"paddywack" - 1 õppematerjal

Liha töötlemine

then removed by tunnel boning or slash boning methods. Ensure the shank (including meat) is removed at elbow joint. Remove internal fat and trim excessive outer fat. The prescapular gland and associated fat must be removed. When removing the gland and fat, the knife cut should be continued to remove the adjoining intermuscular fat at the same time. Surface fat must not exceed 5mm thickness. The neck end should be lightly trimmed. All bone pieces, excess fat, paddywack, sinew, blood stains, abscesses, loose pieces, faecal, ingesta, hide, wool fibers and other fine matter must be removed. Product must achieve 90% visual lean content. Physical Properties: Property Target Maximum Minimum Units % Within Limits Chemical Lean 90 95 85 CL 100% 4