A-A-20130 Chicken Fillets And Nuggets, Chunked And Formed, Breaded Or Unbreaded, Precooked, Individually Frozen S/S By A-A-20276This Commercial Item Description CID covers individually frozen, precooked, breaded and unbreaded, chunked and formed chicken fillets and nuggets, packed in commercially acceptable containers, suitable for use by the Federal Government.

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A-A-20130A

Water                                              88.75 percent Salt                                                    6.75 percent Sodium tripolyphosphate                 4.50 percent

The marinating solution must not increase the weight of the marinated meat by more than

10 percent over the original meat weight.

3.4.3  Ingredients for Style B (breaded products):  The ingredients used to prepare the breaded chicken fillets and nuggets shall be chicken, sodium tripolyphosphate and salt, in the amounts described below; water (optional, in the amount specified in 3.4.3.3); and batter/breading ingredients.  No skin is permitted.

3.4.3.1  Sodium tripolyphosphate:  For Style B products, the sodium tripolyphosphate shall not exceed the levels permitted by the Poultry Products Inspection Regulations (9 CFR Part

381) of USDA.

3.4.3.2  Salt:  For Style B products, not more than 0.25 percent salt (by weight of the total chicken meat) shall be used.

3.4.3.3  Water:  For Style B products marination is not required, however, water may be used as a carrier for the phosphate and salt.  When used, the water shall not constitute more than

2 percent of the total weight of the chicken meat.  If water is used, the phosphate and salt must be mixed with the water and added as a solution to the meat during mixing/blending.

3.4.3.4  Batter/breading ingredients:  Only commercially prepared batter/breading ingredients (not artificially colored) commonly used for the type of product specified shall be permitted.

3.5  Preparation and processing:

3.5.1  Preparation:  All preparation and processing described below shall occur subsequent to the date of award.  The product shall be processed, packaged and packed, and placed in a freezer within 7 calendar days after the day the chickens are slaughtered.

3.5.2  Preparation of chicken:  If presented as carcasses or bone-in parts, the chicken shall be skinned and the bones removed.

The boned and trimmed chicken meat may be used as removed from the carcass or may be reduced in size by passing the chicken meat once through a kidney plate with openings of

2.50 inches in the least dimension.  Fine grinding (less than dimensions shown), chopping

(silent cutter, hydroflaker), or flake cutting of the chicken meat is not permitted.

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