Product Details

1

Rule Minimum protein content for luncheon meat

Rule title

Description لا تقل نسبة بروتين اللحم الي البروتين الكلي عن 80%

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2

Rule Maximum fat content for luncheon meat

Rule title

Description لا تزيد نسبة الدهن عن 35%

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3

Rule Minimum protein content for luncheon meat containing non-meat binding agents

Rule title

Description لا تقل نسبة بروتين اللحم الي البروتين الكلي عن 90%

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4

Rule Maximum fat content for luncheon meat containing non-meat binding agents

Rule title

Description لا تزيد نسبة الدهن عن 40%

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5

Rule Maximum peroxide value for luncheon meat

Rule title

Description الحد الأقصى لرقم البيروكسيد يصل إلي 10 مللي مكافئ أكسجين نشط/كجم دهن

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6

Rule Maximum acidity value for luncheon meat

Rule title

Description الحد الأقصى للحموضة 2.5 ملجم هيدروكسيد البوتاسيوم (KOH) / جرام للدهن

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7

Rule Microbiological limit for commercial sterility in luncheon meat

Rule title

Description اختبار كفاءة التعقيم: Commercially sterile, n=5, c=0, M=0

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8

Rule Microbiological limit for total anaerobic bacterial colony count in luncheon meat

Rule title

Description Total anaerobic bacterial colony count: 10 وحدة مكونة للمستعمرة/جم كحد أقصي, n=5, c=0, M=0

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9

Rule Microbiological limit for Clostridium botulinum in luncheon meat

Rule title

Description Clostridium botulinum: لا تحتوي علي وحدة مكونة للمستعمرة/25 جرام, n=5, c=0, M=0

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10

Rule Microbiological limit for Salmonella spp. in non-meat luncheon

Rule title

Description Salmonella spp.: لا تحتوي علي وحدة مكونة للمستعمرة/25 جم, n=5, c=0, M=0

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11

Rule Microbiological limit for Listeria monocytogenes in non-meat luncheon

Rule title

Description Listeria monocytogenes: لا تحتوي علي وحدة مكونة للمستعمرة/25 جم, n=5, c=0, M=0

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12

Rule Microbiological limit for Escherichia coli in non-meat luncheon

Rule title

Description Escherichia coli: 10 وحدة مكونة للمستعمرة/جم, n=5, c=2, M=100

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13

Rule Microbiological limit for Coagulase-positive staphylococci in non-meat luncheon

Rule title

Description Coagulase-positive staphylococci: 10 وحدة مكونة للمستعمرة/جم, n=5, c=3, M=100

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14

Rule Microbiological limit for Total aerobic mesophilic bacterial count in non-meat luncheon

Rule title

Description Total aerobic mesophilic bacterial count: 10^5 وحدة مكونة للمستعمرة/جم, n=5, c=2, M=10^6

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15

Rule Storage temperature for chilled luncheon meat

Rule title

Description يحفظ اللانشون المبرد في درجة حرارة لا تزيد علي 4 س

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