A-A-20198
A. Formulation. The poultry sausage shall contain the following ingredients in the amounts as indicated.
|
Item |
Percent |
|
Skinless dark poultry meat 1/ |
80.00 minimum |
|
Skin 2/ |
15.00 maximum |
|
Salt |
2.00 maximum |
|
Brown sugar |
0.75 maximum |
|
Spices and flavorings |
1.75 maximum |
|
Dextrose |
0.50 maximum |
|
TOTAL 100.00 |
|
1/ The dark meat component must be comprised of a minimum of 50 percent thigh meat (with or without skin), drumstick meat, and dark trim (at a maximum of 10 percent for the total weight of the dark meat component).
2/ When poultry meat with attached skin is used, a maximum of 10 percent skin will be added.
B. Ground poultry. Poultry thigh meat (with or without skin) shall be ground through a plate with holes not less than 0.125 inch (3.175 mm) nor more than 0.375 inch (9.525 mm) in diameter. The remainder of the meat and skin may be size reduced in accordance with good commercial practices that will result in a ground product with acceptable muscle fibers and texture. Prior to stuffing and forming, the ground product is to be examined for defects as outlined in Section D.
C. Mixing. The remaining ingredients shall be blended with the ground poultry until completely mixed.
D. Processed product requirements. After mixing, the processed poultry product will be examined for organoleptic requirements and tolerance for defects in the fresh state prior to stuffing into links or forming into patties. The frequency of sampling and number of samples examined will be those outlined in the Poultry Division’s online AQL sample plan. If any sample does not comply with the requirements in Table II, the product or the production lot the sample represents will be rejected.
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