Chicken - White Meat, Cooked, 1/2" Diced - FREEZE-DRIED BULK

15 LB BOX with an inner foil pouch

No cooking required

$39.22 per lb - $2.45 per oz

Re-hydration ratio:
1:3 - 1 ounce of freeze-dried chicken reconstitutes to 3 ounces of freshly cooked chicken

1. GENERAL DESCRIPTION:
The product shall be freeze-dried chicken breast meat in irregular chunk form, prepared from IQF, fully cooked, hand deboned, and diced breast fowl meat. Processed in an Agriculture Canada and USDA-approved establishment.
Country of Origin: US
2. INGREDIENTS BREAKDOWN AND DECLARATION:
Freeze-dried cooked chicken breast meat.
3. PHYSICAL CHARACTERISTICS:
Texture: Tender, not tough or chewy after rehydration.
Color: Typical of white chicken meat.
Odor/flavor: Typical of cooked chicken with no rancid or off-flavor and odor.
Sieve analysis: on 1/2” U.S. Std. 1/2” (12.5 mm) max 5%
thru #12 U.S. Std. #12 (1.7 mm) max 15%
Extraneous matter: None

SHELF LIFE:
Expected shelf life of two years in sealed, unopened factory containers at ambient temperature. Shelf life of up to 25 years in repacked, airtight, zero gas transmission container.

See the Technical Specs tab for more product specs
See the Extended Information Tab for nutritional data

1. GENERAL DESCRIPTION:
The product shall be freeze-dried chicken breast meat in irregular chunk form, prepared from IQF, fully cooked, hand de-boned, and diced breast fowl meat. Processed in an Agriculture Canada and USDA-approved establishment.
Country of Origin: US
2. INGREDIENTS BREAKDOWN AND DECLARATION:
Freeze-dried cooked chicken breast meat.
3. PHYSICAL CHARACTERISTICS:
Texture: Tender, not tough or chewy after rehydration.
Color: Typical of white chicken meat.
Odor/flavor: Typical of cooked chicken with no rancid or off flavor and odor.
Sieve analysis: on 1/2” U.S. Std. 1/2” (12.5 mm) max 5%
thru #12 U.S. Std. #12 (1.7 mm) max 15%
Extraneous matter: None
4. CHEMICAL:
Moisture 6% max
Fat 6 ± 3%
5. MICROBIOLOGICAL:
Total Plate Count 50,000/g max
Coliforms 100/g max
E. Coli <10 CFU/g max
Staph. Aureus 50/g max
Yeast and Mold 1000/g max
Salmonella negative
6. RECOMMENDED STORAGE AND SHIPPING CONDITIONS:
Storage under cool and dry conditions is recommended.
For optimum freshness store under 10°C. Avoid storage at elevated temperatures >30°C.
Controlled transport temperature is not required.