MEAT POWDER

(Enterprise Standard Q/WMS 001-2005)

The meat meal is filemot or dark brown powder, which is processed through steam cooking and extruding, temperature control, sterilization, degreasing and expanding of the byproducts (meat scrap, skin and subcutaneous fat, muscle tendon, organ, etc.) of the slaughter factory. The product provides high quality animal protein, featuring strong flabor and appetite attraction, good liquidity, balanced amino acid proportion, high content of indispensable amino acid, rich vitamin B and uncertain animal growth factors.

Grade	crude protein （ % ）	crude fat （ % ）	ash （ % ）	moisture （ % ）	lysine （ % ）	methionine （ % ）	cystine （ % ）	pepsin digestibility （ % ）	volatile TVN （ mg//100g ）	chromium (mg/kg)
Grade I.	≥ 68	≤ 12	≤ 10	≤ 8	≥ 3.0	≥ 1.0	≤ 0.6	≥ 88	≤ 120	≤ 2
Grade II.	≥ 65	≤ 15	≤ 13	≤ 10	≥ 2.6	≥ 0.8	≤ 0.9	≥ 85	≤ 130	≤ 5
Grade III.	≥ 62	≤ 15	≤ 15	≤ 10	≥ 2.4	≥ 0.75	≤ 1.0	≥ 85	≤ 150	≤ 8

The pure pork powder still contains an infinitesimal pig hair ingredient (it is unavoidable even if the state-of-the-art technique is adopted).

The beef powder is a little heavier in color, has slight smell of beef and lower crude protein.

The Grade II and Grade III are produced by the mix processing of different animal byproducts and leftovers. They may contain little animal skin, hair and blood, etc.

The aerobic bacteria count contained in our produced powered meat is in conformity with the standards and no salmonella is detected. The quality of powered meat lies in significantly on the control of hygiene indices. Our products conform to the provisions of GB13078.

Strictly detect the moisture content of products; low moisture is the precondition for sound powdered meat.