A-A-20209
2.3 Finished product. The finished product shall be grilled, restructured beefsteak in natural juices (purge). The thickness of an individual beefsteak shall be 5/8 inch (15.9 mm) ± 1/8 inch (1.59 mm). The finished product shall show no evidence of excessive heating (materially darkened or scorched).
2.3.1 Appearance. The finished product shall have the appearance of a grilled, natural beef strip loin steak with dark brown to black grill marks (mechanically applied brand marks may be substituted for naturally occurring grill marks).Three to six grill marks shall be applied in a diagonal direction to either one or both side(s) of the beefsteak. A crisscross pattern may be applied using 3 to 6 diagonal grill marks running in the opposite direction o either one or both side(s) of the beefsteak. The purge shall have a clear and golden/yellow appearance and may contain flakes of meat from the grilled beefsteak. There shall be no foreign color to the product.
2.3.2 Odor and flavor. The beefsteak may possess slight flavor characteristic of pot roast or a slightly salty taste. There shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, sour, rancid, or moldy.
2.3.3 Texture. The texture shall simulate the hardness (initial bite) and chewing characteristics that are normally found in a moderately tender, whole muscle beefsteak. Ground beef texture (such as, but not limited to grainy) is not acceptable. The beefsteak shall be cohesive, slightly juicy, and shall not leave an oily mouth coating when chewed.
2.3.4 Foreign material. All ingredient shall be clean, sound, wholesome, and free from evidence of rodent, or insect infestation. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair, wood, glass, or metal.
2.3.5 Drained weight. The drained weight shall not be less than 3.6 ounces (102.1 g).
2.3.6 Fat and salt content. The fat content of an individual pouch shall not be less than 8.0 percent or greater than 15.0 percent. The salt content of an individual pouch shall not be greater than 2.0 percent.
2.4 Pouch filling and sealing. Each pouch shall be filled with one beefsteak so as to conform to the finished product and analytical requirements.
2.5 Thermoprocessing. The filled and sealed pouch shall be in the retort process within 2 hours after sealing and shall be thermoprocessed by retorting unit a sterilization value (F0) of not less than 6 has been achieved.
2.6 Analytical requirements. Eight filled, sealed, and thermoprocessed pouches shall be selected at random from the lot regardless of lot size and individually tested for fat and salt
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