Corned Beef 340g, Halal,Romania price supplier

The product consists of a mixture of chopped meat and curing salts filled into cans to form a solid block of beef after thermal processing. A slight ring of fat and/or jelly may appear.

 

Fat:	10-15%
Protein:	20-21%
Moisture:	55-65%
Salt:	1.70-2%
Sugar:	1%

 

Product: Corned Beef 340g				Code: CB
Product information
Description:	The product is canned corned beef commercially sterile with a typical cooked meat, colour and flavor
Ingredients:	Cooked Beef (made with 120g beef per 100g corned beef), Sugar, Salt, Preservative (Sodium Nitrite)
Alergen declaration:	Does not contains allergens.
GMO declaration:	Does not contains GMO.
General Information
Can (g)	340	Primary Package:	340g rectangular can	Product Identification:
Cans/Tray: (pcs/tray)	12	Secondary Package:	302x39x200 mm	brand and origin estabilsment, product name and code, net and gross weight, establisment number and batch, production and expiry date
Trays/Pallet:	220	Transport Temp:	ambient (+4°C ~30°C)
Pallet net: (Kg)	897.6	Storage Temp:	cool&dry
Packaging can be adjusted to fit customer needs.		Shelf Life:	5 years
Production Process Description
Raw meat is well inspected before being cooked in water in stainless continuousous cooker at electronic controled speed. Then is minced and mixed with sugar and nitrite salt to ensure a through and even distribution of ingredients. The mix is transferred to the filler passing through a metal detector. The mixture is mechanically filled and compressed into cans and hermetically sealed. Cans are heat processed to achieve commercial sterility. After processing all cans are completely dried and revised before being labelled. Then are transferred to plant warehouse to be dispachtched.
Quality Requirements
Apearance:	The product consists of a mixture of chopped meat and curing salts filled into cans to form a solid block of beef after thermal processing. A slight ring of fat and/or jelly may appear.
Flavor:	Typical of canned corned beef.
Color:	Typical of cooked cured meat.
Texture:	Tender, easy to chew, sliceable at 6 ° C
Microbiology Analysis
Putrefatives anaerobics:	Absence
Termophiles anaerobics:	Absence
Flat sour:	Absence
Leakage:	Absence