A-A-20136B
Fat content: The average fat content of the finished meat hash shall not exceed 15.0 percent and the fat percentage of meat hash in any individual container shall not exceed 17.0 percent.
Salt content: The average salt content shall not exceed 2.5 percent and the salt percentage of the meat hash in any individual container shall not exceed 2.8 percent.
Moisture content: The average moisture content of the finished meat hash shall not exceed 72.0 percent and the moisture percentage of meat hash in any individual container shall not exceed 81.0 percent.
3.6.1 Analytical procedure: Three containers shall be selected at random from each lot.
3.6.2 Preparation of sample: The sample shall be prepared according to the Official Methods of Analysis of the AOAC International, Method 983.18(b). The sample to be analyzed shall be a composite of the three containers.
3.6.3 Analytical testing: The sample shall be analyzed using the following methods:
|
Test |
Method |
|
Fat |
960.39, 976.21, or 985.15 |
|
Salt |
935.47 |
|
Moisture |
985.14, 950.46 |
3.6.4 Test results: The test results shall be reported to the nearest 0.1 percent. Any result not conforming to the finished product requirements, as indicated by USDA test results, shall be cause for rejection the lot.
4. REGULATORY REQUIREMENTS.
4.1 The meat component and the finished product shall originate and be produced, processed, and stored in compliance with all applicable provisions of the Meat and Poultry Inspection Act and regulations promulgated thereunder. The delivered canned meat hash shall comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution, and sale of the canned meat hash within the commercial marketplace. Delivered canned meat hash shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder.
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