Corrugated Box.
The omasum is the third stomach compartment. It holds only about 8 liters (2 gallons) in the adult cow. It is made of many leaves of tissue which serve to absorb water for the cow. A Grades; Dried & Salted: Washing with Clean hygienic water and with salted water (80% salted 20% clean) drying process 4-5days minimum to complete drying process, pressed under weight, less than 1% salt, 3% moisture, AD (drying process); 800g â?? 1000g, 1000g-1500g, 1500g plus per piece; No bad odors12 Months expiry packed in 40kg bags. FRESH CHILLED or FROZEN salted black omasum as you can see high grade 1500g - 2500g Storage and transportation temperature : -18 C degree Salted Beef Omasum 900 â?? 2000 gram each piece Moisture : 5 % max. Cutting should be round Cleaning the fat, nadi should be taken out Deep in salted water for 30 minutes, after that salt should be taken out after 2 days then press the material from upside down for 24-48 hours with 1.5 times the weight of the products to be pressed. Damaged should not be more than 1 %
Marine main engine, auxiliary engine, spare parts, generator, turbocharger, oil purifier, compressor, hydraulic motor & pump.Agent, transportation and shipping
