Frozen Concentrated Bovine Plasma

Name

Frozen Concentrated Bovine Plasma

Description

Product obtained through centrifugal separation of bovine blood in our HACCP certified processing plants, collected from USDA certified slaughterhouses, processed under strict hygienic conditions suitable for human consumption. Plasma is concentrated by evaporation in a vacuum and froze in the form of plates at a temperature of -18 to -20 ° C

 

Composition

Bovine Plasma

Sensory Characteristics

Color: Orange 
Odor: Characteristic 
Taste: Characteristic

Physical-Chemical and Microbiological Characteristics

Water................................................. ...... Maximum 72%
Protein (NX 6.25) ........................ Minimum 24% 
Total Sales .............................. Maximum 6% 
Salt (sodium chloride) .................. ... Maximum 2% 
Fat ........................................ Maximum 1% 
pH: .................................... ........ 8.5 - 9.5
Total Solids: ........................... .. Minimum 28% 
Total coliforms .............................. <100 cfu / g 
E. coli (/ 10g) ....................................... Absent 
Salmonella (/ 25g) ............................... Absent

 

Aplications and potential consumers

It is used as a complement to meat protein, primarily for 
its water retention property, gelation and excellent emulsifying capacity. 
The recommended doses range from 5-12% of the total mass, depending on the formulation. 
To assure quality of the functional properties of plasma, the final product (sausage) which is incorporated must be subjected to temperatures between 70 - 75 ° C at its center for a period of time between 1o to 20 minutes. 
Function ability is not affected when the product is subjected to sterilization temperature. 
Frozen Bovine Plasma replaces the protein of animal origin in important proportions and provides a technological contribution of coldness to the mixture. Widely used in Stuffers and deli meats
It guarantees to decrease the weight loss in the cooking process and improves the texture and the slicing of the sausage and cold cuts

                      

Presentation and Packaging

 

Rectangular blocks in sealed white polyethylene bag with a net weight of 20kg

 

Expected shelf life

1 year from the date of production

Storage and handling

This product should be stored at temperatures of -18 to -22 ° C.

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