Fichas tecnicas
Enviado por Storeonline Ptomontt • 27 de Agosto de 2015 • Prácticas o problemas • 280 Palabras (2 Páginas) • 154 Visitas
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Specie | KING SALMON (Oncorhynchus tshawytcha) |
Produc | Fillet Trim-C, vacuum pack |
Presentation | frozen |
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Quality criteria | ||
Attribute | PREMIUM White label | INDUSTRIAL A Green label |
Meat color | 14 Roche, 24 Salmon Fand | Less than 14 Roche, 24 Salmo Fand |
Blood spot | Up to 5 blood spot | Accept without restriction |
Hematomas | Accept slight cut down | Accept without restriction |
Melanosis | Accept slight cut down | Accept without restriction |
Bile stains | Accept with slight cut down | Accept without restriction |
Deformation | Mild without affecting the appearance of the fillet | Accept without restriction |
Cuts | Slight that it affects the appearance of the fillet | Accept with sligh cut down |
Gapping | Length 8 cm by depth1 cm | > Length 8 cm by depth1 cm |
Scale | Accept loss of 20% of the fillet , concentrated or diffuse | Without restriction |
Injuries | Accepted scar enjury less than 1 cm of diameter | Accepted with muscle compromised injuries less than 1cm of diameter |
Thorns cust | Until 3 broken spine and 1entire | Until 3 broken spine and 1entire |
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Sizes | 500-700 grs | 700-900 grs | 900-1200 grs | 1200-1500 grs |
Quality |
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Primary package | Vacuum pack with transparent film of 100µ | |||
Secondary package |
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Sheets | Sheet 165*58.5 cm | |||
Moulding | Interleaved protection | |||
Bands | 2 white bands | |||
Weight range |
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