When the cover pickle or dry cure is used in accordance with label instructions, whether potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates thereby added to each batch of preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation. When potassium nitrate is included in a meat binder that is sold for use in preserved meat or preserved meat by-products, it must be packaged separately from any spice or seasoningĬover pickle and dry cure employed in the curing of preserved meat and preserved meat by-products prepared by slow cure processes (Division 14) When the meat binder is used in accordance with label instructions, whether potassium nitrate is added alone or in combination with sodium nitrate, the total amount of such nitrates thereby added to each batch of dry sausage, semi-dry sausage, preserved meat or preserved meat by-products shall not exceed 0.32 ounce per 100 pounds or 200 parts per million, calculated prior to any smoking, cooking or fermentation Meat binder for dry sausage, semi-dry sausage, preserved meat and preserved meat by-products prepared by slow cure processes (Division 14) Same levels as prescribed for Erythorbic Acid Preserved fish Preserved meat Preserved meat by-product Preserved poultry meat Preserved poultry meat by-product Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-productĪle Beer Canned mushrooms Canned tuna Cider Frozen minced fish Frozen (naming the fruit) Glaze for frozen fish Headcheese Light beer Malt liquor Meat binder or (naming the meat product) binder where sold for use in preserved meat and preserved meat by-product (Division 14 only) Porter Preserved fish Preserved meat Preserved meat by-product Preserved poultry meat Preserved poultry meat by-product Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product Stout WineĬanned (naming the fruit) Canned (naming the vegetable)Īle Beer Canned mushrooms Canned tuna Canned white asparagus Cider Frozen (naming the fruit) Frozen minced fish Glaze for frozen fish Headcheese Light beer Malt liquor Meat binder or (naming the meat product) binder where sold for use in preserved meat and preserved meat by-product (Division 14 only) Porter Preserved fish Preserved meat Preserved meat by-product Preserved poultry meat Preserved poultry meat by-product Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product Stout WineĪle Beer Cider Frozen minced fish Frozen (naming the fruit) Glaze for frozen fish Headcheese Light beer Malt liquor Meat binder or (naming the meat product) binder where sold for use in preserved meat and preserved meat by-product (Division 14 only) Porter Preserved fish Preserved meat Preserved meat by-product Preserved poultry meat Preserved poultry meat by-product Pumping pickle, cover pickle and dry cure employed in the curing of preserved meat or preserved meat by-product Stout Wine Maximum Level of Use and Other Conditions
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