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