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
N°
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
N°
243
Food Additive or Group
Max Level
315 mg/kg
Notes
-
Defined In
08.3.1.0
N°
-
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.