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With a strong touch of seasoning, this product is a perfect mix of mutton meat and beef meat. Kidney shape & spicy taste sausage, Babic is an excellent appetizer combined with a strong red wine.

 

TEHNICAL SPECIFICATION

PRODUCT NAME BABIC
MOLD-FREE DRY CURED MEAT PRODUCT COD: 520
ORGANOLEPTIC PROPERTIES Legal requirement – Ord. 560/339/2006
Exterior aspect Kidney shape, face to face; closed with metal clip.

Size: ~ 0.250 kg / piece

  • membrane must be adherent to the composition, dried,
  • undamaged surface
  • are allowed rare spots of mold or yeasts
Section aspect Mass composition glossy, compact, well connected, mosaic with small pockets of white fat, spread throughout the surface of the section.
Not allowed air gaps.
Gatherings are not allowed under the membrane and the fat melted section, congestion of spices, foreign bodies and fragments of bone.
Consistency Quasi-hard to hard surface on the peripheral area of the section.
Color Exteriorly – dark red
On section, uniform color from reddish brown to red ruby, being admittedto a darker shade than a piece of 10 mm from the edge.
Taste and odor Pleasant, characteristic of dry cured meat products, without foreign taste and odor.
PHYSICO-CHEMICAL PROPERTIES Parameters (Legal requirement Ord. 560/339/2006)
H2O (maximum) 35%
Fat (maximum) 50%
Total protein (minimum) 16%
Salt ( maximum) 6%
NH3 (maxim ) 200mg / 100g
Nitrite (mg/100 g finite product) maximum 7
MICROBIOLOGICAL PROPERTIES Legal requirement REG. CE 1441/2007
Microorganisms
Sampling Plan
Limits
n
c
m
M
Salmonella / 25 g
5
0
Abs.
Abs.
Listeria monocytogenes/ 25g
5
0
Abs.
Abs.
INGREDIENTS

Raw material: mutton meat, beef meat
Auxiliary materials: salt, spices, sugar, preservative sodium nitrite, sodiumcitrate acid, antioxidant sodium ascorbate, Traditional seasoning.

COMPOSITION According with “Babic” recipe.
METHOD OF CONSUMTION The product is consumed as such, does not require boiling, frying or other heat treatments.
List of ingredients are displayed on the label, warning of potential allergic.
Natural membrane, edible.
CURE (SMOKING) With hardwood.
PACKAGING, LABELING
  • packed in perforated film, unadhesive to the product or vacuumed in PVC bags.
  • individually labeled with label type band.
  • According to the Commission Decision no. 2008/855/CE concerning animal health control measures relating to classical swine fever in certain Member States, according to the Commission Decision no. 2009/952/CE, on the  label is applied the oval health mark, the product can be sale on theunique market.
TRANSPORT Isothermal vehicles who ensure temperature 0…+140 C.
STORAGE CONDITIONS Temperature +0…..+140 C, air moisture 70-75%
TERM OF VALIDITY 60 days – vacuumed product
45 days – perforated film