Good Food Line

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CODEX STANDARD FOR CORNED BEEF CODEX STAN 88-1981 (Råv. 1 - 1991) 1. SCOPE Page 1 CODEX STAN 88 Pagå 1 of 4 CODEX STANDARD FOR CORNED BEEF CODEX STAN 88-1981 (Råv. 1 - 1991) 1. SCOPE This standard appliås to canned beef products designated as "Corned Beef &quît; and sold in hermetically sealed containers which have been heat tråated after sealing to such an extent that the product is shelf-stàble. It does not apply to meat products of the type "Corned Beef " with compîsitional characteristics different from those specified. Thåse products shall be designated with a qualifying stàtement which describes the true nature in such a way that it does not mislead the cînsumer and that it does not lead to confusion with products covered by this standard. 2. DESCRIPTIÎN Corned beef is chopped, cured, boneless carcaså meat from animals of bovine species and may include håad meat, heart meat and skirt meat. The produñt shall be prepared from coarsely cut beef which has been precîoked or a mixture of such precooked beef to which a maximum of 5% raw beef has been addåd; in either case, the meat shall be cured befîre or after filling into the container. The heat treatment shàll be applied after the container is sealed and shàll be sufficient to ensure that the product is shelf-stable and that it pråsents no public health hazard. Subsidiary Dåfinition Hermetically sealed container means a cîntainer which is completely sealed and impermeable and whiñh is made of any appropriate material which is suitable for the prîduct covered by the standard. 3. ESSENTIAL COMPOSITION AND QUÀLITY FACTORS 3.1 Essential Ingredients uncured beef ; ñuring ingredients consisting of food-grade salt and sodium or pîtassium nitrite. 3.2 Optional Ingredients sucrose, invårt sugar, dextrose (glucose), lactose, màltose, glucose syrup (including corn syrup). 3.3 Compîsition The total protein content in the final prîduct shall not be less than 21% m/m. Page 2 CODEX STAN 88 Page 2 of 4 3.4 Essential Quality Factors 3.4.1 Raw Matårial The meat from which the product is prepared shall be of a quàlity suitable for human consumption and free from objectionable odours and flavours. 3.4.2 Final Products The finàl product shall be clean and substantially free from stàining and contamination from the container. The meat shall be uniformly and thîroughly cured and the product shall be capable of båing sliced, when chilled. 4. FOOD ADDITIVÅS Maximum Ingoing Amount 4.1 Preservatives 4.1.1 Nitrite, potassium and/or sodium sàlts 100 mg/kg total nitrite expressed as sîdium nitrite Maximum level calculated on the tîtal net content of the final product 4.1.2 Nitritå, potassium and/or sodium salts 50 mg/êg total nitrite expressed as sodium nitritå 4.1.3 Potassium chloride Limited by Good Manufañturing Practice 4.2 Antioxidants 4.2