| ≥1 piece |
|
Sensory Evaluation
|
Strong Chicken Flavor, pale yellow powder
|
Method
|
|
Water content
|
≤ 5%
|
GB/T 5009.3-2010
|
|
Fat Content
|
42-55%
|
GB/T 5009.6-2003
|
|
Protein Content
|
>40%
|
GB/T 5009.5-2010
|
|
POV (meq/kg)
|
≤6
|
GB/T 5009.37-2003
|
|
Heavy Metal (as Pb mg/kg)
|
≤1
|
|
|
Microbial Test
|
|
|
|
Total Count(cfu/g)
|
≤10,000
|
GB/T 4789.2-2010
|
|
Yeast and Mould (cfu/g)
|
≤90
|
GB/T 4789.15-2010
|
|
Coli Form (MPN/100g)
|
≤90
|
GB/T 4789.3-2010
|
|
Escherichia coli
|
Negative
|
GB/T 4789.6-2003
|
|
Salmonella
|
Negative
|
GB/T 4789.4-2010
|
|
Staphylococcus aureus
|
Negative
|
GB/T 4789.10-2010
|
|
Listeria Monocytogenes
|
Negative
|
GB/T 4789.30-2010
|