Archived - Chapter 4 - Meat Processing Controls and Procedures
This page has been archived
This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food.
Preserved products must comply with section B 14.031 of the Food and Drug Regulations.
"Curing" means, in respect of an edible meat product, that salt together with at least 100 parts per million (ppm) and not more than 200 ppm of sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate or any combination thereof, was added to the meat product during its preparation.
Nitrite or nitrate salts or both, in combination with salt (NaCl) and other curing aids are added to meat products to improve colour, texture and flavour and to prevent or delay undesirable microbial growth and toxin production.
The operator must have a program in place to assess the incoming product.
Additional explanation on nitrate/nitrite and phosphate calculations for formulated products is provided in Annex C of this chapter.
This is the preservation of meat products by the addition of ingredients and additives that reduce the water activity (aw). Meat products packed in salt or saturated salt solution are considered shelf stable. A saturated salt solution has a salt content of 26.4% and a salinometer reading of 100.
Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product.
- Date modified: