Pork and Poultry
Pork or Poultry mechanically deboned meat (MDM), with or without bones.
Requirements:
– Without additional additives other than those specified in this technical sheet.
– Normal sensory characteristics (color, smell y taste). An indication of a product not altered.
– Storage temperature (MDM) between -2oC y 4oC for up to 72 hours (freezing). Storage temperature less than -18oC (for consumption up to 3 months).
Chemical Requirements:
|
Characteristics |
Poultry MDM |
Pork MDM |
Norm Method |
||
|
Cat I |
Cat II |
Cat I |
Cat II |
||
| Max. Humidity (%) |
70 |
61 |
60 |
56 |
Covenin 1220 |
| Min. Protein (%) |
14 |
11 |
12 |
10 |
Covenin 1218 |
| Max. Fat (%) |
13 |
22 |
25 |
30 |
Covenin 1219 |
| Max. Calcium (%) (*) |
0,3 |
0,5 |
0,3 |
0,5 |
Covenin 1158 |
(*) humid base
Microbiological Requirements:
|
Characteristics |
n |
c |
Limit |
Norm Method |
|
|
min |
max |
||||
| Aerobic Mesophilic (ufc/g) | 5 | 3 |
1×106 |
1×107 |
Covenin 902 y 3338 |
| Escherichia Coli (NMP/g) | 5 | 3 |
9,0 |
43,0 |
Covenin 1104 |
| Escherichia Coli (ufc/g) | 5 | 3 |
10,0 |
50,0 |
Covenin 3276 |
| Escherichia Coli O157:H7 en 25 gr | 5 | 0 |
0 |
– |
BAM |
| Salmonella in 25 gr (*) | 5 | 0 |
0 |
– |
Covenin 1291 |
(*) Mandatory
Posted by Firmasa Group Admin- Posted in
Jan, 21, 2013
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