| Salmonella | Negative - USDA Method of Analysis |
| Standard Plate Count | 10,000 / gm. Maximum |
| Coliform | 10 / gm. Maximum |
| Yeast & Mold | 10 / gm. Maximum |
| Solids, Total | 48.7% Minimum |
| Solids, Egg | 43.0% Minimum |
| Salt (As Additive) | 10% Approximately |
| Fat | 24.5% Minimum |
| Protein | 13.5% Minimum |
| pH | 6.2 +/- .3 |