CODEX STAN 89-1981 CODEX STANDARD FOR LUNCHEON MEAT
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CDD8DAA004D04E50B99573EB492254BD |
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文件大小(MB)： |
0.02 |
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页数： |
7 |
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文件格式： |
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日期： |
2004-12-24 |
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购买： |
文本摘录（文本识别可能有误，但文件阅览显示及打印正常，pdf文件可进行文字搜索定位）：
CODEX STAN 89 Page 1 of 7,CODEX STANDARD FOR LUNCHEON MEAT,CODEX STAN 89-1981 (Rev. 1 - 1991),1. SCOPE,This standard applies to products designated as "Luncheon Meat"1 which have been,packed in any suitable packing material.,2. DESCRIPTION,The product shall be prepared from meat or poultry meat or a combination of these as,defined below which has been comminuted and cured and which may have been smoked.,The product may or may not contain binders.,The heat treatment to which the product has been subjected and the type of cure and,packaging shall be sufficient to ensure that the product presents no public health hazard and,remains wholesome under the conditions of storage, transport and sale as indicated in Subsections,6.4 and 6.5.,Subsidiary Definitions,For the purpose of this standard:,Edible offal means such offals as have been passed as fit for human consumption,including lungs (but not if the animal from which the lungs have been taken has been scalded by,immersion in hot water) but not including ears, scalp, snouts (including lips and muzzle), mucous,membrane, sinews, genital system, udders, intestines and urinary bladder. Edible offal also,includes poultry skin.,Meat means the edible part including edible offal from any mammal slaughtered in an,abattoir.,Packaged means packed in a container manufactured of materials which do not permit,contamination under normal conditions of handling.,Poultry meat means the edible part of any domesticated birds including chickens, turkeys,ducks, geese, guinea-fowls or pigeons slaughtered in an abattoir.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Essential Ingredients,1 Only the English language shall be used whatever the language of the text.,CODEX STAN 89 Page 2 of 7,- meat or poultry meat or a combination of these excluding edible offal;,- water;,- curing ingredients consisting of food-grade salt and sodium or potassium nitrite.,3.2 Optional Ingredients,- edible offal, fat per se, cured and uncured pork rind per se;,- carbohydrate and protein binders such as:,- meal, flour or starch prepared from grain, or potato or sweet potato;,- bread, biscuit or bakery products;,- milk powder, skim milk powder, butter milk powder, caseinate, whey powder, egg,protein, dried blood products, vegetable protein products;,- sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including,corn syrup);,- spices, seasonings and condiments;,- water soluble, aromatic hydrolysed protein.,3.3 Composition,Product Product without binder,with and edible offal (but,binder may include heart,tongue or heat meat,from mammals),- Minimum ingoing meat content 80%1 90%,- Maximum fat content 35% 30%,3.4 Essential Quality Factors,3.4.1 Raw Material,The ingredients from which the product is prepared shall be of a quality suitable for human,consumption and free from objectionable odours and flavours.,3.4.2 Final Product,The product shall be clean and substantially free from staining and contamination from the,container. The meat and poultry meat shall be uniformly and thoroughly cured and the product,shall be capable of being sliced.,1 The meat content includes meat, edible offal and poultry meat.,CODEX STAN 89 Page 3 of 7,4. FOOD ADDITIVES,Maximum Ingoing Amount,4.1 Preservatives,4.1.1 Nitrite, potassium and/or sodium 200 mg/kg total nitrite expressed as sodium nitrite,salts,Maximum Level Calculated on the Total Net,Content of the Final Product,4.1.2 Nitrite, potassium and/or sodium 125 mg/kg total nitrite expressed as sodium nitrite,salts,4.1.3 Potassium chloride Limited by Good Manufacturing Practice,4.2 Antioxidants,4.2.1 Ascorbic acid and its sodium salt } 500 mg/kg (expressed as ascorbic acid singly or in,combination),4.2.2 Iso-ascorbic acid and its sodium salt } 500 mg/kg (expressed as ascorbic,acid singly or in combination),4.3 Flavours,4.3.1 Natural flavouring substances and,nature-identical flavouring Limited by Good Manufacturing Practice,substances defined in the Codex,Alimentarius,4.4 Flavour Enhancers,4.4.1 5'-Guanylate, disodium } Limited by Good Manufacturing Practice,4.4.2 5'-Inosinate, disodium } Limited by Good Manufacturing Practice,4.4.3 Monosodium glutamate } Limited by Good Manufacturing Practice,4.5 Acidity Regulators,4.5.1 Glucono-delta-lactone 3000 mg/kg,4.5.2 Sodium citrate Limited by Good Manufacturing Practice,4.6 Water Retention Agents,CODEX STAN 89 Page 4 of 7,4.6.1 Phosphates (naturally present 8000 mg/kg (expressed as,plus added)1 P205),4.6.2 Added phosphates (mono-, di- and 3000 mg/kg (expressed as,poly-), sodium and potassium salts2 P205), singly or in combination,4.7 Colours,4.7.1 Erythrosine (CI 45430) to repl……
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