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Enviado por   •  27 de Agosto de 2015  •  Práctica o problema  •  280 Palabras (2 Páginas)  •  173 Visitas

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  1. PRODUCT :

Specie

KING SALMON (Oncorhynchus tshawytcha)

Produc

Fillet Trim-C, vacuum pack

Presentation

frozen

  1. Spec of product

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

  1. Packing        :

Sizes

500-700 grs

700-900 grs

900-1200 grs

1200-1500 grs

Quality

PREMIUM

INDUSTRIAL  A

Primary package

Vacuum pack with transparent film of 100µ

Secondary package

TRUSAL carton box 10Kg

Sheets

Sheet  165*58.5 cm

Moulding

Interleaved protection

Bands

2 white bands

Weight range

10.0 to 10,10 Kg for ech 10 kilos

...

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