FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates
A0C3F
Facet descriptor *
Facets **
Descriptor from the classification defined in the food additives legislation (Regulation (EC) No 1333/2008)
Implicit facet descriptors *
No implicit facet descriptors.
Narrower terms
These are child terms of the current term, "FA-08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates".
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FA-08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)
A0C3E -
FA-08.3.4.2 Traditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation).
A0C3D -
FA-08.3.4.3 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)
A0C3C