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BEEF FLAKES
RAW MATERIAL SOURCE:
Processed from bone less shoulder bovine meat (Pasture raised
cattle. No hormones, no grain fed. 100% natural). Cold storage provided
to diced beef before drying. Without tendons, blood, or any contamination.
Adequate autoclave sterilizing and salt mixing before drying.
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Aplications |
| *Antioxidants
agent 200 ppm |
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Tasting Preparation |
| Dissolve
15 grams in 250 ml of cold water and boil for 15 minutes. |
| Packaging |
| Polyethylene
bag caliber 5 inside double layered carton box. 30 net kilos per box
and 31 gross kilos per box. (16.53” x 13.00” x 11.81”) |
| Transport |
| Ambient
temperature. Protect from humidity. Avoid direct sun light. Handle
with care. |
| Storage |
| Room
at 59oF (15oC). |
| Shelf
Life |
| 24 months |
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T E C H N I C A L I N F O R M A T I O N |
|
Physical Characteristics |
| Color: |
Dark Cream |
| Odor-taste: |
Fresh
smell, characteristic to beef. |
| Aspect: |
Beef Flakes. |
| Chemical
and Physical Analysis Dry Product |
| Humidity: |
Below
8 % |
| Protein: |
64.04% |
| Total
Nitrogen: |
10,25
% |
| Creatinine total: |
0.34% |
| Sodium chloride: |
Max 17.5 % by titration |
| Particle
size: |
Pieces
0.5 to 1.0 cms |
| Bacteriological
Analysis Dry Product |
| Plate
count, CFU/gr: |
Maximum
10,000. |
| Yeast,
CFU/gr: |
Maximum
100. |
| Clostridium
sulfite red: |
Maximum
10. |
| Total
Coliforms, CFU/gr: |
<10. |
| Fecal
Coliforms, CFU/gr: |
<10. |
| E.Coli: |
Negative. |
| Salmonella: |
Absent
in 25 g. |
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