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| Description |
The Whole Chicken Leg cut is obtained by cutting at the natural seam through the hip joint (articulation between the femur and the pelvis) of a whole chicken. The cut consists of THIGH and DRUMSTICK and may include pelvic meat. Pelvic bones, back skin and abdominal skin are removed |
Weight/
Packing size |
Size: 300g to 380g per piece
2 kg x 6 pack per basket (chill)/ per carton (frozen)
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| 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 |
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 |
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| Whole chicken Leg JC |
2 kg individual pack |
Frozen product in carton box |
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