Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts (08.2.1.1)

Description

Salted products are treated with sodium chloride. Dry cured (dry pickled) products are prepared by rubbing salt directly on the meat surface. Wet pickle cured products are prepared by submerging the meat in a brine solution. Pump cured products are prepared by injecting brine into the meat. Curing may also be achieved by addition of additives. Smoked products are also included here.1 Examples include: bacon (cured, dry-cured, immersion-cured, pump-cured); side bacon; corned beef; marinaded beef; and different types of Oriental pickled products: miso-pickled meat (miso-zuke), koji-pickled meat (koji-zuke), and soy sauce-pickled meat (shoyu-zuke).

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

GSFA Provisions for Food Category 08.2.1.1

INS No

Food Additive or Group

Max Level

Notes

Defined In

-

200 mg/kg

3: For use in surface treatment only.

42: As sorbic acid.

08.2.1.1

-

Food Additive or Group

Max Level

200 mg/kg

Notes

3: For use in surface treatment only.

42: As sorbic acid.

Defined In

08.2.1.1

Showing 1 to 1 of 1 entries

Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 439-445.