Description
Chemical Analysis | Method | Range | Typical Values |
Moisture | NIR+Wet Chemistry | Max 9% | 4% |
Proteins | NIR+Wet Chemistry | Max 86% | 80% |
Oils/Fat Content | NIR+Wet Chemistry | Max 9% | 5% |
Free Fatty Acids | NIR+Wet Chemistry | <10 ppm | 0 ppm |
Ash | NIR+Wet Chemistry | Max 5% | 2% |
Microbiological Analysis Characteristics | Method | Range | Typical Values |
Salmonella | Microbiological essay (in 25g) | Not detected | Not detected |
Enterobacteriaceae | Microbiological essay (in 1g) | 2 out of 5 samples to be <10 to 300 cfu/g | <10 cfu / g |
Anti-Oxidant | Added as per customer requirement |
Physical | Particle size is less than 2mm, checked using a reference sieve |
Contamination is removed through screening. Meal is free from pesticides, lumps, insects and other foreign objects. | |
Shelf Life & Storage | Stored in bulk or tote bags in a cool dry area, shelf life is dependent on storage conditions and antioxidant treatment. |