A-A-20132 Frankfurters

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A-A-20132A

TABLE II. Classification of Defects 1/ 2/ 3/ 6/

(continued)

Major	Minor	Defects
	206	One or more pieces of material, other than bone, measuring 0.2 inches or more, but less than 0.3 inch, in any dimension which will not break up or disintegrate when subjected to pressure from the flat surface of a knife or spatula.
	207	Bone particle measuring 0.2 inches or more, but less than 0.3 inch in any dimension.

1/ Determination of wholesomeness and acceptability of product with respect to the presence of foreign material (e.g., glass, dirt, insect parts, hair, wood, or metal) shall be made by a Neat and Poultry Inspection Operations employee.

2/ Presence of product which is not in excellent condition (i.e., moldy, stale, slimy, oily, sticky, sour, or discolored) shall cause rejection of the involved lot.

3/ Presence of product which is not of the formula, color, style, size, length, or state of refrigeration specified shall cause rejection of the involved lot.

4/ Determined once per 10-pound unit drawn for sampling.

5/ Examination for uniformly in length shall be performed on the frankfurters selected for examination for Defect No. 153. If the difference in length between the shortest and longest frankfurters measures greater than 0.5 inch, a defect shall be scored.

6/ Presence of foreign taste or odor (e.g., musty, stale, or rancid) shall cause, rejection of the involved lot. This determination shall be made on samples heated to be examined for Defect No. 152.

Preservation, packaging, packing, labeling, and marking.

The frankfurters shall be preserved, packaged, packed, and case marked in accordance with good commercial practice. Commercial labeling, packaging, may be augmented by the contract or purchase order, shall be acceptable. Shipping containers shall comply with the National Motor Freight Classification or Uniform Freight Classification, as applicable.