Namino Chicken & Beef Meat Kielbasa

As a pasteurized cooked meat product, it must strictly be held between +1°C and +4°C. Freezing this cold cut disrupts protein-water emulsion matrices, causing syneresis upon thawing, while temperatures exceeding 5°C accelerate microbial spoilage risks.

Engineered with fine protein cross-linking, the loaf exhibits outstanding sliceability down to sub-millimeter thickness without tearing or adhering to commercial slicer blades, ensuring negligible yield loss in high-throughput sandwich lines.

Residual sodium nitrite levels used for Clostridium botulinum prevention strictly adhere to Iranian National Standard ISIRI 2303 and international FAO/WHO food guidelines, maintained reliably below the 120 ppm ceiling with verifiable lot-by-lot COAs.

Each calibrated roll weighs approximately 1.0 to 2.0 kg wrapped in multilayer barrier casing. Rolls are packed into corrugated master cartons designed for chilled distribution, with an average net batch weight of 10 to 15 kg per carton.

Once the outer protective synthetic casing is sliced open, the exposed meat face must be wrapped tightly in food clingfilm, refrigerated at 1-4°C, and utilized within 4 to 7 days to preserve color and freshness.

Shipments are accompanied by official Veterinary Health Certificates issued by national veterinary authorities, Halal slaughter verification, factory sanitary certificates, and comprehensive microbiological pathogen-free test sheets.

The baseline wholesale minimum is 100 master cartons palletized and dispatched via certified cold-chain truck carriers. Confirmed commercial orders are dispatched within 48 to 72 hours under regular contract terms.