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It is a mixture of beef and pork meats combined with pork back fat and traditional seasoning. The delicate flavour of mustard seeds gives this salami a real noblesse.

TEHNICAL SPECIFICATION

PRODUCT NAME BANATEAN SALAMI
MOLD-FREE DRY CURED MEAT PRODUCT COD: 502
ORGANOLEPTIC PROPERTIES Legal requirement – Ord. 560/339/2006
Exterior aspect Cylindrical bars, strain less, clipped on both sides..

Size: ~ 0.350 kg mass, diameter ~ 3.5 cm, length ~ 25-30 cm.

 

  • membrane must be adherent to the composition
  • clean, undamaged surface
  • rare spots of mold or yeasts
  • external surface may be folded.
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, but more soft and elastic tied to the center, the normal pressing a finger on the bar surface come into the initial form.
Color Exteriorly – dark red
On section, uniform color from reddish brown to red ruby, being admitted to 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: beef meat, pork meat, pork back fat.
Auxiliary materials: soy protein, salt, spices, mustard, sugar, maltodextrin, preservative sodium nitrite, potassium nitrate,  odium citrate acid, antioxidant sodium ascorbate, ascorbic acid esters of fatty acids, pigment carmine.  Traditional seasoning.
COMPOSITION According with “Banatean Salami” recipe.
METHOD OF CONSUMTION The product is consumed as such, does not require boiling, frying or other heat treatments.
List of ingredients, including maltodextrines, mustard and soy protein are displayed on the label, warning of potential allergic. Artificial membrane is inedible.
CURE (SMOKING) With hardwood.
PACKAGING, LABELING
  • packed in perforated film, unadhesive to the product
  • individually labeled with label type band.
  • According to the Commission Decision no. 2008/855/CE concerning animal health control measures relating to classical wine 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 the unique 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.