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FROZEN BONE-IN TURKEY TOP CONSISTING OF DOUBLE TURKEY BREAST WITH RIB CAGE AND BACKBONE WITH BOTH WINGS ATTACHED.. THE LEGS AND THIGHS HAVE BEEN REMOVED.

FROZEN TURKEY PLUCKED AND DRAWN WITHOUT HEADS AND FEET AND WITHOUT NECKS, HEARTS, LIVERS AND GIZZARDS. IT IS CUT THROUGH THE BACKBONE SEPARATING THE LEGS, THIGH AND BACK FROM THE BREAST AND WINGS. BOTH PIECES ARE THEN PACKAGED IN ONE SEALED BAG PUT UP FOR RETAIL SALE.

FROZEN BASTED BONELESS SKIN ON TURKEY BREAST JOINT. PRESENTED UNCOOKED IN INDIVIDUAL ALUMINIUM FOIL TRAYS, SEALED WITH FILM AND IN A PRINTED PAPERBOARD BOX. NET WEIGHT PER UNIT 2KG. BASTED WITH TURKEY STOCK (WATER, WHITE VINEGAR, SALT, STABILISERS, FLAVOURING (TURKEY FAT, TURKEY POWDER), CORN FLOUR, ONION EXTRACT, PEPPER EXTRACT, SAGE EXTRACT). THE SEASONING IS NEITHER VISIBLE TO THE NAKED EYE (OVER THE WHOLE SURFACE OF THE PRODUCT), NOR CLEARLY DISTINGUISHABLE BY TASTE (IN DEPTH).

MARINATED, TUMBLED FROZEN, BONELESS TURKEY BREAST WITH ADDED SEASONING, SEASONING COMPRISES OF CARAMEL 3.895%, WATER 90.91%, SUGAR 1.948%, SALT 3.248%.THE SAMPLE RECEIVED WAS A FROZEN, BONELESS BUTTERFLY TURKEY BREAST WITH SKIN. THERE APPEARED TO BE A SLIGHT BROWN COLOURING TO THE SURFACE OF THE MEAT, HOWEVER INSIDE THE MEAT APPEARED NORMAL IN COLOUR AND THE COLOURING DID NOT COVER THE ENTIRE SURFACE. ANALYSIS FOUND NO EVIDENCE OF SUCROSE, FRUCTOSE OR LACTOSE, HOWEVER 0.4% GLUCOSE WAS FOUND AND 0.2% SALT. THE APPARENT MEAT TOTAL CONTENT WAS 90% INDICATING THE PRODUCT HAD BEEN TUMBLED IN A SOLUTION OF MAINLY WATER. IN A SENSORY TASTE TEST CARRIED OUT BY A PANEL OF NINE TRAINED ASSESSORS , THEY ALL DETECTED A SLIGHT SALT TASTE, AND FOUR PANELLISTS DETECTED A SLIGHT SWEET TASTE. THER WAS NO EVIDENCE OF SEASONING.

FROZEN, UNCOOKED, BONELESS, SKIN-ON TURKEY BREAST JOINTS. SALT CONTENT 0.2%. MEAT CONTENT 92%. NO VISIBLE EVIDENCE OF SEASONING OVER THE WHOLE OF THE MEAT, NOR SEASONED IN DEPTH.