Category 1: Lay Hong Standard Cut
   
 
   
RIB CUT
   
Description The anterior portion of the breast cut (after keel has been removed) is split into equal half by cutting across the thoracic bone. The cut consists of breast meat, backbone (thoracic bone) and rib. Weight/
Packing size
Size: 180g to 240g per piece

2 kg per pack

6 pack per basket (chill) / per carton (frozen)
Quality Aspects Fresh and clean
Free from feathers, epidermis and foreign material
Free from excessive bruises
Storage & Distribution Conditions Store and transport in Chilled ( ≤ 4°C)

Store and transport in frozen ( < -18°C)
Freshness Fresh up to 5 days from the production date (Chill)

12 month in proper frozen condition (Frozen)
Packaging Material Primary:
LDPE Bag

Secondary:
Carton box (frozen)
Labeling Primary:
Product type, expiry date, Weight

Secondary:
Product type, Production date/ Expiry date
Microbiology Specification Total Plate Count : < 2.5 X 106 cfu/g
Escherichia coli : < 100 cfu/g
Salmonella spp : absent in 25 g sample
Coliform : < 1100 cfu/ g
Staphylococcus aureus : < 250 cfu/g
Listeria monocytogenes : absent in 25 g sample
Product Shape & Packing
Chicken Rib 2 kg individual pack Frozen product in carton box
   
   
   
   
   
   
 
 
   
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