Cured (including salted) and dried non-heat treated processed comminuted meat, poultry, and game products (08.3.1.2)

Description

The comminuted or mechanically deboned products may be cured or salted as described for category 08.3.1.1, and then dried, or they may only be dried. Drying is achieved either in hot air or in vacuum.1 Examples include: pasturmas, dried sausages, cured and dried sausages, beef jerky, Chinese sausages (including traditional cured or smoked pork sausage), and sobrasada.

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 08.3.1.2

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.

08.3.1.2

-

Food Additive or Group

Max Level

1000 mg/kg

Notes

13: As benzoic acid.

3: For use in surface treatment only.

Defined In

08.3.1.2

120

100 mg/kg

178: As carminic acid.

08.3.1.2

120

Food Additive or Group

Max Level

100 mg/kg

Notes

178: As carminic acid.

Defined In

08.3.1.2

-

20 mg/kg

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

08.3.1.2

-

Food Additive or Group

Max Level

20 mg/kg

Notes

16: For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only.

Defined In

08.3.1.2

384

200 mg/kg

-

08.3.1.2

384

Food Additive or Group

Max Level

200 mg/kg

Notes

-

Defined In

08.3.1.2

235

20 mg/kg

3: For use in surface treatment only.

81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.

08.3.1.2

235

Food Additive or Group

Max Level

20 mg/kg

Notes

3: For use in surface treatment only.

81: Equivalent to 1 mg/dm2 surface application to a maximum depth of 5 mm.

Defined In

08.3.1.2

110

135 mg/kg

-

08.3.1.2

110

Food Additive or Group

Max Level

135 mg/kg

Notes

-

Defined In

08.3.1.2

Showing 1 to 6 of 6 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.