Product Details

1

Rule Requirement for poultry carcasses used in production

Rule title

Description Poultry used must comply with Egyptian Standard ES 1651 'Chilled poultry and rabbits' and must not be previously frozen.

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2

Rule Prohibited ingredients

Rule title

Description The use of poultry feet, neck skin, and head is prohibited.

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3

Rule Maximum shelf life of poultry carcasses

Rule title

Description The shelf life of poultry carcasses used for deboning must not exceed three days.

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4

Rule Timing of mechanical separation

Rule title

Description Mechanical separation must be performed immediately after deboning.

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5

Rule Maximum calcium content

Rule title

Description Calcium content must not exceed 1.5% on a dry weight basis.

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6

Rule Storage temperature for non-packaged MSM

Rule title

Description If not packaged immediately, the product must be cooled to a temperature not exceeding 2°C or frozen until the internal tissue temperature reaches -18°C, maintaining these temperatures during storage and transport.

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7

Rule Microbiological compliance for MSM

Rule title

Description If MSM does not meet microbiological criteria, it may be used in heat-treated products in licensed facilities according to relevant regulations.

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8

Rule Maximum storage duration for frozen MSM

Rule title

Description Frozen MSM must not be stored for more than three months.

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9

Rule Maximum storage temperature for frozen MSM

Rule title

Description Storage temperature for frozen MSM must not exceed -18°C during transport and storage.

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10

Rule Maximum volatile nitrogen compounds

Rule title

Description Volatile nitrogen compounds must not exceed 20 mg / 100 g of meat.

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11

Rule Maximum peroxide value

Rule title

Description The maximum peroxide value is 10 milliequivalents of active oxygen / kg of fat.

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12

Rule Maximum acid value

Rule title

Description The maximum acid value is 2.5 mg potassium hydroxide (KOH) / gram of fat.

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13

Rule Maximum temperature during processing

Rule title

Description The temperature of the product during the processing operation must not exceed 4°C.

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14

Rule Fat content limit

Rule title

Description Fat content shall be within the limit of 20%.

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15

Rule Protein content limit

Rule title

Description Protein content shall be within the limit of 15%.

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16

Rule Bone fragment size limit

Rule title

Description Small visible bone content (less than 1 mm) shall be within 1% by weight, and it must be free of bone fragments larger than 3 mm.

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17

Rule Microbiological limits for Salmonella spp.

Rule title

Description Salmonella spp. limit: n=5, c=0, m=absent in 25g, M=absent in 25g.

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18

Rule Microbiological limits for Escherichia coli

Rule title

Description Escherichia coli limit: n=5, c=2, m=5x10^1 CFU/g, M=5x10^2 CFU/g.

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19

Rule Microbiological limits for Coagulase-positive staphylococci

Rule title

Description Coagulase-positive staphylococci limit: n=5, c=3, m=10^2 CFU/g, M=10^3 CFU/g.

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20

Rule Microbiological limits for Total aerobic mesophilic bacterial count

Rule title

Description Total aerobic mesophilic bacterial count limit: n=5, c=2, m=10^5 CFU/g, M=10^6 CFU/g.

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