CXS 98-1981 熟制的腌肉肠标准（2019版）

STANDARDFORCOOKEDCUREDCHOPPEDMEATCXS98-1981Adoptedin1981.Revisedin1991,2014,2015.Amendedin2019.CXS98-198121.SCOPEThisstandardappliestoproductsdesignatedasChoppedMeat1whichhavebeenpackedinanysuitablepackagingmaterial.2.DESCRIPTIONTheproductshallbepreparedfrommeatorpoultrymeatoracombinationoftheseasdefinedbelowwhichhasbeencuredandwhichmayhavebeensmoked.Atleast50%ofthemeatusedshallconsistofcoarselycutpiecesequivalenttomeatgroundthroughholesofnotlessthan8mmindiameter.Nopieceshallbegreaterthan15mminanyonedimension.Theproductmayormaynotcontainbinders.Theheattreatmenttowhichtheproducthasbeensubjectedandthetypeofcureandpackagingshallbesufficienttoensurethattheproductpresentsnopublichealthhazardandremainswholesomeundertheconditionsofstorage,transportandsale.2.1SubsidiaryDefinitionsForthepurposeofthisStandard:-Edibleoffalmeanssuchoffalsashavebeenpassedasfitforhumanconsumptionbutnotincludinglungs,ears,scalp,snout(includinglipsandmuzzle),mucousmembrane,sinews,genitalsystem,udders,intestinesandurinarybladder.Edibleoffaldoesnotincludepoultryskin.-Meatmeanstheediblepartincludingedibleoffalofanymammalslaughteredinanabattoir.-Packagedmeanspackedinacontainermanufacturedofmaterialswhichdonotpermitcontaminationundernormalconditionsofhandling.-Poultrymeatmeanstheediblepartofanydomesticatedbirdsincludingchickens,turkeys,ducks,geese,guinea-fowlsorpigeonsslaughteredinanabattoir.3.ESSENTIALCOMPOSITIONANDQUALITYFACTORS3.1EssentialIngredients-Meatorpoultrymeatoracombinationoftheseexcludingedibleoffal;-Water;-Curingingredientsconsistingoffood-gradesaltandpotassiumorsodiumnitrite.3.2OptionalIngredients-Edibleoffal,fatperse,curedanduncuredporkrindperse,poultrymeat;-Carbohydrateandproteinbinderssuchas:-meal,flourorstarchpreparedfromgrainorpotatoorsweetpotato;-bread,biscuitorbakeryproducts;-milkpowder,skimmedmilkpowder,buttermilkpowder,caseinate,wheypowder,eggprotein,driedbloodproducts,vegetableproteinproducts;-Sucrose,invertsugar,dextrose(glucose),lactose,maltose,glucosesyrup(includingcornsyrup);-Spices,seasoningsandcondiments;-Watersoluble,aromatichydrolyzedprotein.3.3CompositionProductwithbinderProductwithoutbinderandedibleoffal(butmayincludeheart,tongueorheatmeatfrommammals)Minimumingoingmeatcontent80%290%Maximumfatcontent35%25%1Thewordmeatmaybereplacedbyaworddescribingthekind(s)ofmeatused.2Themeatcontentincludesmeat,edibleoffalandpoultrymeat.CXS98-198133.4EssentialQualityFactors3.4.1RawmaterialTheingredientsfromwhichtheproductispreparedshallbeofaqualitysuitableforhumanconsumptionandfreefromobjectionableodoursandflavours.3.4.2FinalproductTheproductshallbecleanandsubstantiallyfreefromstainingandcontaminationfromthecontainer.Themeatandpoultrymeatshallbeuniformlyandthoroughlycuredandtheproductshallbecapableofbeingsliced.4.FOODADDITIVESPreservatives,humectantsandcoloursusedinaccordancewithTables1and2oftheGeneralStandardforFoodAdditives(CXS192-1995)infoodcategory08.3.2“Heat-treatedprocessedcomminutedmeat,poultry,andgameproducts”anditsparentfoodcategoriesareacceptableforuseinfoodsconformingtothisStandard.OnlycertainTable3foodadditives(asindicatedinTable3)areacceptableforuseinfoodsconformingtothisStandard.UseofflavouringsubstancesshouldbeconsistentwiththeGuidelinesfortheUseofFlavourings(CXG66-2008).Section4.1oftheGeneralStandardforFoodAdditives(CXS192-1995),referringtotheconditionsapplyingtocarry-overoffoodadditivesfromingredientsandrawmaterialsintofoods,shallapply.5.CONTAMINANTSTheproductscoveredbythisStandardshallcomplywiththeMaximumLevelsoftheGeneralStandardforContaminantsandToxinsinFoodandFeed(CXS193-1995).TheproductscoveredbythisStandardshallcomplywiththemaximumresiduelimitsforpesticidesand/orveterinarydrugsestablishedbytheCodexAlimentariusCommission.6.HYGIENEItisrecommendedthattheproductscoveredbytheprovisionsofthisstandardbepreparedandhandledinaccordancewiththeappropriatesectionsoftheGeneralPrinciplesofFoodHygiene(CXC1-1969),theCodeofHygienicPracticeforMeat(CXC58-2005),theCodeofHygienicPracticeforLow-AcidandAcidifiedLow-AcidCannedFoods(CXC23-1979),theGuidelinesontheApplicationofGeneralPrinciplesofFoodHygienetotheControlofListeriamonocytogenesinReady-to-EatFoods(CXG61-2007)andotherrelevantCodextextssuchasCodesofHygienicPracticeandCodesofPractice.TheproductsshouldcomplywithanymicrobiologicalcriteriaestablishedinaccordancewiththePrinciplesandGuidelinesfortheEstablishmentandApplicationofMicrobiologicalCriteriaRelatedtoFoods(CXG21-1997).7.LABELLINGTheprovisionsoftheGeneralStandardfortheLabellingofPrepackagedFoods(CXS1-1985),shallapply:7.1TheNameoftheFoodThenameofthefoodtobedeclaredonthelabelshallbeChoppedMeatexceptthatthewordMeatmaybereplacedbyaworddescribingthekindofmeatused,orwheremorethanonekindofmeathasbeenused,bythenamesindescendingorderofproportion,e.g.ChoppedPork,ChoppedPorkandBeef.Adeclarationofthepresenceofbindersandofedibleoffalandadeclarationindicatingthespeciesofanimalfromwhichthemeat,poultrymeatoracombinationoftheseisderived,shallbegiveninconnectionwiththenameoftheproductiftheiromissionwouldmisleadtheconsumer.7.2ListofIngredie