A-A-20198 Sausage, Poultry, Raw Or Precooked, FrozenThis Commercial Item Description (CID) covers frozen, raw or precooked poultry (young chicken or young turkey) breakfast sausage, packed in commercially acceptable containers, suitable for use by the Federal Government.

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A-A-20198

TABLE II. Processed product requirements.

Requirements

Organoleptic requirements:

Must have (1) muscle fibers and a strand-like texture, and (2) a uniform light and bright color with no discoloration or dehydration.

Must not have (1) the texture of comminuted meat or skin, (2) a gritty texture, or (3) an emulsified or pasty consistency.

Must be free of (1) rancidity and (2) sour, stale, fruity, sulfide-like, cardbody, tallowy, painty, oily, oxidized, metallic, acidic, or other off or foreign odors.

Tolerance for defects:

Must not contain bone, hard bone-like material, or foreign matter (for example, paper, plastic, rubber, or metal).

Must not have more tendons, cartilage (gristle), or tendinous or ligamentous material than the maximum tolerance (exceeding 0.50 inch (1.27 cm) in any dimension).

E. Stuffing and forming. The grinding, formulation, mixing, stuffing and forming, (precooking), individual quick freezing (IQF), and packaging of the poultry sausage links and patties shall be a continuous sequential process. Stuffed and formed poultry sausage links and patties shall be frozen (Style A) by an IQF method, or precooked and frozen (Style B) by an IQF method within 2 hours of the stuffing and forming process.

1. Type I. The blended meat mixture shall be stuffed into edible collagen casings such that the diameter of the finished product is approximately 0.75 inch (1.91 cm) with a raw net weight of 1 ounce (28.35 g) (including casing). Links shall be 3.5-4.0 inches (8.89-10.16 cm) in length.

2. Type II. The blended meat mixture shall be formed into round or oval patties approximately 0.375 inch (0.953 cm) thick and with a raw net weight of 2 ounces (56.70 g).