Non-heat treated processed comminuted meat, poultry, and game products (08.3.1.0)

Description

This category describes several treatment methods (e.g. curing, salting, drying, pickling) that preserve and extend the shelf life of comminuted and mechanically deboned meat products.

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 08.3.1.0

INS No

Food Additive or Group

Max Level

Notes

Defined In

160a(ii)

20 mg/kg

118: Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg.

08.3.1.0

160a(ii)

Food Additive or Group

Max Level

20 mg/kg

Notes

118: Except for use in tocino (fresh, cured sausage) at 1 000 mg/kg.

Defined In

08.3.1.0

243

315 mg/kg

-

08.3.1.0

243

Food Additive or Group

Max Level

315 mg/kg

Notes

-

Defined In

08.3.1.0

-

500 mg/kg

45: As tartaric acid.

08.3.1.0

-

Food Additive or Group

Max Level

500 mg/kg

Notes

45: As tartaric acid.

Defined In

08.3.1.0

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