| ≥1 piece |
Kebab made of meat from European spent hens;
* manufactured in Germany
* producer is market leader in Europe for hen meat
|
Specification |
|
|
|
Chicken kebab flakes |
|
frozen |
Product description:
chicken breast and leg meat, skinless raw boned. Tumbled, spiced and pasteurised in sterile skins, diced, frozen.
Ingredients: chicken meat, water, edible oil, native starch, salt, Kebab-Spices ((onions, chilli, garlic, cumin, nutmeg), dextrose, herbs, flavour, , palm fat, yeast extract, E 621, E 631, pepper, thyme, rosemary) .
Sensory evaluation:
Appearance: brownish, cooked, diced chicken meat plates
Form/measurements: irregular plates
Odour/Taste: easily spicy after kebab
Chemical and physical criteria:
Protein: n.n.
Salt content: n.n.
Fat: n.n.
|
Microbiological criteria (CFU/g): |
| ||||
|
|
|
Methods acc. ? 64 LFGB
| |||
|
TVC, mesophilic, aerobic: |
< 10.000 |
L.06.00-18 |
| ||
|
Enterobacteriaceae: |
< 1.000 |
L.06.00-24 |
| ||
|
E. coli: |
< 10 |
L.06.00-36 |
| ||
|
Staphylococcus aureus: |
< 100 |
L.06.00-21 |
| ||
|
Salmonella: |
neg. in 25 g |
L.00.00-20 |
| ||
Packaging/delivery:
The product is delivered on wooden pallets and in blue foil bag (size and number of bags per pallet according to agreement). Product is secured on the pallet by a wrapping foil. Product information is provided on the pallet label.
Transport:
Temperature of delivery: - 18 ?C
Shelf life/storage:
The product has to be stored at -18 ?C. Under proper storage conditions, the shelf life is of max. 12 months after date of production.
Legal requirements:
The product complies in all respects with the requirements of the German provision of the current Food Legislation (LFGB) and the EEC Legislation which is applicable.
| Product Type: Poultry | Type: Chicken | Style: Cooked |
| Part: Breast | Certification: EEC | Freezing Process: IQF |