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BS ISO 23854:2021

BS ISO 23854:2021

$102.76

Fermented meat products. Specification

Published By Publication Date Number of Pages
BSI 2021 18
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This document specifies the production and sanitary requirements for fermented meat products and establishes a series of test methods to control the quality of fermented meat products. It also specifies the requirements of transport, storage, packaging and labelling.

This document is applicable to fermented meat products (ready-to-eat type), including fermented sausage, fermented dry-cured ham and other fermented meat products. It is also applicable to fermented meat production and trade links.

PDF Catalog

PDF Pages PDF Title
2 National foreword
6 Foreword
7 1 Scope
2 Normative references
3 Terms and definitions
8 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
9 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
10 5 Sampling
6 Labelling, packaging, transportation and storage
6.1 Labelling
6.2 Packaging
11 6.3 Transportation
6.4 Storage
12 Annex A (normative) Sampling
14 Annex B (normative) Determination of proteolysis index in fermented meats
16 Bibliography

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BS ISO 23854:2021
$102.76