DPI QA Meat compliance

• DPI QA Meat Compliance:

• Product:

• Supplier:

• Evaluated on:

  Date

• Evaluated by:

• Sample ID:

• Received date:

  Date

• Received condition:

  Frozen

  Chilled

• Production date:

  Date

• Best before date:

  Date

• Batch/ Lot number:

• Enterprise number:

• Net weight (Kg):

• Actual Net weight:

• Packaging label:

  Media

Pre-bake evaluation

Condition

• Condition:

  Clumped and difficult to separate, slimy or really wet

  Somewhat clumped or wet

  Flows as freely as possible

• Condition

  Media

Raw material defects

• Blood stains (g):

• Blood stains:

  Media

• Excessive connective tissue (g):

• Excessive connective tissue:

  Media

• Bone chips:

• Bone chips:

  Media

• Other (indicate):

• Other:

  Media

• Total raw material defects (percentage of the net weight):

• Total raw material defects (g):

  Bone chips (or any other food safety parameter) or total raw materials defects >12% of net weight

  Total raw materials defects >9% of net weight

  Total raw materials defects >6% of net weight

  Total raw material defects >3% of net weight

  Total raw material defects <3% of net weight

Processing defects

• Bad cut (g):

• Bad cut:

  Media

• Dog ears (g):

• Dog ears:

  Media

• Pinholes (g):

• Pinholes:

  Media

• Gristle (g):

• Gristle:

  Media

• Total processing defects (percentage of the net weight):

• Total processing defects:

  Food safety parameter or total processing defects >12% of net weight

  Total processing defects >9% of net weight

  Total processing defects >6% of net weight

  Total processing defects >3% of net weight

  Total processing defects <3% of net weight

Slice count (100g)

• Slice count 1:

• Slice count 2:

• Slice count 3:

• Average slice count:

• The average slice count was found:

  Select <35 or >45 35-35.9 or 44.1-45 36-36.9 or 43.1-44 37-37.9 or 42.1-43 38-38.9 or 41.1-42 39-39.9 or 40.1-41 40

  • <35 or >45
  • 35-35.9 or 44.1-45
  • 36-36.9 or 43.1-44
  • 37-37.9 or 42.1-43
  • 38-38.9 or 41.1-42
  • 39-39.9 or 40.1-41
  • 40

Diameter (mm)

• Diameter 1:

• Diameter 2:

• Diameter 3:

• Average diameter:

• The average diameter was found:

  Select <39 or >49 39-39.9 or 48.1-49 40-40.9 or 47.1-48 41-41.9 or 46.1-47 42-42.9 or 45.1-46 43-43.9 or 44.1-45 44

  • <39 or >49
  • 39-39.9 or 48.1-49
  • 40-40.9 or 47.1-48
  • 41-41.9 or 46.1-47
  • 42-42.9 or 45.1-46
  • 43-43.9 or 44.1-45
  • 44

Post bake evaluation

Coverage

• The coverage was found:

  Poor

  Fair

  Good

  Excellent

• Coverage:

  Media

Oiling

• The oiling was found:

  Excessive across entire surface

  Large areas of accumulation

  Small areas of accumulation

  Glossy surface minimal

• Oiling:

  Media

Cupping

• The cupping was found:

  Excessive

  Moderate

  Minor

  Virtually flat

• Cupping:

  Media

Shrinkage

• Post bake diameter 1:

• Post bake diameter 2:

• Post bake diameter 3:

• Average post diameter:

• The average post bake diameter was found:

  <0.80 of the average pre-bake diameter

  0.80-0.82 of the average pre-bake diameter

  0.821-0.84 of the average pre-bake diameter

  >0.84 of the average pre-bake diameter

Flavor

• The flavor was found:

  Racing, spoiled or burnt

  Lack or excessive tang or meat flavor

  Balance between meaty and tangy flavors

Spicing

• The spicing was found:

  Harsh spicing

  Lacks or excessive pepper heat

  Balance between spices, moderate pepper heat