RMO-MARINECONSULTANT
Frozen meat&chicken
| Temperature | -18°C or lower | -18°C or lower |
| Appearance | Firm, well-frozen, no discoloration | Firm, well-frozen, no discoloration |
| Color | Red to reddish-brown | Pale pink to white |
| Texture | Smooth, consistent muscle texture | Smooth, consistent muscle texture |
| Packaging | Vacuum-sealed or airtight packaging | Vacuum-sealed or airtight packaging |
| Shelf Life | 12 months from the date of production | 12 months from the date of production |
| Weight Range | Varies based on cut (200g to 2kg) | Varies based on cut (500g to 2kg) |
| Fat Content | Visible fat should be minimal | Visible fat should be minimal |
| Bones | Depending on the cut, bones may be present | Depending on the cut, bones may be present |
| Freezing Method | Blast freezing or IQF (Individually Quick Frozen) | Blast freezing or IQF (Individually Quick Frozen) |
| Moisture Content | Less than 5% | Less than 5% |
| Odor | No off or foul odor when thawed | No off or foul odor when thawed |
| Contaminants | Free from foreign materials and contaminants | Free from foreign materials and contaminants |
| Certification | FSSAI, Halal, and other relevant certifications | FSSAI, Halal, and other relevant certifications |
| Processing Plants | HACCP and ISO certified processing plants | HACCP and ISO certified processing plants |