Chicken Meat Is Produced In The Form Of Whole Carcasses, Produced According To Technological Instructions For The Production Of Poultry Meat In Compliance With Sanitary And Veterinary Standards And Regulations In Force In The Territory Of The State That Has Adopted The Standard. Characteristics 1 Carcasses And Their Parts Must Meet The Following Minimum Requirements: - Be Well Bled And Clean; Not Have: - Foreign Inclusions (For Example, Glass, Rubber, Metal); - Foreign Odors; - Fecal Contamination; - Visible Blood Clots; - Remnants Of The Intestines And Cloaca, Trachea, Esophagus, Mature Reproductive Organs; - Cold Burns, Spilled Bile Stains. 2. Chicken Carcasses Are Released Gutted And Gutted With A Set Of Giblets And Necks. Gutted - Carcasses In Which All Internal Organs Have Been Removed, The Head (Between The Second And Third Cervical Vertebrae), Neck (Without Skin) At The Level Of The Shoulder Joints, Legs Up To The Tarsal Joint Or Below It, But Not More Than 20 Mm. It Is Allowed To Produce Gutted Carcasses With Lungs And Kidneys. Gutted Carcasses With A Set Of Giblets And Neck - Gutted Carcasses In The Cavity Of Which A Set Of Processed Giblets (Liver, Heart, Gizzard) And Neck Are Inserted, Packed In A Polymer Film Approved For Contact With Similar Food Products. Odor Characteristic Of Fresh Meat Of This Type Of Poultry Color: Muscle Tissue From Pale Pink To Pink Skin. Degree Of Feather Removal The Presence Of Stumps And Hair-Like Feathers Is Not Allowed, The Highest Category, Fresh Obtained Directly After Slaughter, Beef Meat Category 1 St Rk 1759-2008. In Half Carcasses, Fresh, Not Frozen (Chilled - After Cutting The Carcasses, Subjected To Cooling To A Temperature In The Thickness Of The Muscles Near The Bones From 0 To Plus 4 ° C; The Surface Of The Meat Is Not Moistened, The Muscles Are Elastic), The Meat Is Dense. The Color Is Red, The Fat Layers Are White Or Cream. The Appearance Of The Meat Is Dry, And The Meat Juice Released In The Cut Is Transparent. The Smell Of Meat Is Natural, Without Impurities Or Extraneous Bad Connotations. The Meat Is Well Drained, The Consistency Of The Fat Is Dense And Not Sticky. The Crust On The Meat Is Thin, Pale Pink Or Reddish In Color, According To Technological Instructions, In Compliance With Sanitary Rules Approved In The Prescribed Manner. Delivery Of Goods According To The Customer’S Request. Transportation Must Be Carried Out In Specially Equipped Vehicles With A Sanitary Certificate. The Forwarder Must Have A Special Clothes And Personal Medical Record., Chicken Breast. A Type Of Chicken Meat That Is Found On Either Side Of The Base Of The Breast Of A Chicken Carcass. Meat Without Bones, Only Pulp. No Foreign Smell, No Spoilage, No Rot. For Dietary Nutrition, Chicken Breast Is One Of The Most Valuable Types Of Meat.
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