A-A-20047 Meat Purees, With Meat Broths, CannedThis Commercial Item Description CID covers meat purees, with meat broths, packed in commercially acceptable containers, suitable for use by Federal, State, local governments and other interested parties.

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A-A-20047D

Type VI - Turkey puree, with turkey broth

4. MANUFACTURER'S/DISTRIBUTOR'S NOTES. Manufacturer's/distributor's products

shall meet the requirements of the:

- Salient characteristics (Sec. 5).

- Analytical requirements: as specified by the purchaser (Sec. 6).

- Manufacturer's/distributor's product assurance (Sec. 7).

- Regulatory requirements (Sec. 8).

- Quality assurance provisions: as specified by the purchaser (Sec. 9).

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).

5. SALIENT CHARACTERISTICS.

5.1 Processing. The canned meat purees with meat broths shall be prepared in accordance with good manufacturing practices (21 CFR Part 110).

5.2 Raw ingredients. The fresh and/or frozen beef/lamb/veal/chicken/pork/turkey (as appropriate by Type) shall be the only meat/poultry ingredient. At least 65 percent of the product formulation shall be uncooked and/or cooked meat/poultry (as appropriate by Type), and water shall be the only other ingredient permitted, i.e., no salt, monosodium glutamate, or other additives are permitted. The meat purees shall contain no meat byproducts or variety meats.

5.3 Finished product.

5.3.1 Odor and flavor. The meat puree (as appropriate by Type) with corresponding broth shall possess the odor and flavor typical of the Type. Presence of burnt, scorched, rancid, sour, or other objectionable odors or flavors shall cause rejection of the lot.

5.3.2 Consistency. The consistency shall be smooth, homogeneous, and such that after stirring and emptying from the container to a dry flat surface, possesses a heavy, cream consistency, forms a slightly mounded mass, and that at the end of 2 minutes there is practically no separation of free liquid (including fat). Thin or watery product is not acceptable. Failure to meet consistency requirements shall cause rejection of the lot.

5.3.3 Texture. The presence of graininess, lumpiness, or grittiness that materially affects eating quality shall cause rejection of the lot.

5.3.4 Defects. The presence of bone, cartilage, or ligaments greater than 0.3175 cm (1/8 inch) in any