|
|
|
Boneless Poultry Breast, Thigh, and Tenderloin —A
Quality: These standards apply to raw poultry products
labeled as ready-to-cook boneless poultry breasts, thighs, or tenderloins
or as ready-to-cook boneless poultry breast fillets or thigh fillets, or
with words of similar import.
|
(a) |
The breast or thigh shall be
cut as specified in Cutting Poultry Parts |
|
(b) |
The bone or bones shall be
removed in a neat manner without undue mutilation of adjacent
muscle. |
|
(c) |
With skin, the breast or thigh
shall meet A quality requirements for ready-to-cook poultry parts
for defeathering, exposed flesh, and discolorations, and shall be
free of tendons and cartilage. |
|
(d) |
Skinless breast, thighs, or
tenderloins shall be free of cartilage, blood clots, bruises,
tendons (except for tenderloins), and discolorations other than
slight discolorations, provided they do not detract from the
appearance of the product. Minor flesh abrasions due to preparation
techniques are permitted. |
|
(e) |
Trimming is permitted around
the outer edges of whole breasts, half breasts, and thighs provided
the trimming results in at least one-fourth of the breast or
one-half of the thigh remaining intact and further, must result in a
portion that approximates the same symmetrical appearance of the
original part. Trimming must result in a smooth outer surface with
no angular cuts, tears, or holes in the meat portion of the product.
Trimming of the inner muscle surface is permitted provided it
results in a relatively smooth appearance. |
    
• FoodUniversity • FoodCollege • SeafoodCollege • ProduceCollege • PorkCollege • DairyCollege • WildGameCollege • PantryIngredients • |
