General Requirements The product conforms to all current USDA Regulations Governing Meat TYPICAL BUYERS SPECIFICATION- USA CHUNK STYLE DEHYDRATED COOKED HAM Ingredients Cooked ham. Normal curing ingredients: Sodium Nitrite, Sodium Nitrate, Sodium Erythorbate, salt, MSG, Disodium 5- Inosinate, Disodium 5- Guanylate, smoke flavour and anti-oxidant Specifications: Physical and Chemical Moisture 5%Maximum Ma 50% Minimum Salt 6% Maximum MSO 2% Maximum Colour Pinkish Flavour/ Aroma Characteristic of smoked ham Particle size Standard 1 /4in. may be adjusted to meet customer Anti-oxidant Less than 0.02% of the fat portion as BHa and Propyl Gallate. Other anti-oxidants may be used ent Regulations Microbiological: Standard plate Count ess than 10,000 organisms per gram Coliform, Yeast and Mould Negative in 10g tested Negative by approved testing procedures General Requirements The product conforms to all current USDA Regulations Governing MeatGeneral Requirements: The product conforms to all current USDA Regulations Governing Meat Inspection. TYPICAL BUYER’S SPECIFICATION - USA. CHUNK STYLE DEHYDRATED COOKED HAM Ingredients Cooked ham. Normal curing ingredients: Sodium Nitrite, Sodium Nitrate, Sodium Erythorbate, salt, MSG, Disodium 5- Inosinate, Disodium 5- Guanylate, smoke flavour and anti-oxidant. Specifications: Physical and Chemical: Moisture 5% Maximum Fat 35% Maximum Protein 50% Minimum Salt 6% Maximum MSG 2% Maximum Colour Pinkish Flavour/Aroma Characteristic of smoked ham Particle size Anti-oxidant Standard 1 /4in. may be adjusted to meet customer requirements Less than 0.02% of the fat portion as BHA and Propyl Gallate. Other anti-oxidants may be used to meet customer requirements or foreign Government Regulations Microbiological: Standard Plate Count Coliform, Yeast and Mould Negative in log tested Salmonella Less than 10,000 organisms per gram Negative by approved testing procedures General Requirements: The product conforms to all current USDA Regulations Governing Meat Inspection. 218