Sensory analysis

Appearance / Color:

uniform white to light yellow, clean

Smell:

typical

Taste:

typical

Consistency:

crispy, not mushy or tough

Specification:

Microbiological characteristics

Tolerances /500g

Total count 30℃:

≤5x105 / g     Major Discolored >1/2 of the surface  max   2pcs

Total Coliform:

≤3000 / g      Minor Discolored <1/3 of the surface max 11pcs

E. Coli:

≤10 / g        Major Blemish

Yeast:

≤1000 / g            black or diseased spots>3mm   max   2pcs

Salmonella:

nil             Minor Blemish

Listeria Monocytogenes   absent/25g

black or diseased spots>3mm   max   8pcs

E.V.M.

F.M

Woody/Fibrous

Though Pieces  harder than crisp but chewable

Slivers

irregular or damaged pieces not having the normal conformation of a dice ( end cuts and small dices which are well shaped need not to be counted)

Others

Shelf live:

24 month by –18 degrees celsius

Blanching:

6 minutes in water-/steam-bath (>90℃)

Freezing:

I.Q.F. –40 degrees Celsius