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PRODUIT VIANDE SAUMURE [1 record]

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Alphabetical list of terms

Record 1 2015-07-20

English

Subject field(s)
  • Meats and Meat Industries
CONT

In the formulation of a cured meat product, the use of a previously cured meat product as ingredient in excess of 10% will necessitate recalculation of the nitrite/nitrate input to account for the contribution from those ingredients.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Lors de la préparation d'un produit de viande saumuré, on utilise parfois comme ingrédient un produit de viande qui est déjà saumuré. Si cet ingrédient constitue plus de 10 % de la formulation, il est nécessaire de recalculer la quantité de nitrite/nitrate à ajouter en tenant compte de la teneur en nitrite/nitrate de l'ingrédient saumuré.

OBS

Les produits de salaison comprennent les produits crus salés, les produits crus séchés et des produits cuits.

Spanish

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