A-A-20198
TABLE I. Tolerance for defects.
|
Defects |
|
The following defects apply to all categories of meat, skin and parts (with or without attached skin). |
|
1. A flash bruise on meat or on a part which exceeds an area equivalent to the area of a circle with a diameter of 0.75 inch (1.91 cm). |
|
2. A part with more than one-third of the meat missing. |
|
3. A defect for skin is the presence of feathers, pinfeachers, diminutive, feachers, hair, fatty blubber, spongy fat, and membranes. All or any amount of skin may be missing on a part. |
|
Defects |
|
The following defects apply to all categories of meat, skin, and parts (with or without attached skin): (continued) |
|
4. A defect for discolorations is on the meat or skin is when the aggregate are of all discolorations, which are moderate to dark intensity exceeds an area equivalent to the area of a circle having a diameter of 1.50 inches (3.81 cm). |
|
The following defects apply to boneless meat (with or without attached skin): |
|
5. Bone or bone-like material. |
|
6. Cartilage (gristle), tendon or tendinous material extending more than 0.50 inch (1.27 cm) beyond the meat tissue. |
|
7. Dark colored (due to blood) artery or vein more than 1 inch (2.54 cm) in length. |
|
8. Blood clots which exceed an area equivalent to a circle with a diameter of 0.25 inch (0.64 cm). |
|
9. Thigh meat with more than one-half of the missing. |
Preparation and processing, Styles A and B.
All preparation and processing described below shall occur subsequent to the date of award. The poultry component and the finished product shall originate and be produced, processed and stored in plants operating under the Meat and Poultry Inspection Regulations of USDA. The temperature of ready-to-cook poultry products, size reduced meat and skin, and the individually frozen poultry sausage products must also comply with 9 CFR Part 381. Fresh chilled poultry, poultry parts, or poultry meat which have been shipped between plants shall be at an internal temperature not higher than 40oF (4.4oC) and not lower than 26oF (-3.3oC) when shipped from the origin plant and when received at the destination plant. The chilled poultry meat and parts must be fabricated into breakfast sausage (raw or precooked) within 7 calendar days after the day the poultry and poultry parts must be fabricated into breakfast sausage within 4 days after deboning. A USDA Poultry Products Grading Certificate or other USDA certification starting Poultry Grading Certificate or other USDA certification stating class, style, condition, and processing date must accompany each shipment.
For Parts Inquires call Parts Hangar, Inc (727) 493-0744
© Copyright 2015 Integrated Publishing, Inc.
A Service Disabled Veteran Owned Small Business