A-A-20198
A. Poultry. All poultry meat used in this product shall be dark meat derived from young chicken (broiler/fryer/roasters) or young turkey and must be in accordance with the Heat and Poultry Inspection Regulations (9 CFR Part 381). No previously frozen poultry or poultry meat may be used in this product. Mechanically deboned (comminuted) and/or finely ground meat shall be excluded from use in this product. Thigh meat used in the product shall be derived from boneless thighs or boneless, skinless thighs.
1. Sampling. Meat, skin, boneless parts, and parts (bone-in) shall be sampled and examined for organoleptic requirements and the defects listed in Table I before formulation or size reduction. The number of samples examined will be those outlined in the applicable U.S. Department of Agriculture (USDA) Poultry Division acceptable quality level (AQL) sample plan. If any sample does not comply with the organoleptic requirements or has more defects than the maximum tolerance for the AQL sample plan, the product or the lot sample represents will be rejected for use in this product.
2. Organoleptic requirements. Meat, skin, boneless parts, and parts (bone-in), must be free of rancidity; must be free of fruity, sulfide- like, cardboard, tallow, painty, oily, oxidized, or other off or Foreign odors; must show no evidence of mishandling or deterioration; and must have a bright color with no evidence of dehydration or freezing and thawing.
B. Salt. Salt shall be noniodized, white refined sodium chloride with or without anticaking agents.
C. Other ingredients. Brown sugar, dextrose, and breakfast sausage spices and flavorings shall be food grade quality and be approved by the Food and Drug Administration.
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