Finished Product Controls
  • If producing finely textured lean or finely textured extra lean, product should be tested for fat, protein , and protein efficiency ratio (PER) or essential am in o acid (EAA).
  • Incorporate the sampling procedure for fat and protein.
    • Individual—Obtain a on e-pound sample from each lot. After 10 consecutive analyses are in compliance with single sample limits, sampling may be reduced to one randomly sampled lot out of every three lots.
    • Process Average—A process (moving) average of 10 lots should be maintained.
Sampling Procedures for PER/ EAA

 

  • Initially, each lot should be held and tested until compliance has been established. Once compliance has been established in three consecutive lots, sampling may be reduced. Sampling frequency should begin with at least one sample per month until compliance has been established. When three consecutive samples are in compliance, the frequency may be reduced to one sample every three months.

Analytical Standard Limits Finely Textured Lean Product

Individual;

Fat—Maximum 30%

Protein —Minimum 13%

Process Average:

Fat—Maximum 30%

Protein —Minimum 14% PER 2.5 or EAA 33%

 Finely Textured Extra Lean Similar Products

Individual:

Fat—Maximum 11%

Protein —Minimum 13%

Process Average:

Fat—Maximum 10%

Protein —Minimum 14% PER 2.5 or EAA 33%

Corrective and Preventive Actions

  •  Develop corrective and preventive actions for each critical check point established.
  • Note: Model also can be used in developing the following PQC programs: Low Temperature Rendering for Control of Partially Defatted Chopped Beef/ Pork Fat-Reduced Species and Partially Defatted Beef/ Pork Fatty Tissue.

[FR Doc. 97–21882 Filed 8–22–97; 8:45 am]

BILLING CODE 3410–DM–P

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