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| Description |
The Upper part of the chicken whole leg. The whole leg is cut at the hock joint (knee joint) to produce thigh and drumstick. The Bishop nose is removed. The cut contains meat at the back bone, thigh, abdominal skin and fat. |
Weight/
Packing size |
Size: 180g to 250g 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 |
 |
 |
 |
| Thigh |
2 kg individual pack |
Frozen product in carton box |
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