1. Raw Material: Tuna Loins obtained from the specie Katsuwonus pelamis (Skipjack) after cooking, cleaning and freezing. The loins must be double cleaned (skinless, boneless and without any traces of red meat or oxidation).
Flakes are not allowed.


2. Chemical Characteristics:

Histamine: <50ppm
Mercury: <0,7ppm
Cadmium: <0.05ppm
Plomb: <0,2ppm
Salt (Na Cl): 1-1,5%
Moisture: <69%
Water Loose after defrosting 20ºCx20 hours: 0,5% of weight (maximum)

3. Microbiological Characteristics:

• Total Viable Count (30ºC): <105 /g
• Total Coliform: Absent in 1g
• Escherichia coli: Absent in 0,1g
• Sporulated Sulphite-reducing clostridia: Absent in 0,1g
• Staphylococcus aureus, gram positive: Absent in 0,1g
• Salmonella sp.: Absent in 25g
• Vibrio sp.: Absent in 25g

4. Packaging:

The loins must be packed in vacuum and subjected to a quick freezing process completed when the temperature product reach -18ºC or colder.

5. Labelling:

The product must come with the following information:
- Lot identification
- Frozen date
- Expiry date

6. Transportation:

The product shall be kept deep frozen (-18ºC maximum) so as to maintain the quality of the product during transportation. The transportation must be done in appropriated container with thermometer and continuous temperature registration.