Compositional guideline: Black boned chicken powder
Description of substance
The substance is a dried powder derived from Gallus gallus domesticus Brisson, commonly known as black boned chicken. The feathers, head, legs, claws and visceral organs are removed and the remaining part, which includes meat, skin and bones is cooked in yellow rice wine, dried at 70oC, and then ground to fine powder.
Specific condition
The black boned chickens used in manufacturing must have veterinary certificate indicating the black boned chickens are obtained from healthy flocks and are suitable for human consumption.
Specification
| Test | Specification | Method |
|---|---|---|
| Appearance | Brown black colour with a fresh chicken smell | By observation |
| Moisture | Not more than 5% | Determination of loss on drying PPRC 1992 Appendix 9.2 |
| Protein | Not less than 50% | |
| Heavy Metals | Not more than 10ppm* | USP Method |
| Arsenic | Not more than 5 ppm* | USP Method |
| Total aerobic microbial count | Not more than 104 per g | As per BP |
| Yeast and mould | Not more than 102 per g | As per AGRD2 |
| Enterobacteria | Not more than 102 per g | As per AGRD2 |
| E. Coli | None in 1g | As per AGRD2 |
| Salmonellae | None in 10g | As per AGRD2 |
| S. aureus (as coagulase positive Staphylococci) | not more than 100 per g | |
| Antibiotic residue | Complies with the maximum residue limits stipulated in the Food Standards Code in relation to chicken and poultry meat. | |
| * These specifications are expressed with respect to the mass of the substance before cooking or after reconstitution to a moisture content equivalent to that of the fresh BBC material. PPRC = Pharmacopoeia of the People Republic of China USP = The United State Pharmacopoeia AGRD2 = Australian Guidelines for the Registration of Drugs, Volume 2 |
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