254 FISHERY INDUSTRIAL PRODUCTS 



cil of the American Feed Manufacturers' Association made the following 

 recommendations for recognized standards for fish meals : 



(1) Uniform grind, color, and protein content per lot or shipment. Notice- 

 able differences between producer's lots in respect to granulation and 

 color are undesirable but not so troublesome as differences between 

 bags within the same lot or shipment. The protein content of indi- 

 vidual bags within a lot or shipment should not vary over a range 

 greater than 5 pounds of protein per 100 pounds of meal. These dif- 

 ferences cause many marked deviations in appearance and protein 

 content of mixed feed. In addition, shipments should be uniform in 

 color and grind. 



(2) Maximum particle size. 



(a) All should pass #7 Tyler standard screen or U.S. #7 standard 

 screen. Ninety-eight per cent should pass #9 Tyler standard 

 screen or U.S. #10 standard screen. 



(b) The industry should be encouraged to establish particle size of 

 their product and report a standard screen size basis (Tyler or 

 U.S. standards) and by further study determine the minimum 

 acceptable particle size. 



(3) Moisture. 



Moisture should be 10 per cent or under in meal at completion of 

 drying. Meals of 12 per cent moisture are at the margin of the danger 

 zone for spontaneous heating and mold growth. An average moisture 

 content of 8 per cent with permitted deviations of 2 per cent is 

 satisfactory. 



(4) Oil or fat content. 



(a) Maximum oil content should normally be 10 per cent. The 

 minimum should be 5 per cent. A high oil content increases 

 the hazard during storage. A low oil content is undesirable 

 because of dustiness. 



(b) Oil content varies with species of fish. Oil content should be 

 controlled at a level which will permit safe shipping and storage 

 without danger of overheating and spoilage. 



(5) Sand. 



If sand content is more than 1 per cent, the maximum percentage 

 present should be stated. 



(6) Salt. 



The amount of salt present should conform to the specifications of 

 the Association of American Feed Control Officials. 



(7) Quality Maintenance. 



(a) Overheating and scorching during drying should be avoided. 



