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Archived - Chapter 4 - Meat Processing Controls and Procedures
4.13 Preservation

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Preserved products must comply with section B 14.031 of the Food and Drug Regulations.

4.13.1 Curing

"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.

4.13.2 Salting

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.

4.13.3 Pickling

Pickling, the addition of an acidulant such as acetic acid or citric acid, lowers the pH value of the meat product.

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