Frozen Ground Beef Ducklingfrozen Ground Beef Duckling: Description Of The Object: Frozen, Raw, Minced Beef, Coming From Animals Of The Bovine Species, Healthy Males, Slaughtered Under Official Inspection (Sif, Sie Or Sim), In Compliance With Current Health Legislation. The Raw Material Must Originate Exclusively From The Duckling Cut, Coming From The Bovine Hindquarters, Properly Trimmed, Free From Excess Fat, Nerves, Skin, Cartilage, Clots, Bone Fragments Or Any Foreign Material. And The Use Of Mechanically Separated Meat (Cms) Or Industrialized Meat Is Prohibited. Grinding Must Be Carried Out At Least Twice, In A Medium Disc, Resulting In Meat With Uniform Grain, Firm Texture And Characteristic Color, Without The Presence Of Added Water Or Partial Thawing. The Product Must Be Frozen In A Tunnel Or Chamber, Maintaining A Temperature Equal To Or Lower Than -18°C, Freezing Must Preserve The Integrity Of The Meat, Without Excessive Formation Of Ice Crystals. General Product Characteristics: Trimming Must Be Carried Out During Processing (Elimination Of Excess Fat, Cartilage And Aponevroses). The Raw Material To Be Used Must Be Free From Inferior Tissues Such As Bones, Partial Fat, Aponevroses, Tendons, Lymph Nodes, Etc. It Will Not Be Allowed To Obtain The Product From The Grinding Of Meat Originating From The Scraping Of Bones And Mechanically Separated Meat, Or Industrial Slaughter Meat. Frozen Ground Beef In The Various Cuts Must Contain A Maximum Of 5% Total Fat, Free From Parasites, Dirt And Larvae And Of Any Kind, Free From Additives, Free From Contaminating Substances That Could Alter It Or Cover Up Any Change. All Meat Must Have Been Subjected To The Inspection Processes Prescribed In Riispoa - Regulation Of Industrial And Sanitary Inspection Of Products Of Animal Origin - Decree No. 30691, Of 03/29/1952. Composition And Requirements: Mandatory Ingredient: Duckling Cut Meat, Thigh Filet And Chicken Thigh (Without Boneless And Skinless, Frozen)Chicken Thigh And Drumstick Fillet (Boneless And Skinless, Frozen. Description Of The Object: Chicken Meat From Thigh And Drumstick Fillets, Completely Boneless And Free From Skin. During Processing, Trimming Must Be Carried Out To Remove Excess Fat And Any Residual Skin. The Product Must Be Present A Maximum Content Of 5% Fat And Skin Residues. All Meat Must Have Been Subjected To The Inspection Processes Prescribed In Riispoa - Regulation Of Industrial And Sanitary Inspection Of Products Of Animal Origin - Decree No. 30691, Of 03/29/1952. General Product Characteristics: During Processing, A Trimming (Elimination Of Excess Fat, Attached Skin, Etc. It Will Not Be Allowed To Obtain The Product From: Mechanically Separated Meat (Cms), Total Or Partial, Bone Scrapings, Industrial Slaughter Meat, Raw Materials Not Coming From Birds Slaughtered Under Official Inspection. Poultry Meat Must Be Free From Parasites, Dirt, Larvae And Any Foreign Matter, And Free From Additives And Contaminants That Could Modify Or Mask Their Quality. All Raw Materials Must Have Been Subject To The Inspections Provided For In Riispoa - Industrial And Sanitary Inspection Regulation For Products Of Animal Origin (Decree No. 30,691/1952 E) Updates).Composition And Requirementsmandatory Ingredient: Raw Thigh Meat And So On
