ISO 23854:2021
Fermented meat products — Specification
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.
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Specification
4.1 General
4.2 Sensory requirements
4.2.1 Ready-to-eat fermented sausage
4.2.2 Ready-to-eat fermented dry-cured ham
4.2.3 Other ready-to-eat fermented meat products
4.3 Raw material
4.4 Food additives
4.5 Final products
4.5.1 Ready-to-eat fermented sausage
4.5.2 Ready-to-eat fermented dry-cured ham
4.5.3 Hygiene
5 Sampling
6 Labelling, packaging, transportation and storage
6.1 Labelling
6.2 Packaging
6.3 Transportation
6.4 Storage
Annex A (normative) Sampling
Annex B (normative) Determination of proteolysis index in fermented meats
Bibliography
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Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Specification
4.1 General
4.2 Sensory requirements
4.2.1 Ready-to-eat fermented sausage
4.2.2 Ready-to-eat fermented dry-cured ham
4.2.3 Other ready-to-eat fermented meat products
4.3 Raw material
4.4 Food additives
4.5 Final products
4.5.1 Ready-to-eat fermented sausage
4.5.2 Ready-to-eat fermented dry-cured ham
4.5.3 Hygiene
5 Sampling
6 Labelling, packaging, transportation and storage
6.1 Labelling
6.2 Packaging
6.3 Transportation
6.4 Storage
Annex A (normative) Sampling
Annex B (normative) Determination of proteolysis index in fermented meats
Bibliography