Meat flour SP-85

Meat flour (from cattle) - protein 78-89%; GOST 17536-82. Physicochemical parameters Actual values Mass fraction of moisture,% no more than 9 Mass fraction of crude protein,% no less than 79.3 Mass fraction of crude fat,% no more than 2.1 Mass fraction of crude fiber,% less than 0.5 Mass fraction of ash, % not more than 8.4 Mass fraction of non-protein nitrogen,% 0.14 Acid number of fat, mg KOH / 1 g of fat not more than 1.4 Peroxide number, mmol / kg Vi 0 less than 0.01 Metallomagnetic impurity, mg / kg less than 200 High-quality extruded meat flour is made from internal organs of cattle and pigs, meat scraps. The raw materials are steamed at high temperature, then dried and crushed. Finished flour may contain up to 80-90% protein with 90% digestibility. Delivery throughout Russia.