Customs Search

BONELESS FROZEN LAMB, MECHANICALLY SEPERATED MEAT. THE MEAT IS REMOVED BY USE OF HYDRAULIC PRESSURE EXERTED ON THE BONES FROM FRESH LAMB CARCASES. BULK PACKED IN 27.2 KG CARTONS. FOR HUMAN CONSUMPTION. PRODUCT ANALYSIS TESTED; CHEMICAL LEAN, PROTEIN, CALCIUM, BONE PARTICLE.

BONELESS LAMB, MECHANICALLY SEPERATED MEAT. THE MEAT IS REMOVED BY USE OF HYDRAULIC PRESSURE EXERTED ON THE BONES. CHILLED NOT FROZEN, WITH A DEEP MEAT TEMPERATURE OF O DEGREES PLUS OR MINUS 1 DEGREE CENTRIGRADE. BULK PACKED IN 27.2 KG CARTONS. FOR HUMAN CONSUMPTION.

FROZEN LAMB CHUMP FAT CAPS, THE SAMPLE CONSISTED OF A 25KG PACK OF PIECES OF LAMB FAT. EACH PIECE OF FAT HAD A CONSIDERABLE AMOUNT OF MEAT ADHERING TO IT.

A VACUUM WRAPPED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.7G OF GUARDIAN ROSEMARY EXTRACT 08 TO 370G SUNOLA OIL. 30G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A SLIGHT ORANGE TINGE TO THE GREASY SURFACE OF THE MEAT WHEN OPENED, THE MEAT WAS NOT VISIBLY SEASONED OVER THE WHOLE SURFACE AND THE SENSORY TASTE TEST DID NOT CONFIRM THE SEASONING TO BE CLEARLY DISTINGUISHABLE BY TASTE.

A VACUUM PACKED CHILLED LEG OF LAMB THAT HAS BEEN MASSAGED WITH THE FOLLOWING MIX : 17.7G OF GUARDIAN ROSEMARY EXTRACT 08 AND 43.1G ROSEMARY EXTRACT POWDER MIXED WITH 370G SUNOLA OIL. 30 G OF THIS MIX IS APPLIED TO 1.7KG OF MEAT. ALTHOUGH THERE WAS A SLIGHT SMELL OF HERBS AND AN OILY SURFACE TO THE MEAT WHEN OPENED, THE MEAT WAS NOT VISIBLY SEASONED OVER THE WHOLE SURFACE AND THE SENSORY TASTE TEST DID NOT CONFIRM THE SEASONING TO BE CLEARLY DISTINGUISHABLE BY TASTE.