FROZEN BEEF BONELESS  STRIPLOIN, CHAIN ON, AGED, 4.0 KG UP

 

牛西,帶邊,無骨,4.0克上

 

 

General Description of the Product

 

Striploin is prepared from a Pistola cut by cutting at the lumbo sacral junction based on the lumbar and the last 3 or 4 dorsal hemi-vertebrae (according to specification). It is composed by the M. Longissimus dorsi, M. illiocostalis, M. Serratus dorsalis (according to distance of the cut from the eye muscle).

 

The product is presented free of hair, skin, lymph nodes, bruising, blood clots, pathological lesions, dirt and different material, such as glass, metals, wood, etc. The pieces have less than 10% fat.

 

The  product  is  processed  during  the  whole  time  under  conditions  of  good  manufacturing practice in respect of hygiene and quality required by the legislation in force.

 

 

Product Photos

 

A

B

C

D

A Product without packaging ; B Product without packaging; C Product in primary packaging; D - Product insecondary packaging

Internal Product Code: 2140

 

Technical Specifications:

 

4.1 – Sensory

Specification

 Limits

 Desirable

 Acceptable

4.1.1 Amount of fat (%)

less than 10%

≤ 10%

-

4.1.2 - Color

-

Characteristic

Characteristic

4.1.3 - Smell

-

Characteristic

Characteristic

4.1.4 - Bones

Absent

Absent

Absent

 4.1.5 - Cartilage

Absent

Absent

Absent

Absent

Absent

Absent

 4.1.6 Nerves/ Tendons

Absent

Absent

Absent

Absent

Absent

Absent

4.1.7 Bruises/blood clots

-

Absent

1 per sample of 100 Kg

4.1.8 Fecal soiling

-

Absent

-

4.1.9 - Tallow

-

Absent

≤ 2% piece

4.1.10 - Hair

-

Absent

-

4.1.11 Glass/wood

-

Absent

-

 

4.2 - PHYSICAL SPECIFICATIONS

 PATTERNS

4.2.1 pH

5,4 6,2

4.2.2 - Fat

Maximum 10%

4.2.3 Moisture

Maximum 75%

4.2.4 Protein

Minimum 15%

4.2.5 - Rancidity

Negative

 

4.3 MICROBIOLOGICAL SPECIFICATIONS (UFC/g)

 n

 c

 m

 M

4.3.1 Research of Salmonella sp in 25 g

 5

 0

 Absent

 -

     Caption: n (number of sample)  c (acceptance) m (Splitter of satisfactory quality of marginal)  M (marginal quality splitter unsatisfactory).

 

4.4 SPECIFICATIONS OF THE PACKED

 PRODUCT

 STANDARDS

4.1 Packing formats

According to the format of the product

4.2 Primary packaging weights

According to customer's specification ( 4,0 KgUP)

4.3 Secondary packaging weights

Boxes between 18 and 22 Kg

4.4 Packing conservations

Without damage

4.5 IDENTIFICATION OF PACKING

4.5.1 Readability

Suitable

4.5.2 SIF

584

4.5.3 Date and or batch

According to requirement of the law

4.5.4 nscriptions

According to requirement of the law

 

  4.5.5 Product description

FROZEN BEEF BONELESS STRIPLOIN, CHAIN ON, AGED, 4.0 KG UP, POLY BAG, IN

CARTON

牛西冷,帶邊,,4.0千克上

4.5.6 Packaging

Smooth polyethylene without pigmentation

4.5.6.1 Thickness *

Normal packing ≥ 0.21 micra

4.5.6.2 Closing

Lock With Hot Welding

* Measured in micrometers, should be done with the two walls of the packing (together).

 

5 CONSERVATION TEMPERATURES

DELIVERY

5.1  Frozen

-18°C

 

Validity:

Frozen: Until 24 months after the date of production.

 

<< Back >>

Ge it touch with us for more information!

<= Contact =>

 

Custom Search

 
 

Home | Products | Services | Privacy Policy | Contact

 

Copyright © - All Rights Reserved.

Exclusive Agent