Animal Proteins
| Appearance | non-dusting fine powder |
|---|---|
| Color | light beige to beige, a grayish tint possible |
| Odor | typical |
| Taste | typical |
| Protein (N x 6,25) | 92,0 - 97,0 % |
| Protein (N x 5,62) | 82,0 - 87,0 % |
| Fat | max 8 % |
| Fiber | absent % |
| Moisture | max 6 % |
| pH of 1% solution at 20 0C | 6,0 - 8,5 |
| Lead (Pb) | max 2 mg/kg |
| Arsenic (As) | max 1 mg/kg |
| Cadmium (Cd) | max 0,1 mg/kg |
| Mercury (Hg) | max 0,05 mg/kg |
| Pesticides | max 0,1 mg/kg |
| GHTsG | max 0,1 mg/kg |
| Total plate count | max 30 000 cfu/g |
| Yeasts and Molds | max 100 cfu/g |
| Bacillus cereus | max 100 cfu/g |
| Coliform group bacteria | max 30 MPN/100g |
| Salmonella and other pathogens | absent in 25g |
| per 100g | ● fat 8g ; of which saturated fatty acids 4g ● carbohydrates 0g |
| Form | Powder |
Collagen protein.
PORKMEAT-99 is used in the production of a full range of meat products, added either in dry form or as a brine component after hydration at 1:7-9 protein:water. Dosage Recommended 0.2%-2.0% in the finished product at a hydration ratio of 1:10-1:20 (protein:water)
