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| MEAT FLOUR 60% |
|
Tipical Analysis
| Protein |
60% |
Min. |
Kjeldahl Method |
| Humidity |
10% |
Max. |
Stove Dry Method at 100°C |
| Fat |
14% |
Range |
Soxhlet Method |
| Ashes |
15/20% |
Range |
Mufla Method at 525° +/-2 |
| Peroxide Value |
5 meq |
Max. |
|
| Acidity (Oleic) |
10% |
Max. |
|
| Salmonella |
Not present in 25gr. |
|
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| Digestibility |
80% |
Min. |
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| Calcium |
6/8% |
Min. |
|
| Phosphorus |
3/4r% |
Min. |
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Presentation
» 1000 kg (approx.) or 50 kg polypropylene bags.
» Indoors storage, under fresh, dry conditions in sealed bags.
Process
Meat flour (60%) is obtained exclusively from the melting process of raw beef tallow. Products come form healthy animals previously approved by official sanitary standards.
No processing of pigs, sheep, lamb and leather or skin is involved.
Applications
Source of protein specially recommended for elaboration of pet food because of its high protein content and low ash level.
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