A-A-20199 Chicken Breast Fillet With Rib Meat, Seasoned, Chunked And Formed, Grilled, ThermoprocessedThis Commercial Item Description (CID) covers thermostabilized, grilled, chunked and formed, seasoned chicken breast fillet with rib meat, packed in flexible pouches, suitable for use by the Federal Government and as a component of the Meal, Ready-To-Eat.

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A-A-20199

2. Organoleptic requirements. The poultry meat must be free of rancidity; must be free of fruity, sulfide-like, cardboard, tallowy, painty, oily, oxidized, metallic, or other off or foreign odors; must show no evidence of mishandling or deterioration; and must have a bright color with no evidence of dehydration or freezing and thawing.

3 Tolerance for defects. Samples shall not exceed the tolerances for defects listed in Table I.

TABLE I. Poultry defects

Defects

1. A flesh bruise on the meat which exceeds an area equivalent to the area of a circle with a diameter of 0.25 inch (0.64 cm).

2. Defect for discoloration in the meat is when the aggregate area of all discolorations, which are moderate in intensity, exceeds an area equivalent to the area of a circle having a diameter of 1 inch (2.54 cm).

3. Bone or bone-like material.

4. Cartilage (gristle), tendon or tendinous material extending more than 0.50 inch (1.27 cm) beyond the meat tissue.��

5. Dark colored (due to blood) artery or vein more than 1 inch (2.54 cm) in length.

6. Blood clots which exceed an area equivalent to a circle with a diameter of 0.25 inch (0.64 cm).

7. Skin on meat exceeding an area equivalent to the area of a circle with the diameter of 1 inch (2.54 cm).

B. Other Ingredients. All other ingredients used in the chicken fillet shall be food grade quality and shall be approved by the Food and Drug Administration.