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After organoleptic testing, we measure fish temperature, histamine and mercury level. Fishes will then be stored in chiller.
Block meat is cut into a specific product based on its grade
Meat separated into 4 loin parts, removal of skin
Product is checked with metal detector to ensure that there is no metal left in products. Then products are stored into air blast freezer with temperature of -40 C to –45 C
Product labelling and packaging. Products are stored in cold storage room with temperature of -30 C to -35 C
Products are loaded into refrigerated reefer container.
Removal of tuna fin and head
Scrapping of tuna scale
Tuna loin is cut into 3-5 blocks and graded visually
Tuna loining and removal of leftover bones
Vacuum and wrapping. Placing product into PE plastic and then vacuumed packed
Washing and cleansing of tuna, to remove dirt and prevent bacterial growth
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