Hermetically sealed 4gal tins, nitrogen-flushed, are almost invariably used for Ratio With well fleshed hens, this should be 3.5: 1 to 4: 1 BEEF MUTTON, HAM, OXTAILS, KIDNEYS The process for these meat products follows that for poultry very closely, in principle. For beef products, cow and bull beef is the best material to use for dehydration. Beef loins are a suitable cut, having relatively little fat. Oxtails must be defatted after cooking, and these will normally require precooking for 45-60min at 1atm in the autoclave to tenderise them sufficiently to allow removal of flesh from the bone. If difficulty is experienced in defatting, usually an indication that insufficient heat has been applied in the precook and this must be controlled to obtain the best results on the fleshing and defatting tables Well trimmed tails should be insisted upon in the procurement contract as there is no recovery value in a large percentage of fat Drying techniques are the same as for poultry, and similar drying temperatures are applied Ratio 7: 1 may be expected from lean tails TYPICAL BUYERS SPECIFICATION- USA CHUNK STYLE DEHYDRATED COOKED CHICKEN Descripti Chunk style dehydrated cooked chicken, produced from fresh or frozen poultry. It is free of extraneous parts, such as hearts, gizzards, livers, kidneys, cartilage and bone Cooked chicken salt, Msg and anti-oxidant Specifications: Physical and Chemical Moisture 5%Maximum 5% Maximum 3% Maximum 2%Maximum otein 55% Minimum 10.0 millequivalents maximum per kilo of fat Anti-oxidant ess than 0.02% of the fat portion as bha andPacking Hermetically sealed 4gal. tins, nitrogen-flushed, are almost invariably used for this and all meat packs. Ratio With well fleshed hens, this should be 3.5:l to 4:l. BEEF, MUTTON, HAM, OXTAILS, KIDNEYS The process for these meat products follows that for poultry very closely, in principle. For beef products, cow and bull beef is the best material to use for dehydration. Beef loins are a suitable cut, having relatively little fat. Oxtails must be defatted after cooking, and these will normally require precooking for 45-60min at 1.4atm in the autoclave to tenderise them sufficiently to allow removal of flesh from the bone. If difficulty is experienced in defatting, it is usually an indication that insufficient heat has been applied in the precook, and this must be controlled to obtain the best results on the fleshing and defatting tables. Well trimmed tails should be insisted upon in the procurement contract, as there is no recovery value in a large percentage of fat. Drying techniques are the same as for poultry, and similar drying temperatures are applied. Ratio 71 may be expected from lean tails. TYPICAL BUYER'S SPECIFICATION - USA CHUNK STYLE DEHYDRATED COOKED CHICKEN Description: Chunk style dehydrated cooked chicken, produced from fresh or frozen poultry. It is free of extraneous parts, such as hearts, gizzards, livers, kidneys, cartilage and bone. Ingredients: Cooked chicken, salt, MSG and anti-oxidant. Specifications: Physical and Chemical: Moisture 5% Maximum Fat 35% Maximum Salt 3% Maximum MSG 2% Maximum Protein 55% Minimum PH Anti-oxidant 10.0 millequivalents maximum per kilo of fat Less than 0.02% of the fat portion as BHA and 216