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Chemical analysis
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Microbiological analysis
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Protein dry basis
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50%to55%min
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E.coli: per/100g
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Nil
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Crude fibre
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5.0% max
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Salmonella
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Negative
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PH
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7 ± 0.5
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Total bacteria: per/g
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30,000 max
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Fat
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1.0% max
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Appearance
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Ash
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10.0% max
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Mince,ball,flake and chunk with target size and color
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Moisture
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10.0% max
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Size
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3*3mm;4*4mm;5*5mm;6*6mm
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textured soy protein is mainly used in resemble meat products such as beef,pork or chicken .