bone particle measuring less than 

0.3 inch in any dimension.

156 Color not as specified.

159 One or more pieces of material, 

other than bone, measuring 0.5 

inch or more in any dimension 

which will not break up or 

disintegrate when subjected to 

pressure from the flat side of a 

knife or spatula.

160 Product does not yield an intact 0.2 

inch thick slice.

1/ Acceptability of product with respect to the presence of foreign material shall be determined by the involved AMS agent 

except that, for product produced in a plant operating under the Regulations Governing the Meat Inspection of the USDA, 

this determination shall be made by a USDA Meat Inspection Program employee.
IMPS QA 800 TABLES--8 11/01/92

IMPS SERIES 800 DEFECT APPLICATION GUIDE

GUIDE TO THE MOST COMMONLY ASKED DEFECT QUESTIONS

TABLE 800A - STICK ITEMS

1. DEFECT 102 - More than a slight amount of dry surface mold. A slight amount of dry 

surface mold is considered natural and may be present on IMPS dry or semi-dry sausage Items 

No's. 806, 807, 808, 809, and 821. The finding of "dry mold" on any other item within the IMPS 

800 Series, or the presence of "wet mold" on any item within the IMPS 800 Series, shall be cause 

for rejection of the entire lot per the material section requirements. 

2. DEFECT 205 - Casing end extending more than 1.0 inch beyond fastening. - Defect is 

scored when excess packaging or casing material is present. The measurement for this defect 

begins at the outer edge of the closing device and extends to the end of the casing or bag. 

3. DEFECT 206 - Exterior fat streak exceeding 1.5 inches in length and 0.5 inch in width 

for the full length. - The exterior fat defect must be a minimum of 0.5 inch wide for the full 

distance of 1.5 inches. This defect may be scored more than 1 time per sample. 

4. DEFECT 207 - More than a slight amount of smokehouse residue and/or greasy 

buildup on the exterior of the casing. - "Greasy buildup" is a more descriptive term that 

equates to rendered fat on the casing material. Not related to fat cap. 

5. DEFECT 250 - Peppercorns not in evidence on either cut surface. (Item No. 804) - For 

this defect only, observe both the right hand and left hand cut surface for the presence of 

peppercorns. If any peppercorns are seen at all when viewing either cut surface, this requirement 

shall be considered satisfied. 

6. DEFECT 150 - Lacks good cohesion typical of the product. - The evaluation for this 

defect is made by making a slice 0.3 inch thick and suspending this slice 0.5 inch from the edge. 

Any separation (product which breaks into two or more pieces) or crumbling of the edges, shall be 

scored as a defect once per sample unit.

7. DEFECT 154 - Diameter uniformity not as specified. - The diameter uniformity requirement 

for stick and loaf items is the comparison between the largest and narrowest diameter (measured 

on the cut surface) of the randomly selected sample units. The sample units shall not exceed + 0.5 

inch (13 mm) in diameter variance between the largest and narrowest measurement. Diameter 

measurements shall not be made closer than 2.5 inches from the end of the item. Any defect 

noted shall be scored only once per production lot.

8. DEFECT 253 - Fat particles not evenly distributed. - This defect should only be recorded 

when the condition is obvious and should not be associated with a fat cap. A defect shall be 

scored when the overall appearance of the cut surface shows that a proper mix or blend of lean 

and fat has not been achieved during formulation.
IMPS QA 800 TABLES--9 11/01/92

IMPS SERIES 800 DEFECT APPLICATION GUIDE CONT.

TABLE 800B - LINK ITEMS

1. DEFECT 101 - Link has a split or rupture measuring more than 0.3 inch long. - To 

facilitate the removal of the casing from the link using a skinning machine, a slight lengthwise 

score is permitted and shall not be scored as a defect.

2. DEFECT 103 - Specified number of links per pound weighs less than 0.95 pound. 

OR

 DEFECT 103A - Specified number of links per pound weighs more than 1.05 pounds. 

These defects are applicable only to items that have a specified number of links per pound 

requirement. EXAMPLE 1: A sample unit of frankfurters which are produced to meet a 6 link per 

pound weight range shall not weigh more than 1.05 pounds OR less than 0.95 pound. 

EXAMPLE 2: A sample unit of cooked breakfast sausages which are produced to meet a 19 to 

21 links per pound weight range shall not weigh more than 1.05 pounds OR less than 0.95 pound. 

 If 19 links weighs more than 0.95 pound and does not exceed 1.05 pounds the sample will 

comply with this requirement. If 19 links weighs less than 0.95 pound add one more link. If 20 

links weighs more than 0.95 pound and does not exceed 1.05 pounds the sample will comply with 

this requirement. If 20 links weighs less than 0.95 pound add one more link, etc.

3. DEFECT 108 - Link which is broken or cut. - Links shall not be cut in order to make a length 

requirement.

4. DEFECT 206 - Exterior fat streak exceeding 0.5 inch in length and 0.5 inch in width. -

Defect is applied when the exterior fat measures 0.5 long x 0.5 wide at any point. This defect shall 

not apply to link items in which the purchaser has specified artificially colored casings are to be 

used. Do not score if defect 208 has been scored.

5. DEFECT 150 - Lacks good cohesion typical of the product. - This defect is applied when 

the interior surface of the link is crumbly, adheres to the knife when slicing, or fails to hold together 

as a stable intact unit when held by one end of the link.

6. DEFECT 154 - Uniformity of diameter not as specified. - This is a subjective evaluation 

that is scored when the diameter uniformity within a single link is not reasonably maintained from 

end to end. This subjective determination should take into consideration the type of product being 

manufactured. EXAMPLE: Items manufactured with a natural casing are expected to have more 

of a diameter variance than a skinless frankfurter.
IMPS QA 800 TABLES--10 11/01/92

IMPS SERIES 800 DEFECT APPLICATION GUIDE CONT.

TABLE 800B - LINK ITEMS CONTINUED

7. DEFECT 164 - Uniformity of length not as specified. (An additional + 0.5 inch length 

tolerance above that already specified shall be allowed when natural hog or sheep 

casings have been specified by the purchaser). - Even if no length requirement is specified, 

the product description still requires the link to be uniform or moderately uniform in length. The 

length uniformity requirement is the comparison made between the longest and shortest length 

measurement of the 2 randomly selected links designated from the 1 pound sample unit. The 

sample unit which is specified in the item description to be "uniform" in length shall not exceed +

0.5 inch (13 mm) in length variance between the longest and shortest measurement taken. Defect 

shall be scored only 1 time per sample unit. Do not confuse length uniformity with the specified 

length requirement.

Example: If the manufacturer produces frankfurters that are 5-6 inches long, the comparison 

between the longest and the shortest of the 2 sample frankfurters taken from the 1 pound sample 

unit may not vary more than 0.5 inch in length even though both links may be within 5-6 inches 

specified. 

When the product description requires that the item be "moderately uniform" in length, the 2 

randomly selected links designated from the 1 pound sample unit shall not exceed more than +

1.0 inch (25 mm) in length variance between the longest and shortest link. 

Example: Item No. 810 may be produced as a link item, and the size is expressed as links per 

pound. The comparison between the 2 randomly selected links designated from the 1 pound 

sample unit may not vary more than 1.0 inch in length, even though no length is specified. An 

additional 0.5 inch variance (1.5 inches total) between the longest and shortest link measured 

shall be permitted on items that utilize a natural hog or sheep casing. 

8. DEFECT 165 - Length not as specified. (A + 0.5 inch length tolerance shall be allowed 

when natural hog or sheep casings have been specified by the purchaser). - When a 

length has been specified within the item description, or by the purchaser, a defect shall be 

scored when either of the 2 randomly selected links from the 1 pound sample unit exceeds the 

specified length requirement. An exception to this shall be made to allow a + 0.5 inch tolerance 

when natural hog or sheep casings have been specified by the purchaser. 

EXAMPLE: Item No. 813, Polish Sausage, has a length requirement of 3 to 5 inches. If this item 

is produced with a natural hog or sheep casing, the length shall include an additional + 0.5 inch 

tolerance. NOTE: The samples are still expected to fall within the "Moderately Uniform" length 

requirement. 

9. DEFECT 253 - Uneven distribution of fat particles. - This defect should only be recorded 

when the condition is an obvious one. However, this defect is not to be associated with a fat cap 

defect. The defect shall be scored when the overall appearance of the cut surface shows that a 

proper mix or blend of lean and fat has not been achieved during formulation.
IMPS QA 800 TABLES--11 11/01/92

IMPS SERIES 800 DEFECT APPLICATION GUIDE CONT.

TABLE 800C - LOAF ITEMS

1. DEFECT 108 - Loaf has a broken corner or surface break measuring 2 inches or more 

in length and 0.3 inch or more in depth. - The depth of 0.3 inch or more shall be for the full 

length of 2 inches before scoring as a defect.

2. DEFECT 150 - Lacks good cohesion typical of the product. - An examination for this 

defect is made by making a slice 0.3 inch thick and suspending this slice 0.5 inches from the 

edge. Any separation (product which breaks into two or more pieces) or crumbling of the edges 

shall be scored as a defect once per sample unit.

3. DEFECT 154 - Diameter uniformity not as specified. (Measure no closer than 2.5 

inches from the end of the loaf) - The diameter uniformity requirement for loaf items is the 

comparison between the widest and narrowest diameter of all samples selected and any defect 

noted shall be scored 1 time only per lot. The sample unit shall not exceed + 0.5 inch (13 mm) in 

diameter variance between the widest and narrowest measurement. Diameter measurements on 

loaf items shall not be made closer than 2.5 inches from the end of the loaf.

4. DEFECT 163 - Piece size of component ingredients (pickle, olive, etc.,) not easily 

distinguishable when viewed from the cut surface. (Item No. 815). - In items such as meat 

product loaves, component ingredients (pickle, pimento, olive, etc.,) must be of a piece size large 

enough to be easily seen from the cut surface. The AMS Agent need not identify a piece of green 

fruit as pickle or olive, etc., since the exact identity of the ingredients shall be controlled by FSIS, 

MPIO. This defect shall be scored, if the size of the pieces of olive, pickle, etc., are so small as 

not to be easily and clearly distinguishable as fruit when viewed from the cut surface.

5. DEFECT 253 - Uneven distribution of fat particles. - This defect should only be recorded 

when the condition is obvious. This defect is to be scored when the appearance of the cut surface 

shows that a proper mix or blend of lean and fat has not been achieved during formulation.

6. DEFECT 257 - Uneven distribution of components. - An item shall be considered to have 

the ingredients such as pickle, pimento, olive, etc., "well distributed", if no single area larger than 

25 percent, visible from the cut surface, is found to be totally devoid of the required ingredients.
IMPS QA 800 TABLES--12 11/01/92

IMPS SERIES 800 DEFECT APPLICATION GUIDE CONT.

TABLE 800D - PORK SAUSAGE BULK, ROLL OR CANNED LUNCHEON MEAT

1. DEFECT 112 - Product, when removed from can, does not come out as intact core. 

(Item 825) - This defect is meant to measure product cohesiveness so care should be taken when 

removing the product from the can. The luncheon meat should be removed from the can by 

opening both ends and pushing the product out. 

2. DEFECT 113 - Presence of fat covering more than 10 percent of the outer core 

surface. (Item 825) - This defect is to be applied as a total of all exterior surface areas. 

3. DEFECT 160 - Product does not yield an intact 0.2 inch thick slice. Determined only 

once per sample unit. (Item No. 825) - An examination for this defect is made by making a slice 

0.2 inch thick, and suspending this slice 0.5 inches from the edge. Any crumbling of edges or 

separation (product which breaks into two or more pieces) shall be scored as a defect once per 

sample unit.

TABLE 800E - PORK SAUSAGE PATTY OR SLICED ITEMS

1. DEFECT 103 - Slices per pound not as specified. (+ 1 slice tolerance). - The number of 

slices specified per pound, (1 sample unit) shall weigh 1.0 pound + 1 slice tolerance. 

2. DEFECT 150 - Lacks good cohesion typical of the product. (Not applicable to Item No. 

802A, 802B, 822) - An examination for this defect is made by suspending a slice 0.5 inch from the edge. 

Any separation, (product which breaks into two or more pieces) or crumbling of the edges, shall be scored as a 

defect. May be scored once per slice.

SEE DEFECT APPLICATION GUIDE FOR STIC K OR LOAF ITEMS (AS 

APPLICABLE) FOR FURTHER EXPLANATION OF DEFECTS LISTED FOR SLICED 

SAUSAGE ITEMS.

TABLE 800F - PORK SAUSAGE, COOKED CRUMBLES

DEFECT 154 - Crumbles not relatively uniform in piece size. - This subjective defect should only 

be recorded when the piece sizes within the entire one pound sample unit vary more than a minor amount. 

TABLE 800G - SCRAPPLE

1. DEFECT 160 - Product does not yield an intact 0.2 inch thick slice. Determined only 

once per sample unit. - An examination for this defect is made by making a slice 0.2 inch thick, and 

suspending this slice 0.5 inches from the edge. Any undue separation (product which breaks into two or 

more pieces) shall be scored as a defect once per sample unit. 

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