08.2.4.3

Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)

Number 08.2.4.3
Name Other traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)
Details
Parent Category Traditionally cured meat products with specific provisions concerning nitrites and nitrates

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
300Without added nitrites Maximum added amountonly rohwürste (salami and kantwurst) : Product has a minimum 4-week maturation period and a water/protein ratio of less than 1,7
250Without added nitrites Maximum added amount Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly saucissons sec and similar products : raw fermented dried sausage without added nitrites. Product is fermented at temperatures in the range of 18 to 22 °C or lower (10 to 12 °C) and then has a minimum ageing/ripening period of 3 weeks. Product has a water/protein ratio of less than 1,7
50Maximum residual amount, residue level at the end the production processonly jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
10Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly jellied veal and brisket : Injection of curing solution followed, after a minimum of 2 days, by cooking in boiling water for up to 3 hours
180Maximum added amountonly vysočina, selský salám, turistický trvanlivý salám, poličan, herkules, lovecký salám, dunjaská klobása, paprikás and similar products: Dried product cooked to 70 °C followed by 8 to 12-day drying and smoking process. Fermented product subject to 14 to 30-day three-stage fermentation process followed by smoking
250Maximum residual amount, residue level at the end the production process Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation
250Without added nitrites Maximum added amount Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environmentonly Salchichon y chorizo traducionales de larga curacion and similar products: Maturation period of at least 30 days
50Maximum residual amount, residue level at the end the production processonly rohschinken, trocken-/nasgepökelt and similar products: Dry curing and immersion curing used in combination (without injection of curing solution). Curing time depending on the shape and weight of meat pieces for approximately 14 to 35 days followed by stabilisation/maturation