A-A-20132A
TABLE II. Classification of Defects 1/ 2/ 3/ 6/
|
Major |
Minor |
Defects |
|
|
|
External Product Characteristics |
|
151 |
|
Lacks good resiliency typical of the product. |
|
152 |
|
Link is soft, mushy, or abnormally distended or shrunken after immersion in 1600F to 1800F (710C to 820C) water for 10 minutes or more (Slight curvature acceptable) |
|
153 |
|
Number of links in one pound of product not as specified by the purchaser. 4/ |
|
154 |
|
Length not as specified. 4/ 5/ |
|
|
201 |
Presence of all or part artificial casing, other than collagen casing. |
|
|
202 |
Link having a split or rupture measuring more than 0.3 inch. |
|
|
203 |
Link which is broken. |
|
|
204 |
Link with fat cap or fat streak. |
|
|
|
Internal Product characteristics |
|
155 |
|
Lacks good cohesion typical of the product |
|
156 |
|
Texture not as specified |
|
157 |
|
Any individual cut surface having more than 1 pocket of fat, gelatin, and/or air measuring 0.4 inch or more in any dimension. |
|
158 |
|
One or more pieces material, other than bone, measuring 0.3 inch or more in any dimension which will not break up or disintegrate when subjected to pressure from the flat side of a knife or spatula. |
|
159 |
|
Bone particle measuring 0.3 inch or more in any dimension. |
|
|
205 |
Any individual cut surface having more than 3 pockets of fat, gelatin, and/or air, that individually measures 0.2 inch or more, but less than 0.4 inch, in any dimension. |
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