Mortadella-type sausage A025Q Extended term * Composite food simple **

The group includes any type of Mortadella-type sausage, which is a product originated in Bologna, Italy. It is made of cured beef and pork, finely ground, with seasonings similar to frankfurters, fully cooked and ready to serve; it is available in rings, rolls or slices of varying diameters. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.

Extended term (Level of detail)

A fine-grained food term, suitable as a base term in a FoodEx2 code. ↩

Composite food simple (Type of Term)

A food made by combining ingredients of different natures — a recipe — such as a sauce or a flavoured yogurt. ↩

Implicit facet descriptors *

Descriptors marked are not part of "Exposure hierarchy" and open in their own default hierarchy.

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Mortadella-type sausage".

Mortadella-type sausage has no narrower terms in Exposure hierarchy.

Sibling terms

Other terms sharing the same "Sliceable or firm cooked sausages" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
30 Oct 2014, 00:00
Valid to
-
Last update
20 Jul 2017, 17:46