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

dimension shall cause rejection of the lot.

5.4 Age requirement. Unless otherwise specified in the solicitation contract, or purchase order, the meat purees shall not be more than 180 days old at the time of delivery.

5.5 Foreign material. Determination of wholesomeness and acceptability 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 and Inspection Service employee. All ingredients shall be clean, sound, wholesome, and free from evidence of rodent or insect infestation.

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or purchase order, the analytical requirements for the meat purees shall be as follows:

6.1.1 Protein content. The average protein content of the meat purees shall not be less than 13.0 percent and the protein percentage of the meat purees in any individual container shall not be less than

11.5 percent. The lot shall be rejected if the average protein percentage or protein percentage in any individual container is less than specified.

6.1.2 Fat content. The average fat content of the beef, lamb, veal, pork and turkey puree shall not exceed 11.0 percent and the fat percentage of the beef, lamb, veal, pork, and turkey puree in any individual container shall not exceed 12.0 percent. The average fat content of the chicken puree shall

not exceed 10.0 percent and the fat percentage of the chicken puree in any individual container shall not exceed 11.3 percent. The lot shall be rejected if the average fat percent or fat percentage in any individual container is more than specified.

6.2 Product verification. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, the following procedures will be followed.

6.2.1 Product examination. The finished product shall be examined for the salient characteristics at a temperature of 21.1o to 26.7o C (70o to 80o F).

6.2.2 Sampling procedures. USDA inspection service will select the number of product containers based on USDA inspection service sampling procedures and plans.

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the analyses shall be in accordance with the following methods from the Official Methods of Analysis of the AOAC International: