184
‘
,,
,
FREEZE-DRYING
,
”TABLE 1. ANALYTICAL‘ AND BACTERIOLOGICAL SPECŒICATIÛNS
'
‘
,
*
FOR
COOKED FROZEN CHICKEN MEAT
….
_
Maximum Moisture Content (light and dark meat).
65 % or sometimes 66 %
-
.Maximum Fat Content (light and dark meat) . .‘
6 % (to yield 16 to 18 % ’in dried product}
‘
':(lightmeat)
.
.
..
.
.
.
_.
.
.
.
.
.
2%
.
'
Maximum Peroxide_Value
..
.
.
.
.. .
.
.
.
..
.
3 milli equivalents of peroxide oxygen per kilo _,
.
fat
.
‘
,
.
Totä1lB‘actéfîal ‘COunt.
.
.
.
.
.
.
.
.
.
.
.
less than 255000 per gram
Cofor'mcount.
.
.
.
.
.
'.
.
-.
.
.
.
.
.
less than 10pergfam
’
Coaguiase positiVe-staphylococci . . .' .
.
.
.
negative
»
_
“v:
Salmonellae
..
_.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
negative
,_
.
,
Yeasts................_....
lessthan100pergram»
,
Molds
lessthan100pergram
contributes appearance and
to
the ,sbiip Or dish. The British and
European specications
a higher fatpercentage, and additives to increase
Typical
for cooked dicedfrozen chicken
meat prepared f0r freeze—drying are shown in Table 1. The maximum moisture content
requirement protects
_
the freeze—drying processor against abnormay low dried meat
yields.
To ensure being_withh the mammum fat
fowl carcasses maÿ_ require
trimming before
As has
to the handling of the meat
after Cooking,' the baCteriological"' Standards are of rst importance.
_
'
_
TABLË 2. ANALYTICAL AI\ÎD_ BACTERIOLOGICAL
__
‘
.,
.
] FOR
MEAT
'
’
Maximum M01sture Content
.
.
.
.
.
.
2%,2.5% et 3%
…
…
.
-—givenindieæmspœimîws
_
. fr.—
6%
"
'
"
”
18%
..
,
,î
-
'
w
—
,
-
‘
'
*Eur0pean and British speciCaüons
«
a“
‘
coveramderangeeg15,18or25%
…
r
;:
ordonotsetamaxmumlevel
Mammum PerondeVal°
10mwquwalent
oxygen perko
,
,
MODOSOŒMGIuŒŒœ
,
ïz‘Œüropeanï Spéäicati0n)
.
.
_,
1essthanl%
,
leSSthan10,000pergæmf
‘
…
lessthan2500°Pergfam
,.
.,
CoagulaseP051üve Staphylocoœl
negaüve
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
—.
negative
_.
…
'
YeaSt
1ŒStha50Pefgïam
«
MOIdS.
lessthan50pergram