Description
CHEMICAL
Fat
– Minimum 45%
– Maximum 48%
Moisture
– Minimum 42%
– Maximum 45%
Average Salt 0.7-1.2%
MICROBIOLOGICAL
Coliform <100 org per g
E.coli <10 org per g
Coagulase +ve staphylococci <100 org per g
Listeria ND in 25 g
Salmonella ND in 25 g