AMSC N/A FSC 8940 

 

A-A-20349A 

August 22, 2011

SUPERSEDING 

A-A-20349 

October 13, 2005 

COMMERCIAL ITEM DESCRIPTION

MEATBALLS IN TOMATO SAUCE, CANNED OR IN FLEXIBLE POUCHES 

The U.S. Department of Agriculture (USDA) has authorized the 

 use of this Commercial Item Description (CID). 

1. SCOPE. This CID covers canned or flexibly pouched meatballs in tomato sauce, packed in 

commercially acceptable containers, suitable for use by Federal, State, local governments, and 

other interested parties; and as a component of operational rations. 

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

 - Type(s) of meatballs in tomato sauce required (Sec. 3). 

 - When analytical requirements are different than specified (Sec. 6.1). 

 - When analytical requirements need to be verified (Sec. 6.2). 

 - Manufacturer’s/distributor’s certification (Sec. 9.1) or USDA certification (Sec. 9.2). 

2.2 Purchasers may specify the following:

 - Packaging requirements other than commercial (Sec. 10). 

3. CLASSIFICATION. The meatballs in tomato sauce shall conform to the following list 

which shall be specified in the solicitation, contract, or purchase order. 

Types. 

Type I - No. 10 Can - 2.95 kg (104.0 oz) 

Type II - Institutional Size Pouch - 2.95 kg (104.0 oz) 

Type III - Institutional Size Pouch - 2.27 kg (80.0 oz) 

Type IV - Institutional Size Pouch - 1.81 kg (64.0 oz) 

METRIC 
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Type V - Institutional Size Pouch - 1.36 kg (48.0 oz) 

Type VI - Other 

4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s 

products shall meet the requirements of the:

 - Salient characteristics (Sec. 5). 

 - Analytical requirements: as specified by the purchaser (Sec. 6). 

 - Manufacturer’s/distributor’s product assurance (Sec. 7). 

 - Regulatory requirements (Sec. 8). 

 - Quality assurance provisions: as specified by the purchaser (Sec. 9). 

 - Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 

5. SALIENT CHARACTERISTICS. 

5.1 Processing. The prepared and packaged meatballs in tomato sauce shall conform to the 

applicable provisions of the USDA, Food Safety and Inspection Service (FSIS), Meat Inspection 

Regulations (9 CFR Parts 301-350), the Food Standards and Labeling Policy Book, be 

manufactured under standard operation procedures (SSOP) (9 CFR Part 416) and be in 

compliance with hazard analysis and critical control point (HACCP) system requirements 

(9 CFR Part 417). 

5.2 Ingredients.

5.2.1 Meatballs. The meatballs shall contain a minimum of 65 percent beef. The meatballs 

shall also contain water, bread crumbs, Romano cheese, salt, spices, parsley, and flavorings. The 

meatballs may include ingredients such as, but not limited to; dehydrated vegetables, brown 

sugar, soy protein concentrate, textured vegetable protein, onion powder, garlic powder, 

dextrose, corn starch, caramel color, and seasonings. Binders and extenders, when used, shall 

not exceed 12 percent of the total product. Textured vegetable protein products shall be used in 

accordance with the Food Standards and Labeling Policy Book. Cheeks, hearts, and tongues are 

prohibited. Partially defatted chopped beef is limited to 25 percent of the meat block. 

5.2.2 Tomato sauce. The sauce shall contain tomato products (tomato puree, tomato paste, 

tomato concentrate, and diced and/or crushed tomatoes), spices and thickeners. The sauce may 

include ingredients such as, but not limited to; olive oil, canola oil, sugar, high fructose corn 

syrup, onions, garlic, parmesan cheese, and natural flavors. 

5.3 Finished product.

5.3.1 Appearance. The tomato sauce shall have a medium red to dark reddish brown color and 

may contain visible flecks of herbs and spices. The meatballs shall have a cooked ground beef 
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color, be uniform in size and shape, and be practically free of bone or bone fragments, cartilage, 

coarse connective tissue, tendons or ligaments and glandular material. 

5.3.2 Odor and flavor. The tomato sauce shall have a well blended cooked tomato odor and 

flavor and shall be mildly seasoned with Italian herbs and spices. The meatballs shall have a 

cooked beef odor and flavor and may be seasoned with onion, garlic, herbs, and spices. There 

shall be no foreign odors or flavors such as, but not limited to, burnt, scorched, stale, rancid, 

moldy or bitter. 

5.3.3 Texture. The sauce shall be moderately thick. The meatballs shall be moist and tender, 

but not dry or mushy. 

5.4 Drained weight requirements.

TABLE I. Drained weight requirements. 

Types Average(NLT) 1/ Individual (NLT) 

I 1.73 kg (61.0 oz) 1.64 kg (58.0 oz) 

II 1.73 kg (61.0 oz) 1.64 kg (58.0 oz) 

III 1.32 kg (47.0 oz) 1.29 kg (46.0 oz) 

IV 1.09 kg (38.0 oz) 1.05 kg (37.0 oz) 

V 0.82 kg (29.0 oz) 0.79 kg (28.0 oz) 

1/ NLT = Not less than 

5.5 Drained weight determination. The contents of the container shall be poured into a flatbottom container. A minimum of three times the container’s volume of not less than 60o

C 

(140o

F) water shall be added to the container so as to cover the contents. The contents and water 

shall be gently agitated so as to liquefy rendered fat without undue breakup of the meatballs. 

The contents shall then be poured into a U.S. Standard No. 8 sieve in a manner that will 

distribute the product over the sieve without breaking the meatballs. The sieve area shall be such 

that the distributed product does not completely cover all the openings of the sieve. The sieve 

shall be tilted at such an angle so as to assure complete drainage of all liquid from the product. 

The product shall be drained for 2 minutes before determining the drained weight. Determine 
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the drained weight by subtracting the sieve tare weight from the gross weight. The drained 

weight shall be reported to the nearest 2.8 g (0.1 oz). 

5.6 Foreign material. All ingredients and finished product shall be clean, sound, wholesome, 

and free from evidence of rodent or insect infestation. There shall be no foreign material such 

as, but not limited to, dirt, insect parts, hair, wood, glass, plastic, or metal. 

5.7 Thermoprocessing. The filled and sealed containers of meatballs in tomato sauce shall be 

thermoprocessed to ensure commercial sterility in accordance with good commercial practice. 

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, the analytical requirements for the meatballs in tomato sauce shall be as follows: 

6.1.1 Salt. The salt content of the meatballs in tomato sauce shall not exceed 2.5 percent. 

6.1.2 Fat. The fat content of the meatballs in tomato sauce shall not exceed 12.5 percent. 

6.2 Product verification sampling. When USDA verification of analytical requirements is 

specified in the solicitation, contract, or purchase order, analytical testing shall be performed on 

a composite sample. The composite sample shall be 454 g (1 lb) prepared from five randomly 

selected subsamples. Subsamples shall be a minimum of one can/pouch/container and shall 

contain the appropriate number of cans/pouches/containers to yield a 454 g (1 lb) sample when 

composited. Each subsample shall contain equal amounts of product to yield at least a 454 g (1 

lb) sample. 

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, the 

analyses shall be made in accordance with the following methods from the Official Methods of 

Analysis of the AOAC International. Product shall be prepared according to AOAC method 

983.18. 

 Test Method

 Salt 935.47, 971.27

 Fat 991.36, 2007.04, 2008.06 

6.4 Test results. The test results for salt and fat shall be reported to the nearest 0.1 percent. 

Any result not conforming to the finished product requirements shall be cause for rejection of the 

lot. 
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7. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor shall certify that the meatballs in tomato sauce provided shall meet the salient 

characteristics of this CID, conform to the their own specifications, standards, and quality 

assurance practices, and be the same meatballs in tomato sauce offered for sale in the 

commercial market. The purchaser reserves the right to require proof of conformance. 

8. REGULATORY REQUIREMENTS. The meatballs in tomato sauce components and the 

finished product shall originate and be produced, processed, and stored in compliance with all 

applicable provisions of the Meat and Poultry Inspection Regulations of the USDA. The 

delivered meatballs in tomato sauce shall comply with all applicable Federal, State, and local 

mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, 

distribution, and sale of meatballs in tomato sauce within the commercial marketplace. Any 

meatballs in tomato sauce which contain FDA identified allergens shall comply with the allergen 

labeling requirements of the Federal Food, Drug and Cosmetic Act. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.1 or 9.2. 

9.1 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, or 

purchase order, the manufacturer/distributor will certify that the finished meatballs in tomato 

sauce distributed meets or exceeds the requirements of this CID. 

9.2 USDA certification. When required in the solicitation, contract, or purchase order that 

product quality or acceptability or both be determined, the Processed Products Division (PPD), 

Fruit and Vegetable Programs (FV), Agricultural Marketing Service (AMS), USDA, shall be the 

certifying program. PPD inspectors shall certify the quality and acceptability of the meatballs in 

tomato sauce in accordance with PPD procedures which include: selecting random samples of 

the packaged meatballs in tomato sauce, evaluating the samples for conformance with the salient 

characteristics of this CID and other contractual requirements, and documenting the findings on 

official PPD score sheets and/or certificates. In addition, when required in the solicitation, 

contract, or purchase order, PPD inspectors will examine the meatballs in tomato sauce for 

conformance to the United States Standards for Condition of Food Containers in effect on the 

date of the solicitation. 

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

commercial unless otherwise specified in the solicitation, contract, or purchase order. 

11. USDA INSPECTION NOTES. When Section 9.2 is specified in the solicitation, 

contract, or purchase order, USDA certification shall include evaluation of the quality and 

condition of samples of meatballs in tomato sauce and compliance with requirements in the 

following areas: 

 - Salient characteristics (Sec. 5). 
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 - Analytical requirements when specified in the solicitation, contract, or purchase order 

(Sec. 6.1). When USDA analytical testing is specified, AMS inspection personnel shall 

select samples and submit them to the USDA, AMS laboratory for analysis. 

 - Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

order). 

12. REFERENCE NOTES.

12.1 USDA certification. For USDA certification, contact the Division Director, PPD, FV, 

AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-0247, 

telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.bane@ams.usda.gov.

12.2 Analytical testing and technical information contact. For USDA technical information 

on analytical testing, contact the Chief, Technical Service Staff, S&TP, AMS, 

USDA, STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, 

telephone (202) 690-0621, or via E-mail: shirleyj.wright@ams.usda.gov.

12.3 Sources of documents. 

12.3.1 Source of information for nongovernmental document is as follows:

Copies of the Official Methods of Analysis of the AOAC International may be obtained from: 

AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877. 

You may contact AOAC International on (301) 924-7077 or on the Internet at: 

www.aoac.org.

12.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the Fair Packaging and Labeling Act are contained in 16 CFR Parts 500 

to 503, the Meat Inspection Regulations are contained in 9 CFR Parts 300 to 350 and Subchapter 

E, the sanitary standard operation procedures (SSOP) are contained in 9 CFR Part 416, and the 

hazard analysis and critical control point (HACCP) system requirements are contained in 9 CFR 

Part 417, and the Federal Food, Drug, and Cosmetic Act are contained in 21 CFR Parts 1 to 199. 

 These documents may be purchased from: Superintendent of Documents, U.S. Government 

Printing Office, P.O. Box 979050, St. Louis, MO 63197-9000. Credit card (Visa, 

MasterCard, Discover/NOVUS, and American Express) purchases may be made by calling 

the Superintendent of Documents on (866) 512-1800, (202) 512-1800 or on the Internet at: 

http://www.gpo.gov/fdsys/search/home.action.

Copies of the Food Safety and Inspection Service, Food Standards and Labeling Policy Book are 

available on the Internet at: http://www.fsis.usda.gov/Regulations & Policies/index.asp. 
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Copies of this CID and the United States Standards for Condition of Food Containers are 

available from: Division Director, PPD, FV, AMS, USDA, STOP 0247, 1400 Independence 

Avenue, SW, Washington, DC 20250-0247, telephone (202) 720- 9939, Fax (202) 690-1527, 

via E-mail: FQAStaff@ams.usda.gov or on the Internet at: 

http://www.ams.usda.gov/FQAS. 

Beneficial comments, recommendations, additions, deletions, clarifications, etc., and any data 

which may improve this document should be sent to: Commander, Defense Logistics Agency 

(DLA) Troop Support, ATTN: FTSA, 700 Robbins Avenue, Philadelphia, PA 19111-5092 

or Fax (215) 737-2963, or via E-mail: dscpsubsweb@dla.mil. 

Military activities should submit requests for copies of this CID to: Standardization 

Documents Order Desk, DLA Document Services, 700 Robbins Avenue, Building 4D, 

Philadelphia, PA 19111-5094 or on the Internet at: https://assist.daps.dla.mil or 

https://assist.daps.dla.mil/quicksearch/. 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Custodians DOJ - BOP 

 HHS - NIH, IHS 

 Army - GL USDA - FV 

 Navy - SA VA - OSS 

 Air Force - 35 

PREPARING ACTIVITY:

Review Activities

 DLA - SS 

 Army - MD, QM 

 Navy - MC (Project No. 8940-2010-005) 

NOTE: The activities listed above were interested in this document as of the date of this document. Since 

organizations and responsibilities can change, you should verify the currency of the information above using the 

ASSIST Online database at https://assist.daps.dla.mil. 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all of its programs and activities on the basis of race, 

color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual 

orientation, political beliefs, genetic information, reprisal, or because all or part of an individual's income is derived from any 

public assistance program. (Not all prohibited bases apply to all programs.) Persons with disabilities who require alternative 

means for communication of program information (Braille, large print, audiotape, etc.) should contact USDA's TARGET Center 

at (202) 720-2600 (voice and TDD). 

To file a complaint of discrimination, write to USDA, Assistant Secretary for Civil Rights, Office of the Assistant Secretary for 

Civil Rights, 1400 Independence Avenue, S.W., Stop 9410, Washington, DC 20250-9410, or call toll-free at (866) 632-9992 

(English) or (800) 877-8339 (TDD) or (866) 377-8642 (English Federal-relay) or (800) 845-6136 (Spanish Federal-relay). USDA 

is an equal opportunity provider and employer.