CODEX STAN 97-1981 Codex Standard For Cooked Cured Pork Shoulder
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ID： |
0CF38F808EF04FE2A0E6C906F6740040 |
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文件大小(MB)： |
0.02 |
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页数： |
6 |
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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 97 Page 1 of 6,CODEX STANDARD FOR COOKED CURED PORK SHOULDER,CODEX STAN 97-1981 (Rev.1 1991),1. SCOPE,This standard applies to products designated as "Cooked Pork Shoulder" packaged in any,suitable packaging material as defined in Sub-sections 6.4 and 6.5 below.,It does not apply to cooked pork shoulder products with compositional characteristics,different from those specified. These products shall be designated with a qualifying statement,which describes the true nature in such a way that it does not misled the consumer and that it,does not lead to confusion with products covered by this Standard.,2. DESCRIPTION,The product shall be made of meat from fore-leg of a pig. All bones and detached,cartilage, tendons and ligaments shall be removed. Skin and fat may or may not be removed.,The meat shall be cured and may be smoked, spiced and/or flavoured.,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.,3. ESSENTIAL COMPOSITION AND QUALITY FACTORS,3.1 Essential Ingredients,- Uncured pork shoulder;,- Brine consisting of water and food-grade salt and sodium or potassium nitrite.,3.2 Optional Ingredients,- Sucrose, invert sugar, dextrose (glucose), lactose, maltose, glucose syrup (including,corn syrup), honey;,- Spices, seasonings and condiments;,- Water soluble, aromatic hydrolyzed protein;,- Food grade gelatine.,3.3 Essential Quality Factors,3.3.1 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.,CODEX STAN 97 Page 2 of 6,3.3.2 Final product - The product shall be clean and substantially free from staining and,contamination from the container. The meat shall be uniformly and thoroughly cured and the,product shall be capable of being sliced.,3.4 Meat Content,- Average percentage meat-protein on fat-free basis > 17.5%,- Minimum percentage meat-protein on fat-free basis = 16.0%,(absolute,minimum),(For canned products the percentage of meat-protein is calculated on the total content of,the can and corrected for gelatine, if added - see Sub-section 8.4).,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 substances }Limited by Good,Manufacturing Practice,defined in the Codex Alimentarius },4.3.2 Smoke flavourings as evaluated by } Limited by Good Manufacturing Practice,CODEX STAN 97 Page 3 of 6,JECFA },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 Citrate, sodium salt Limited by Good Manufacturing Practice,4.6 Water Retention Agents,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 Thickeners,4.7.1 Agar } Limited by Good Manufacturing Practice,4.7.2 Carrageenan } Limited by Good Manufacturing Practice,4.7.3 Alginates, potassium and/or sodium,salts 10 mg/kg,4.8 Carry-Over,Section 3 of the Principle relating to the Carry-Over of Additives into Food, as set forth in,Section 5.2, Volume 1 of the Codex Alimentarius shall apply.,5. CONTAMINANTS,Maximum Level,5.1 Lead (Pb) 0.5 mg/kg3,5.2 Tin (Sn),1 Natural phosphate (mg/kg P205) calculated as 250 x % protein.,2 Having INS Nos. 339, 340, 450, 451 and 452.,3 Temporarily endorsed.,CODEX STAN 97 Page 4 of 6,5.2.1 Tin (Sn): For products in tinplate,containers 200 mg/kg3,5.2.2 Tin (Sn): For products in other,containers 50 mg/kg3,6. HYGIENE,6.1 It is recommended that the Recommended International Code of Hygienic Practice for,Processed Meat and Poultry Products (Ref. No. CAC/R……
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