4.11 GOOD(S) SPECIFICATIONS FOR: Pork, Loins Boneless 4.11.1. Goods MUST comply with the minimum United States Standards for Grades of Pork Carcasses Grades of Pork, IMPS -400 Series and IMPS – 500 Series. Item No. 413 Loin, Boneless, Item No. 547A – Pork Center Loin Boneless (Cured and Smoked) or Item No. 548A – Pork Loin, Center Cut, Boneless (Cured and Smoked) 4.11.2 All Goods to be transported per FDA/USDA specifications for frozen meats 4.11.2.1 Goods may be vacuum, bulk, layered or Individually Quick Frozen (IQF) packed 4.11.3 Catch weight cases WILL be allowed for this item 4.11.4 Water content to be no more than 18% per pound unless otherwise indicated in this ITB 4.11.4.1 Goods may be injected with a solution injection to enhance performance, freshness and safety. Injected solution must be in accordance with USDA Food Safety Inspection Service (FSIS) requirements 4.11.5 UTILITY GRADE MEAT GOODS WILL NOT BE ALLOWED FOR GOODS INDICATED IN THIS ITB. 4.11.6 Goods MUST be processed from intact, whole pork muscle and may be raw or cooked. 4.11.7 Goods may be whole or sliced. Whole loin weight to be a minimum of one (1) pound with a maximum weight of 15 pounds 4.11.8 Goods must be regular or natural flavor 4.11.9 Maximum fat cap allowed is no more than ½ thick. 4.11.10 Catch weight cases will be allowed but, maximum weight should not exceed 50 pounds 4.11.11 Sodium not to exceed 140mg per 100g serving 4.11.12 Good(s) must be gluten-free; good(s) containing wheat-based ingredients will not be accepted
