Specifications.
1. Canned Beef:
Essential ingredient: Uncured beef
Curing ingredients: consisting of salt (sodium Chloride) and sodium nitrite
Hygiene and Microbiological specifications
TVC per gr CFU:1000 Max
Coli per gr CFU: Absent
Campylobacter per gr CFU: Absent
Clostridium perfringens per grCFU: 100 Max
Salmonella in 25gCFU:Absent
Staphylococcus aureus per gr CFU:100Max
Listeria monocytogenes in 25g CFU Absent
Chemical contaminants
Shall be in range of acceptable level of veterinary drugs residues.
Lead in mg/kg: 1Max
Tin in mg/kg:50 max for non-tinplate container and 100 Max for tinplate containers
Other applicable requirements including nutritional values
The total protein content in final product shall be free from objectionable odour and flavours:
21% Min of protein content
Meat content:80%min from product with binder and edible offal
Fat content:15,55%Max
Salt content :2%Max
Nitrite as sodium nitrite in mg/kg:50 max
The product shall be clean and substantially free from staining and contamination from the container
(use of food grade container)
Country of origin manufacturer's authorization
Manufactures certified against ISO 22000or HACCP.
Preserved and packed in hermitically sealed containers
Heat treated after sealing to prevent(contamination, deterioration, spoilage, infections or oxygenic microorganisms during storage,
Transport or use within stipulated shelf life.
Weight :2x198 gms
Shelf life: Three (03) years from order
Halal Certified
415.8 energy Kcal
Store Condition: Storage condition: to be stored in coolor dry place not exceeding 28Oc Max
