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
N°
-
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
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.
- Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, pp. 439-445.