ISO 23854:2021 PDF

Fermented meat products — Specification

Название (английский):

ISO 23854:2021

Fermented meat products — Specification

Статус документа:: Действующий
Формат:: Электронный (PDF)
Количество страниц:: 10
Дата публикации:: 7 сентября 2021 г.
Издание:: ISO IS 23854 edition 1 version 1
ICS:: 67.120.10

Тип поставки:

Full version150 €Read online 24h10 €Read online 72h15 €

Язык документа:

ruen

Срок поставки:2 раб. дн. (перевод)

Цена:150 €

Описание (английский):

Le présent document spécifie les exigences de production et sanitaires applicables aux produits fermentés à base de viande et établit une série de méthodes d’essai destinées à maîtriser la qualité des produits fermentés à base de viande. Il spécifie également les exigences de transport, de stockage, d’emballage et d’étiquetage. Le présent document est applicable aux produits fermentés à base de viande (du type prêt à consommer), notamment la saucisse fermentée, le jambon sec fermenté et d’autres produits fermentés à base de viande. Il est également applicable à la production de viande fermentée et aux relations commerciales.

Технические детали

Технический комитет: ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
SKU: ISO 23854:2021

Abstract

Overview - ISO 23854:2021 (Fermented meat products)

ISO 23854:2021 specifies production, sanitary and testing requirements for fermented meat products (ready-to-eat), including fermented sausage, fermented dry-cured ham and other fermented meats. The standard defines sensory and raw material criteria, allowable food additives, physico‑chemical and microbiological limits, sampling procedures, and requirements for labelling, packaging, transportation and storage. It also includes normative annexes for sampling and determining the proteolysis index.

Key topics and technical requirements

Product scope: Ready-to-eat fermented sausage, fermented dry‑cured ham and other fermented meat products produced by microbial fermentation and enzymatic action.
Sensory and visual criteria: Requirements for intact casings, consistent mosaic of meat/fat in sausage, dry clean surfaces and characteristic colour, smell and texture for dry‑cured ham.
Raw materials & additives: Meat must be suitable for human consumption and conform with CAC/GL 52:2003; additives must follow CAC/MISC 6:2005.
Physico‑chemical indexes:
- Fermented sausage: **moisture-to-protein ratio

Overview - ISO 23854:2021 (Fermented meat products)

Key topics and technical requirements

Product scope: Ready-to-eat fermented sausage, fermented dry‑cured ham and other fermented meat products produced by microbial fermentation and enzymatic action.
Sensory and visual criteria: Requirements for intact casings, consistent mosaic of meat/fat in sausage, dry clean surfaces and characteristic colour, smell and texture for dry‑cured ham.
Raw materials & additives: Meat must be suitable for human consumption and conform with CAC/GL 52:2003; additives must follow CAC/MISC 6:2005.
Physico‑chemical indexes:
- Fermented sausage: **moisture-to-protein ratio

ISO 23854:2021 PDF

Технические детали

Abstract

Overview - ISO 23854:2021 (Fermented meat products)

Key topics and technical requirements

Похожие стандарты

Abstract

Overview - ISO 23854:2021 (Fermented meat products)

Key topics and technical requirements

Похожие стандарты

Water quality — Biological classification of rivers — Part 1: Guidance on the interpretation of biological qu…

Standard Practice for Use of a Radiochromic Liquid Dosimetry System (Withdrawn 2020)

Standard Practice for Dosimetry in Gamma Irradiation Facilities for Food Processing (Withdrawn 2013)

Standard Practice for Dosimetry in Electron Beam and X-Ray (Bremsstrahlung) Irradiation Facilities for Food P…

Standard Practice for Dosimetry in Radiation Processing

Standard Terminology for Additive Manufacturing—Coordinate Systems and Test Methodologies

Additive Manufacturing — Round Robin Testing — General Guidelines

Standard Guide for Additive Manufacturing – General Principles – Requirements for Purchased AM Parts