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Pieces of reddish-brown colour made of pork-meat, with the surface covered by spices.

TEHNICAL SPECIFICATION

PRODUCT NAME SINAIA SMOKE-DRYED SALT MEAT
MOLD-FREE DRY CURED MEAT PRODUCT COD: SP-604
ORGANOLEPTIC PROPERTIES Legal requirement – Ord. 560/339/2006
Exterior aspect

Size: ~0.400 kg/piece.
Pieces of reddish brown color, the surface covered with spices.
Rare spots of mold or yeasts.

Section aspect Mass composition compact, ruby red color.
Consistency Quasi-hard to hard.
Color Exteriorly – reddish brown (dark red).
On section, uniform ruby red color.
Taste and odor Pleasant, characteristic for dry cured meat product, without foreign taste and odor.
PHYSICO-CHEMICAL PROPERTIES Parameters (Legal requirement Ord. 560/339/2006)
Total protein (minimum) 22%
Salt ( maximum) 9%
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.
CONTAMINANTS Legal requirement CE 1881/2006
CONTAMINANT NAME MAXIMUM (mg/kg wet mass)
HEAVY METALES
  • Lead
  • Cadmium

 

0.1

0.05

INGREDIENTS Raw material: pork meat.
Auxiliary materials: salt, natural spices, sugars (dextrose), antioxidant: sodium
ascorbate, preservative sodium nitrate.
COMPOSITION According with “Sinaia smoke –dryed salt meat” recipe.
METHOD OF CONSUMTION The product is consumed as such, does not require boiling, frying or other heat treatments.
CURE (SMOKING) With hardwood.
PACKAGING, LABELING Packed in perforated film.or PVC bags. Individually labeled with label type band.
TRANSPORT Isothermal vehicles who ensure temperature 0…+140 C.
STORAGE CONDITIONS Temperature +0…..+140 C, air moisture 70-75%
TERM OF VALIDITY 60 days.