Andre 70% Lyon Premium Bologna

Meat percentage is strictly audited through total protein and moisture testing in accredited factory laboratories following national food standards. The formulation utilizes a verified 70% lean beef base, with continuous monitoring of fat and collagen ratios on each batch.

The cooked bologna requires uninterrupted refrigeration at 1 to 4 °C. Fleet reefers must be equipped with digital temperature loggers; temperatures exceeding 6 °C adversely affect texture and commercial shelf life.

Once the vacuum casing is punctured or sliced, the exposed surface must be wrapped in food-grade film and kept at 1 to 3 °C, with recommended consumption within 4 to 5 days to prevent surface oxidation.

Base MOQ starts at 100 kg. Product rolls are grouped in moisture-resistant 5-ply corrugated cartons with inner polyethylene liners, yielding an approximate net box weight of 10 to 12 kg.

Yes, the meat emulsion and protein cross-linking provide optimal tensile firmness, preventing crumbling and ensuring consistent, clean cuts down to 1-2 mm on automatic industrial slicers.

Each shipment includes an official Certificate of Analysis (COA), veterinary health certificate, national standard compliance proof, and Halal certification, structured under HS code 16010000.

Sodium nitrite is strictly maintained below the regulatory 120 ppm threshold to ensure pathogen inhibition and color fixing, while sodium chloride is monitored between 1.5% and 1.8% to guarantee balanced taste.