Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts (08.2.1.2)

Description

The meat cuts may be cured or salted as described for category 08.2.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum.1 Examples include: dried salt pork, dehydrated meat, stuffed loin, Iberian ham, and proscuitto-type ham.

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 08.2.1.2

INS No

Food Additive or Group

Max Level

Notes

Defined In

-

1000 mg/kg

13: As benzoic acid.

3: For use in surface treatment only.

08.2.1.2

-

Food Additive or Group

Max Level

1000 mg/kg

Notes

13: As benzoic acid.

3: For use in surface treatment only.

Defined In

08.2.1.2

384

200 mg/kg

-

08.2.1.2

384

Food Additive or Group

Max Level

200 mg/kg

Notes

-

Defined In

08.2.1.2

235

6 mg/kg

-

08.2.1.2

235

Food Additive or Group

Max Level

6 mg/kg

Notes

-

Defined In

08.2.1.2

-

2000 mg/kg

3: For use in surface treatment only.

42: As sorbic acid.

08.2.1.2

-

Food Additive or Group

Max Level

2000 mg/kg

Notes

3: For use in surface treatment only.

42: As sorbic acid.

Defined In

08.2.1.2

Showing 1 to 4 of 4 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.