BS ISO 23854:2021 pdf download – Fermented meat products — Specification 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. 2 Normative references The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 937:1978, Meat and meat products — Determination of nitrogen content (Reference method) ISO 1442:1997, Meat and meat products — Determination of moisture content (Reference method) CAC/GL 50:2004, General Guidelines on Sampling CAC/GL 61:2007, Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria monocytogenes in Foods CAC/MISC 6:2005, List of Codex Specifications for Food Additives 3 Terms and definitions For the purposes of this document, the following terms and definitions apply. ISO and IEC maintain terminological databases for use in standardization at the following addresses: — ISO Online browsing platform: available at https://www.iso.org/obp — IEC Electropedia: available at http://www.electropedia.org/ 3.1 ready-to-eat fermented meat product ready-to-eat livestock meat or poultry meat product produced by microbial fermentation and enzymatic action under suitable processing conditions EXAMPLE Fermented sausage, fermented dry-cured ham, other fermented meat products. 3.2 ready-to-eat fermented sausage sausage comprised of fresh or frozen livestock and poultry meats as the main raw material, together with other ingredients, which has undergone mixing, seasoning, dicing, stranding (or chopping), filling, curing (or not), microbiological fermentation, drying, ripening, molding (or not), smoking (or not), slicing (or not), packaging and other processing technologies, and is which processed into ready-to-eat meat products b) the outer appearance, appearance of the cut, smell, taste, consistency and texture are characteristic of the type of meat and the ripened product; c) the colour of the fleshy parts on the cross-section is characteristic and stable. 4.3 Raw material The meat from which the product is prepared shall be of a quality suitable for human consumption and free from objectionable odours and off-flavours. The raw material should...
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