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

The boned and trimmed chicken meat shall be free of bone greater than 0.30 inch; and shall contain no (a) cartilage, ligaments, tendons, or coarse connective tissue greater than 0.50 inch in any dimension; (b) skin, bruises, or blood clots greater than 0.25 inch in any dimension; or (c) arteries, veins, or discolorations which exceed 1 inch.

3.5.3 Preparation of Style A (unbreaded products):

3.5.3.1 Marinating: The chicken meat shall be (a) used as removed from the carcass (as detailed in 3.5.2) and marinated in accordance with 3.4.2.1, or (b) marinated (in accordance with 3.4.2.1) and reduced in size as detailed in 3.5.2.

3.5.3.2 Forming: The marinated chicken meat shall be mechanically formed to comply with the product weight requirements. The thickness of the plate used to form the fillets or nuggets shall be approximately 3/8 inch.

3.5.3.3 Cooking: The product shall be cooked by any method or combination of methods allowed by the Poultry Products Inspection Regulations. An internal product temperature of

160EF shall be obtained during cooking. No coconut, palm kernel, or other tropical oils shall

be allowed in the cooking process. The deep fat fryer oil shall be continuously filtered and the equipment cleaned on a daily basis.

3.5.4 Preparation of Style B (breaded products): The chicken meat shall be (a) used as removed from the carcass, or (b) reduced in size as detailed in 3.5.2.

3.5.4.1 Mixing and forming: The chicken meat shall be mixed with salt, sodium tripolyphosphate, and water (water is optional) in accordance with the Poultry Products Inspection Regulations. The mixed product shall be mechanically formed to comply with the product weight requirements. The thickness of the plate used to form the fillets or nuggets shall be approximately 3/8 inch.

3.5.4.2 Batter/breading: The formed chicken fillets or nuggets shall be uniformly coated with batter and breading. All batter and breading shall be applied by machine. Combined batter and breading shall not exceed 25 percent by weight of the uncooked breaded product weight.

3.5.4.3 Cooking: The product shall be cooked in accordance with 3.5.3.3.

3.5.5 Reprocessing:

3.5.5.1 Product eligible for reprocessing: Uncooked, unbattered, unbreaded, or unbatter/breaded chicken fillets or nuggets may be reprocessed.