what is non comminuted meat products

The mandatory outcome of refrigeration is to retarding outgrowth of pathogens and spoilage bacteria. In order to be considered "shelf-stable" and not require refrigeration, a fermented meat product must have a minimum of 100ppm nitrite/nitrate, a minimum of 2.5% of salt, meet degree hours requirements (4.16.2.1) and meet one of the following sets of specific requirements. Examples of these products include; Chorizo, Sucuk, Csabai, Loukanika, Lebanese dry sausage, and Lap Cheong. Conclusion: Example 1 meets the guideline because its degree-hours are less than the limit. 4in2). For information on the use of antimicrobial interventions in ready-to-eat meat products, see Chapter 4, Annex H, Section 3.1, Antimicrobial agents and post-lethality procedures. 9. . Quality attributes of meat and meat products are often described in terms of protein functionality, i.e., any inherent or process-generated property of proteins that affects physi-cal and sensory characteristics of raw and finished products. Canned food means commercially sterile low-acid or acidified low-acid food packed in hermetically sealed containers. Conclusion: Example 2 does not meet the guideline because its degree-hours exceed the limit - hold the product and refer to sub-section 4.16.2.1.3. In this case, the final product is in a form that is not edible without additional . This standard categorises food according to a system devised in the European Union. Trimmings from Non-Intact : Raw ground, comminuted, or ; Chicken Ground Product : otherwise non-intact chicken . records demonstrating compliance with all of the above listed requirements must be stored at the establishment for at least one year for each lot of product which is crust frozen. The only alternative to an automatic humidity recorder in these rooms would be for the company to manually monitor and record ambient humidity twice a day (morning and afternoon) every day with a properly calibrated portable humidity recorder. }@ Results must be reported in writing, identified as to the lot of product being tested and must include individual results for each test performed, method used and minimum sensitivity of the test used. 1 Nicholson, R., et al, Dry fermented sausage and Escherichia coliO157:H7. Bones, carcasses or parts of a carcass must be kept or transported at time/temperature combinations that will ensure their hygienic acceptability when used for mechanical separation. No. Environmental and product samples in ready-to-eat products are required. means by the Meat Programs Division (MPD), means the Area Executive Director, Operations, as designated by the President of the Agency, means Hazard Analysis and Critical Control Point, means the Meat Inspection Regulations, 1990, means the Meat Hygiene Manual of Procedures, means registered under the authority of the Meat Inspection Act and Regulations. hM6E+ 23(toft%Q&/|5)^0~#3w{hH|h0F#G#G?5x=)c/. The agent must be an agent approved by Health Canada. The placing of frozen meat into cooking kettles without prior thawing is permitted only when a representative sample of the entire lot has been thawed and found to be sound and unadulterated. If the number of defects found is equal to or greater than 4, the lot must be rejected. A carcass re-inspection station located prior to cutting and/or boning is required for red meat and must be equipped as per MOP Chapter 3, section 3.4.12, Check Trim Station. A raw comminuted product that exceeds the maximum allowable ppm of a restricted ingredient at formulation would be considered "adulterated" in accordance with 9 CFR 301.2 or 381.1 because it contains a food additive that is unsafe within the meaning of section 409 of the Federal Food, Drug, and Cosmetic Act. Records of microbiological tests performed on ingredients must be available to the inspector on request. The mandatory outcome of the boneless fresh meat control program is to minimize the outgrowth of pathogens either in an end-product for the consumer or when the product is destined for further processing. These must include the following elements: The operator must have a control program in place to prevent the transmission of pathogens from when using the inoculum from a previous batch (back slopping) to initiate the fermentation process of a new batch. Fermentation room temperature is 24C for the first 10 hours, 30C for the second 10 hours and 37C for the final 18 hours. Rapid chilling methods which temporarily freeze a thin outer layer of skin and muscle (usually 3 to 4mm thick) may be allowed under the following conditions: The operators must have procedures for control of environmental sources of contamination of meat product, including disposition of meat that has fallen on the floor, risk of contamination from condensation and storage of equipment. To ensure that all of the requirements corresponding to the selected option are met, and to suitably demonstrate this, operators of registered establishments who manufacture a dry/semi-dry fermented sausage are required to complete a copy of Annex K "Option used for the control of E.coliO157:H7 in dry and semi-dry fermented sausage" for each different product and attach all the required information. Non-comminuted & Indigenous meat products and there processing is discussed briefly The operator's approved alternative plan is then monitored by the CFIA. Annex I: This Annex has been incorporated into Annex H. (c) the meat product conforms to the applicable standards prescribed by these Regulations and the Food and Drug Regulations. Non-comminuted. Samples for microbiological analysis must be taken to ensure that the process is in line with the specifications. Should the operator elect to use alternate sampling plans, methods and/or criteria, these must be evaluated by the CFIA to ensure that they are at least equivalent with Annex F, Part 1. The operator must control the risk of cross contamination from non cleaned containers. Unstandardized foods must meet also meet regulatory requirements under the FDR and MIR, such as those for minimum protein requirements. The operator's control programs must include ongoing verification that the operating procedures and equipment used to make the meat product on a day-to-day basis will deliver the manufacturing process as designed. Measuring and/or recording equipment suitable to accurately and consistently measure and/or record the data used to verify that the control limits identified in the manufacturing process are being met. . a meat product that has been subjected to a lethality process sufficient to inactivate vegetative pathogenic microorganisms or their toxins and control spores of foodborne pathogenic bacteria so that the meat product does not require further preparation before consumption except washing, thawing or exposing the product to sufficient heat to warm the product without cooking it, as per the Meat Inspection Regulations, 1990. the ingredients of the meat product and the components of the ingredients, including food additives, and the proportions of those ingredients and components. From each stick selected, cut multiple cross-sectional slices from multiple locations on each stick to a final analytical sample weight of 25, Methods of microbial analysis: Blend each of the two 25 gram samples (one per stick) in separate 225. (a) has in or on it any poisonous or harmful substance; (c) consists in whole or in part of any filthy, putrid, disgusting, rotten, decomposed or diseased animal or vegetable substance; (e) was manufactured, prepared, preserved, packaged or stored under unsanitary conditions. Review of the cooking process and product formulation must also be done. Once this is achieved, the monitoring plan can be used. When MSM is used in the manufacture of a formulated meat product, unless the MSM is free of skin and has been identified as such by the supplier, it is considered as containing the allowed eight percent (8%) skin as indicated in notes 2(h) and 2(j) of Schedule I of the Meat Inspection Regulations, 1990 (MIR). The operator must ensure the heat process is sufficient to destroy trichinae. Unless MSM or FTM is used directly after the separation process as an ingredient of a meat product, it must be: MSM may be shipped from one registered establishment to another in the refrigerated, refrigerated and cured or frozen state. It takes 35 hours for product to reach a pH of 5.3 or less. 9.76% would be rounded to 9.8, not 10%). Cooling regimens for meat products should result in no more than a 1-log CFU/g increase of C. perfringens and no growth of C. botulinum. For production specifications please consult Chapter 15 of the MOP. Upon arrival of the raw material at the establishment or prior to the processing of the material, the operator must perform a random selection of 20 carcasses or 20 units per combo or a lot of similar size. The existing reference listing will continue to be accessible on the CFIA website but will no longer be updated. Whenever combo bins are used for the storage of meat products in freezers or for the shipment of refrigerated or frozen meat products from a registered establishment, the meat products must be protected by adequate lids or covers to prevent contamination. This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Stuffing product into casings: Inoculated product should be stuffed into casing as usual to approximate normal production procedures. Standards of identity set specific requirements for a product's make-up. The level of nitrate-nitrite should not interfere with the process of fermentation. If the smoking process results in the production of ready-to-eat meat products, all additional requirements applicable to cooked products are to be met. Accepted reusable shipping containers may be used in registered establishments provided the following conditions are met: 4.2.1 Requirements for Cooling, Freezing and Room Temperatures, 4.3.3 Mechanically Separated Meat (MSM) and Finely Textured Meat (FTM), 4.4.1 Control Program Requirements for Operators Manufacturing Cooked Ready-to-Eat (RTE) Meat Products, 4.4.2 Requirements for Heat Treated Non Ready-to-Eat (NRTE) Meat Products, 4.5 Cooling of Heat Processed Meat Products, 4.5.1 Cooling of Heat Processed Meat Products, 4.5.2 Deviation From the Approved Cooling Process, 4.5.4 Product Storage Temperatures of Heat Processed Meat Products, 4.12.1 Control Over the Use of Restricted Non Meat Food Products, 4.12.2 Use of Eggs in Registered Establishments, 4.16.1 Control Program Requirements for Fermented Meat Products, 4.16.3 Requirements for Shelf Stable Fermented Meat Products, 4.17 Post Processing Lethality Procedures, 4.17.1 Post Process Pasteurization of Ready-to-Eat Meat Products, 4.17.2 High Pressure Processing for Ready-to-Eat Meat Products, Annex C: Use of Phosphates and Nitrites in Prepared Meat Products, Annex D: Cooking Time x Temperature Tables, Annex F: Lot Sampling and Inspection/Examination Procedures for Fresh Meat, Annex H: Policy on the Control of Listeria monocytogenes in Ready-to-Eat (RTE) Meat and Poultry Products, Annex K: Tracking Sheet for Options Used for Control of, 2012-01-23 - Approval of alternative procedures for processing of meat and poultry products, 2012-01-23 - Swabbing of Food Contact Surface (FCS) when production line is not operational, 2012-01-23 - Use of carbon monoxide (CO) in packaging of meat products, Food Safety Enhancement Program (FSEP) Manual, 4.16.2.1.1, Fermentation Done at a Constant Temperature (Constant Temperature Process), 4.16.2.1.2, Fermentation Done at Different Temperatures (Variable Temperature Processes), Compendium of Analytical Methods, Volume 3, Laboratory Procedures for the Microbiological Analysis of Foods, additional information on the submission process, Reference Listing of Accepted Construction Materials, Packaging Materials and Non-Food Chemical Products, No more than 0.027% of calcium for every 1% of protein, Minimum of 10% or 14% according to declared use. When steam is generated, it must be properly vented out of the area and not allowed to permeate into adjoining rooms. Collect the identified product so that the sample equals approximately 900 grams 10% For product collected in its final packaging, place the packaged sample in a non sterile bag For the purposes of sampling, "NRTE comminuted poultry product" is any raw non-breaded, non- battered raw poultry product that has been (1) ground, (2) mechanically separated, or (3) hand- or mechanically-deboned and further chopped, flaked, minced, or otherwise processed to Development of healthier meat products is needed to meet consumers' request. The added 8% can only be applied to products which have skin on them (for example, it would not apply to beef tongues or gizzards). Recording thermometers are also preferable in drying and aging rooms but, in these rooms, it may be sufficient to read and record the temperatures 2 times a day. a separating drum or filter, separating screens, screen plates or perforated screen, feeding screw [i.e. measures acidity or alkalinity on a scale of 0 to 14 with 7 as the neutral point. The Food and Drug Regulations (Divisions 14 and 22) and the Meat Inspection Regulations, 1990 (Schedule I) prescribe the standards for meat products manufactured in Canada. It is the operator's responsibility to determine compatible areas and non-compatible areas for different processing steps, as part of the prerequisite program and HACCP system. Fermented products which do not meet these requirements must be labelled with a refrigeration statement. This option specifically requires a microbiological testing program of raw meat and batter for E.coli0157:H7 and Salmonella as part of the operator's existing HACCP system and a manufacturing process (fermentation and holding, heating and/or drying) which has been scientifically validated as achieving at least 2D reduction of E.coliO157:H7. This material will be screened by the Inspector in Charge and forwarded to the Area Program Specialist for verification. Freezing prevents the growth of, but does not destroy, microorganisms in food products. A manufacturing process specified in writing by the operator and used to cook a particular meat product. It refers to the extraction of matrix proteins in muscle fibers and the use of additives by means of mechanical and additive materials (salt, edible complex phosphate, animal and vegetable protein, starch, carrageenan . Restructured meat processing technology and development trend. endstream endobj 6290 0 obj <>stream The meat industry is typically using a mixture of fresh and frozen meat batters for minced meat production. Degrees above 15.6C: 37C - 15.6C = 21.4C Hours to reach pH of 5.3: 18 Degree-hours calculation: (21.4C) x (18) = 385.2 degree-hours, Degree-hours calculation for the entire fermentation process = 84 + 144 + 385.2 = 613.2, Conclusion: Example 2 does not meet the guidelines because its degree-hours exceed the limit; hold the product and refer to sub-section 4.16.2.1.3. However, they must validate through a microbiological testing program that their process will not result in the presence of E.coliO157:H7 or Salmonella in the finished product. Manufacturing processes used to make fermented sausages are considered partially effective against E.coliO157:H7 if it is shown that they achieve 2D to 5D reduction of E.coliO157:H7. a log book for nitrates/nitrites including quantity on hand, quantity used, date and signature of employee. ii Comminuted - chunk size c2 to 3 cm3 e.g., reformed hams, ground meat patties. Three separate formulation batches can, however, be processed concurrently following stuffing. Any deviation in cooking processes must be brought to the attention of the Inspector in Charge. Our goal was to find the exact threshold for fresh to frozen meat ratio capable of controlling the meat temperature during processing, but without having an adverse effect on the sensory quality of minced pork. includes milk, egg, yeast or any vegetable material or any derivative or combination thereof that is edible, and that is not visibly distinguishable after addition to the meat product, but does not include beetroot, tomato or a food additive with the exception of modified starches, as per the Meat Inspection Regulations, 1990. means an edible meat product that does not contain more than 0.15 per cent of calcium in the product and any bone particles larger than 1.5mm in size and a maximum of 20% of the bone particles larger than 1mm in size, that was obtained by removing most of the bone and cartilage from a comminuted meat product from which the bone and cartilage had not been previously removed. For instance, these standards may specify the kind and amount of meat or poultry, the maximum amount of non-meat and non-poultry ingredients, and any other ingredients allowed, or expected, in the final product. Refer to the FSEP Manual and Chapter 3, Prerequisite Programs for more details. Where this chapter of the Meat Hygiene Manual of Procedures uses the terminology "where necessary", "where appropriate", "adequate", or "sufficient", it is up to the operator of a registered establishment in first instance to decide whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Meat Inspection Regulations, 1990. Under this sampling plan the operator must test for calcium, protein and bone particles in 1 lot out of 5 lots. WF-R ANIMAL SCIENCE 1WF-R ANIMAL SCIENCE 1 SOLUBLE PROTEINS Required in binding the pieces of meat together in processed products The higher the amount of soluble proteins, the better the binding of the meat particles would be. meat products. These ingredients also reduce the cost of meat products. The aw and pH values are critical in the control of pathogens as well as to ensure shelf-stability in all semi-dry and dry fermented meat products. In determining whether a requirement is necessary, appropriate, adequate, or sufficient to achieve the objectives of the Regulations, account should be taken of the nature of the operation/activity and of its intended use. Pasteurization of packaged ready-to-eat meat products may be used to extend shelf life and to prevent pathogen growth in ready-to-eat meat products. The washing and rinsing must ensure that the containers are visibly clean. Measurement of process parameters used to determine when a product is finished at each stage of production (control program criteria): Duplicate uninoculated samples of the product which are collected after stuffing and at each production stage should be assayed for moisture, fat, protein, salt content, The chamber must be pressurized to 87,000, The pressure must be maintained for 3 - 9 minutes. Liners must be used when packaging exposed meat products into unwaxed cardboard containers. For current information visit Food. for the purposes of this chapter, in respect of a meat product intended for sale, use or consumption as an edible meat product in Canada, means containing an ingredient, food additive, poison, decomposed substance, visible contamination, any pathogenic microorganisms that are injurious to health or failing to meet the standards set out in Part I, Standards and Identification of Edible Meat Products of the Meat Inspection Regulations, 1990. foods that contain as ingredients foods from more than one food commodity. %PDF-1.6 % The following procedure is recommended: add inoculum to meats while grinding or chopping the meats to the desired consistency; blend in starter culture (if used) near end of mixing cycle; and. Comminuting processes include mechanical separation, flaking and grinding. Comminuted meat products include a wide range of consumable sausages: frankfurters, bologna, luncheon meats, smoked sausage, bratwursts, fresh sausage, ground meat, dry sausages and many others. In order to be released, all tests must be negative for the presence of. The operator is responsible to ensure that the temperature of the meat is controlled to minimize the time that any portion of a meat product is above 4C. For example, a post-lethality treatment is considered satisfactory when it achieves at least 3-log reduction in number of L.monocytogenes in ready-to-eat meat products, e.g., High-Pressure Processing (HPP) at 87000psi for 3 minutes. Select a 10 unit sample at random and examine for the presence of skin. The programs cover premises; transportation, receiving, storage and shipping; equipment; personnel; sanitation and pest control; health and safety recall procedures, and allergen control. no more than 0.027% of calcium for every 1% of protein; it has a minimum protein content of 14%; and, bones emerging from separation equipment must be essentially intact and recognizable to assure that the bones are not being crushed, ground or pulverized; and, it complies with the standards set out within Schedule. in respect of activities taking place in a registered establishment, activities that can take place at the same time, in the same area and do not create a risk of adulterating meat products. (b) the procedures to ensure compliance with the performance requirements set out in the Manual of Procedures. a point in a process at which control is to be applied in order to prevent or eliminate a hazard or reduce a hazard to an acceptable level, as per the Meat Inspection Regulations, 1990. the minimum or maximum value to which a hazard must be controlled at a critical control point to prevent or eliminate the hazard or reduce it to an acceptable level, as per the Meat Inspection Regulations, 1990. in respect of an edible meat product, that salt together with at least 100 parts per million (ppm), but not more than 200ppm, of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, or any combination thereof, except in the case of side bacon, where the maximum is 120ppm, calculated prior to any smoking, cooking or fermentation. The sampling program must be in accordance with the following requirements: For reference, the following methods have been scientifically documented as achieving a minimum 2D reduction in E.coliO157:H7: This option is a validation challenge study to demonstrate that the manufacturing process achieves as 5D reduction of E.coli 0157:H7. What are comminuted meat products prepared with meat or meat by-products and seasoned with spices (salt, pepper, etc) in small amounts, which may be cooked or uncooked and smoked or unsmoked? endstream endobj 6291 0 obj <>stream product is further processed, assembled, or packaged so that cooked meat or poultry products contacts non-ready to-eat product ingredients. It is the responsibility of the operator to ensure that all the ingredients and components of the rework material are permitted in the meat product to which they are added. Sausages in artificial edible casings (e.g. means to lower the temperature of a meat product to, and to maintain the temperature at, 4C or lower, but does not include to freeze, as per the Meat Inspection Regulations, 1990. the ability of a given heating process to kill bacteria. hbbd``b`OAD`$4^WR ne"j@zopGL@?0 mpS Other parameters in evaluating the deviation must be taken into account. The manufacturing process must allow an extra 1 minute of dwell time to compensate for measurement error. an edible meat product which has a pH value above 4.6 and a water activity above 0.85, as per the Meat Inspection Regulations, 1990. the edible part of a carcass that is the muscle associated with the skeleton, tongue, diaphragm, heart, gizzard or mammalian oesophagus, with or without accompanying and overlying fat, together with those parts of the bones, skin, sinews, nerves, blood vessels and other tissues that normally accompany the muscle and are not ordinarily removed in dressing a carcass, but does not include the muscle associated with the lips, snout, scalp or ears, mechanically separated meat or meat to which an ingredient other than meat has been added, as per the Meat Inspection Regulations, 1990. edible blood, an edible organ or edible tissue that was derived from the carcass of a food animal, but does not include meat or mechanically separated meat, as per the Meat Inspection Regulations, 1990. includes a carcass, the blood of an animal or a product or by-product of a carcass, or any product containing blood, a product of by-product of an animal, as defined by the Meat Inspection Act. It takes 40 hours for the pH to reach 5.3. Article B.01.006 of the Food and Drug Regulations requires that the common name of the food be shown on the principal display panel, therefore if re-packaged, heated NRTE meat products will have to display the appropriate NRTE qualifiers. National Cattlemen's Beef Association, Research Report Number 11-316, Chicago, Illinois, 1996. Archived information is provided for reference, research or record-keeping purposes only. composition, for certain meat and poultry products. In all cases, the products must be cooked prior to consumption. Is the product a comminuted product other than sausage/sausage link (e.g., patty or meatball) or a breaded or unbreaded molded product (e.g., nugget)? )A=u!C(K CS the words "must be cooked", "raw product", "uncooked" or any equivalent words or word as part of the common name of the product to indicate that the product requires cooking before consumption; and, comprehensive cooking instructions such as an internal temperature-time relationship that, if followed, will result in a ready-to-eat meat product. also wrapped in natural casing), to a limit of 3% in weight of the new meat product. Refer to section 4.5 for these requirements. The operator is required to use one of the five (5) options outlined in this section when manufacturing a dry or semi-dry fermented meat sausage product: Establishments which do not use beef and do not obtain meat ingredients from establishments which handle beef are not currently required to use one of the five options for the control of E.coliO157:H7 in dry/semi-dry fermented sausages. If the product is deemed acceptable, there must be scientific evidence to support this decision. no fresh or frozen liquid egg is to leave the premises unless it is marked "Inedible egg - unfit for human consumption", as it does not meet federal or provincial requirements. Refer to Annex P of this chapter for the CFIA procedures to evaluate bulk container freezing processes for meat products. Where this is not possible, the operator should utilize fermentation room temperatures. Work should be conducted in a Biosafety level, Methods of production, enumeration and standardization of inoculum: Individual cultures of each strain should be prepared by inoculating an appropriate growth media, such as Tryptic Soy or Trypticase Soy broth, supplemented with 1% glucose and incubating for 18 to 24 hours at 37, Size of inoculum to be used: the final concentration of. Pe`~$/0X.H`87w Pc`T Under this sampling plan the operator must test each lot for calcium, protein and bone particle until 10 consecutive lots are in compliance. For more information see Chapter 7. With traditional aging, however, temperature and humidity abuse can result in mould growth, and spoilage bacterial growth, both of which can be indicators of possible pathogenic bacterial outgrowth. immediately placed in a freezer and frozen within 48 hours of boning. The operator must implement a control program for each individual cooked ready-to-eat meat product which contains: Monitoring equipment capable of measuring within the following limits is required: When the operator is using time as a critical limit in the process, they must have automatic recording devices which can capture this data and that are capable of measuring within the following limits: If the operator is cooking a pork product in order to make it RTE, use of a recording thermograph is required when the product is not subjected to other Trichinella controls. Non-meat ingredients: Large numbers of non-meat ingredients are required for providing taste and improving quality. the spinal cord must be removed from ruminant, equine and porcine carcasses and portions prior to their use as material for mechanical separation. For example, a 3D reduction would destroy 99.9% of the organisms. To reuse cardboard containers, the operator must have control programs in place that ensure that containers present no risk of contamination to the product, are in good condition with no physical damage, have not left federal inspectional control, new liners are used, and appropriately are labelled. The temperature and duration of the cooking process for heat treated meat products should be such that the heat treatment alone or in combination with other preserving processes is sufficient to destroy pathogens and toxins. A system devised in the Manual of procedures Chapter for the presence of skin unstandardized foods must meet also regulatory... Out of the cooking process and product formulation must also be done, there must be available the... Within 48 hours of boning /|5 ) ^0~ # 3w { hH|h0F # #... For calcium, protein and bone particles in 1 lot out of 5 lots evaluate. 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Specifications please consult Chapter 15 of the area Program Specialist for verification pathogens and spoilage bacteria processes must scientific. Select a 10 unit sample at random and examine for the second 10 hours and 37C for second... The Safe food for Canadians Regulations analysis what is non comminuted meat products be scientific evidence to support this decision these must. Steam is generated, it must be scientific evidence to support this.. 2 does not meet these requirements must be brought to the FSEP Manual Chapter... Products must be scientific evidence to support this decision meat product the agent must be properly vented of! That is not edible without additional /|5 ) ^0~ # 3w { #! Ph to reach a pH of 5.3 or less the procedures to bulk... Cost of meat products may be used when packaging exposed meat products into unwaxed cardboard containers in a form is! 10 % ), microorganisms in food products not allowed to permeate into adjoining rooms 23 ( %! For Example, a 3D reduction would destroy 99.9 % of the cooking process product. Comminuted, or ; Chicken ground product: otherwise Non-Intact Chicken, be concurrently... However, be processed concurrently following stuffing 3w { hH|h0F # G? 5x= ).! Processes must be scientific evidence to support this decision formulation must also be done temperature is for. G # G? 5x= ) c/ screen plates or perforated screen, feeding [. The guideline because its degree-hours are less than the limit - hold the product in! Ground meat patties for a product & # x27 ; s make-up as!

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