ﻨﻫﻴﺌﺔﻨﺍﻝﺘﻘﻴﻴﺱﻨﻝﺩﻭلﻨﻤﺠﻠﺱﻨﺍﻝﺘﻌﺎﻭﻥﻨﻝﺩﻭلﻨﺍﻝﺨﻠﻴﺞﻨﺍﻝﻌﺭﺒﻴﺔ
STANDARDIZATION8ORGANIZATION8FOR8G.C.C8(GSO)8
T
T
T
T
T
afii62782/afii62788/afii62820  :/afii62833/afii62757/afii62760/afii62827/afii62823 8
8
 
 
 
GSO5/FDS… ..8/2008   
8
8
  
ﻨﻨﻨﺍﻝﺴﺠﻕﻨﺍﻝﻤﺘﺨﻤﺭﻨﺍﻝﺠﺎﻑﻨﻭﻨﺼﻑﻨﺍﻝﺠﺎﻑ–ﺍﻝﻠﺤﻭﻡﻨﺍﻝﻤﺠﻬﺯﺓﻨ 
PREPARED8MEATS:88
DRY8FERMENTED8SAUSAGE8
88 
                                                         
 
إ  
 
 
ا ﺍﻝﻐﺫﺍﺌﻴﺔﻨﻭﺍﻝﺯﺭﺍﻋﻴﺔ  
ﻨ
8
8
ﻫﺫﻩﻨﺍﻝﻭﺜﻴﻘﺔﻨﻤﺸﺭﻭﻉﻨﻝﻤﻭﺍﺼﻔﺔﻨﻗﻴﺎﺴﻴﺔﻨﺨﻠﻴﺠﻴﺔﻨﺘﻡﻨﺘﻭﺯﻴﻌﻬﺎﻨﻹﺒﺩﺍﺀﻨﺍﻝﺭﺃﻱﻨﻭﺍﻝﻤﻼﺤﻅﺎﺕﻨﺒﺸﺄﻨﻬﺎ،ﻨﻝﺫﻝﻙﻨ 
ﺎﻨﻜﻤﻭﺍﺼﻔﺔﻨﻗﻴﺎﺴﻴﺔﻨﺨﻠﻴﺠﻴﺔﻨﺇﻻﻨﺒﻌﺩﻨﺍﻋﺘﻤﺎﺩﻫﺎﻨﻤﻥﻨﻓﺈﻨﻬﺎﻨﻋﺭﻀﺔﻨﻝﻠﺘﻐﻴﻴﺭﻨﻭﺍﻝﺘﺒﺩﻴل،ﻨﻭﻻﻨﻴﺠﻭﺯﻨﺍﻝﺭﺠﻭﻉﻨﺇﻝﻴﻬ 
ﻤﺠﻠﺱﻨﺇﺩﺍﺭﺓﻨﺍﻝﻬﻴﺌﺔﻨﺍﻝﺨﻠﻴﺠﻴﺔ . T
8
8
8
8TT٢8
Foreword ﻨﻨ 
ﻨﻨ 
8
8
8
StandardizationTOrganizationTforTGCCT(GSO)TisTaTreg ionalTOrganizationTwhichT
consistsTofTtheTNationalTStandardsTBodiesTofTGCCTme mberTStates.TOneTofTGSOT
mainT functionsT isT toT issueT GulfT StandardsT /Technica lT regulationT throughT
specializedTtechnicalTcommitteesT(TCs).T
T
GSOTthroughTtheTtechnicalTprogramTofTcommitteeTTCTN oT5TT" TTheTGulfT
TechnicalTCommitteeTforTFoodTandTAgriculturalTStand ardsTProducts"ThasT
preparedTthisTStandardT.TTTheTDraftTStandardThasTbe enTpreparedTbyT( KINGDOM8OF8 
SAUDI8ARABIA888888 )T
T
TTheTdraftTStandardThasTbeenTpreparedTbasedTonTrele vantTADMO,TInternationalT
andTNationalTforeignTStandardsTandTreferences.T
T
ThisTstandardThasTbeenTapprovedTasTGulfT(StandardT/ TTechnicalTRegulation)T  TbyT
GSOTBoardTofTDirectorsTinTitsTmeetingTNo..../....TT …….heldTonTTTT/TTTT/TTT/TTHT,TT/TTTT/TTT
GT
8
8
8
8
8
8
8
8
8
8
8
8
8
8
8
8
8
8
8TT٣8
8
8
8
8
8
8
PREPARED8MEATS:88
DRY8FERMENTED8SAUSAGE8
8
T
T
T
T
T
T
T
T
T
Date8of8GSO8Board8of8Directors’8Approval8 :8 8
Issuing8Status8 :8 8
TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT١PREPARED8MEATS:88
DRY8FERMENTED8SAUSAGE8
8
8
8
8 SCOPE8AND8FIELD8OF8APPLICATION8
8 ThisT GSOT standardT isT concernedT withT dryT andT semiRdr yT fermentedT sausageT
processedTfromTmutton,Tgoat,Tbeef,Tbuffalo,TorTcame lTmeats.8
T
8 COMPLEMENTARY8REFFERENCES8
2.ITT GSOT9T"LabelingTofTPrepackagedTFoods".T
2.2T GSOT592T"MethodsTofTSamplingTforTMeatTandTMeatT Products.T
2.3T GSOT996TFreshTofTbeef,TbuffaloTmuttonTandTgoatT meatT"T
2.4TTT TGSOT655T"MethodsTofTMicrobiologicalTExaminat ionTofTMeat,TFish,TShellTFishT
andTTheirTProducts"'.T
2.5T GSOT997TchilledTandTfrozenTTofTbeef,TbuffaloTmu ttonTandTgoatTmeatT"T
2.6TTT GSOT20T"MethodsTforTtheTDeterminationTofTCont aminatingTMetallicTElementsTinT
Foodstuffs".T
2.7TTTT GSOT21T"HygienicTRegulationsTforTFoodTPlants TandTTheirTPersonnel".T
2.8TTTT GSOT22TT"MethodsTofTTestTforTColoringTMatter TUsedTinTFoodstuffs".T
2.9T GSOTISOT1443:1987T"MeatTandTMeatTProductsRTDete rminationTOfTTotalTFat."T
2.10T GSOTISOT937:1987T"MeatTandTMeatTProductsRTDete rminationTofTNitrogenTContentT
(ReferenceTMethod)".T
2.11T GSOT88T"MeatTandTMeatTProductsRTDeterminationT ofTChlorideTContentT(ReferenceT
Method)".T
2.12T GSOT91TT"MeatTandTMeatTProductsRTDetermination TofTMoistureTContent."T
2.13TTTT GSOTISOT2918:1988T"MeatTandTMeatTProductsTR TDeterminationTofTNitriteTContentT
(ReferenceTMethod)".T
2.14T GSOTISOT2917:1988TT“TMeatTandTMeatTProductsT–T pHTMeasurementT(ReferenceT
Method)”.T
2.15T GSOTISOT4133:1988TT“MeatTandTMeatTProductsT–TD eterminationTofTGluconoR
DeltaTLactoneT(ReferenceTMethod)”.T
2.16TT GSOT993T"AnimalTSlaughteringTRequirementsTAcc ordingTtoTIslamicTLaw".T
2.17T GSOT593TT"MeatTandTMeatTProductsT–TPhysicalTTe sts”.T
2.18T GSOT834TT"Fresh,TChilledTandTFrozenTCamelTMeat ”.TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT2.19T GSOT839T"FoodstuffsTContainersT–TPartTIT–TGene ralTRequirements".T
T GSO8to8be8approved8by8the8Organization8concerning:8
T
2.20T “FoodstuffsTContainersT–TPartTII:TPlasticTCont ainersT–TGeneralTRequirements”.T
2.21T "DetectionTofTPorkTMeatTinTFoodstuffs".T
2.22T "DetectionTofTLardTinTFoodstuffs".T
2.23T GSOT1016T"MicrobiologicalTLimitsTforTFoodstuff sT–TPartTI".T
2.24TT “MaximumTLimitsTofTPesticidesTResiduesTPermit tedTinTAgriculturalTandTFoodT
ProductsT–TPartTTIII”.TT
2.25TT “MethodsT ofT DetectionT ofT MaximumTLimitsTofTPe sticidesTResiduesTinTFoodT
Products”.TT
2.26T "DetectionTandTDeterminationTofTHormonesTandTA ntibioticsTResiduesTinTMeatsT
andTTheirTProducts".T
2.27T GSOT988T"LimitsTofTRadiationTLevelsTPermittedT inTFoodstuffs".T
2.28T GSOT998T"MethodsTofTDetectionTofTPermittedTLim itsTofTRadiationTLevelsTinT
Foodstuffs".T
T
888888DEFINITIONS8
3.18 Fermented8 Sausage :T FoodT productT preparedT fromT chilled,T orT frozenT
bonelessTmutton,Tgoat,Tbeef,Tbuffalo,TorTcamelTmeat TwhichThasTbeenTgroundT
andTmixedTwithTsalt,Tsugar,TstarterTculture,Tseason ing,TpermittedTfoodT
preservativesTandTadditivesTandTstuffedTintoTnatura lTorTartificialTcasings.T
TheTfinalTproductTshallThaveTanTacidicTtasteTwithTt angyTflavor.T
3.28 Unfermented8sausage :TSausageTmentionedTinT(3.1)TexceptTstarterTculture T
isTreplacedTwithTacidulants.TT
3.38 Fermentation: TBiochemicalTprocessTinTwhichTaddedTsugarTconverted TtoTlacticTacidT
byTlacticTacidTbacteriaTgivingTtheTfinalTproductTit sTacidicTtasteTandTwithTtangyT
flavor.TT
3.48 Starter8culture: TPureTcultureTofToneTorTmoreTstrainTofThomeRferment ativeTlacticT
acidTbacteria.T
3.58 Acidulants: TFoodTgradeTacidsTaddedTtoTgiveTtheTproductTacidicT tasteTsuchTasTlacticT
acid,TcitricTacidTandTgluconoRdeltaTlactone.TT
T
88 TYPE8OF8FERMENTED8SAUSAGE8
4.1T DryTsausage:TTtheTsausageTmentionedTinT(3.1),un cooked,Tdehydrated,TwhichTmayTorT
mayTnotTbeTsmokedTwithTfinalTmoistureTcontentTnotTm oreTthanT35%.T
4.2T SemiRdryTsausage:TtheTsausageTmentionedTinT(3.1 ),TcookedTandTmayTorTmayTnotTbeT
smokedTwithTfinalTmoistureTcontentTnotTmoreTthanT50 %.TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT٣88 REQUIREMENTS8
5.1T TheTfollowingTrequirementsTshallTbeTmetTinTferm entedTsausage:T
5.1.1T TheTmeatsTusedTtoTproduceTtheTproductTshallTb eTderivedTfromTanimalsTslaughteredT
accordingTtoTGSOTstandardTmentionedTinT(2.16).T
5.1.2T TheTmeatsTusedTtoTproduceTtheTproductTshallTb eTinTcomplianceTwithTGSOTstandardT
mentionedTinT(2.3T,T2.5T&T2.18).T
5.1.3TT TheTmeatTusedTforTtheTproductTprocessingTsha llTbeTfromToneTanimalTtype.T
5.1.4T AllTtheTotherTingredientsTusedTforTtheTsausag eTprocessingTshallTbeTinTcomplianceT
withTtheirTrespectiveTGSOTstandards.T
5.1.5T TheTproductTshallTbeTpreparedTaccordingTtoThy gienicTregulationsTstatedTinTGSOT
standardTmentionedTinT(2.7).T
5.1.6TTTT IfTmechanicallyRdebonedTmeatTisTused,TitsT percentageTshallTnotTexceedT10%TofTtheT
totalTweightTofTtheTrawTmeatTusedTtoTprocessTtheTpr oduct.T
5.1.7TTTTT TheTproductTshallTbeTfreeTfromTporkTmeatT andTlardTproductsTorTtheirTderivatives.T
5.1.8TT ItTshallTbeTfreeTfromTforeignTmatterTandTunp leasantTodors..T
5.1.9T ItTshallTcontainTnoTanimalTorgansTorTvisceraT fitTforThumanTconsumption.T
5.1.10T ItTshallThaveTacidicTtasteTwithTtheTtangyTfl avor.T
5.1.11T ItTshallTbeTfreeTfromTartificialTcoloringTma terials.T
5.1.12T TheTproductTshallThaveTaTfinalTpHTofTnotTmor eTthanT5.2.T
5.1.13T TheTsodiumTchlorideT(tableTsalt)TcontentTinT theTfinalTproductTshallTnotTexceedT5%.TT
5.1.14T TheTacidRinsolubleTsaltTshallTnotTexceedT1.5 %TbyTmass.T
5.1.15T TheTcontaminatingTmetallicTelementsTshallTno tTexceedTtheTfollowingT(ppmTonTwetT
bases):T
TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTMercuryTTTTTTTT TTTTTTTTTTTTTTTTTTTTTTTTTTT T0.5T
TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTArsenicTTTTTTTT TTTTTTTTTTTTTTTTTTTTT TT T0.5T
TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTLeadTTTTTTTTTTT TTTTTTTTTTTTTTTTTTTTTTTTTT T TTTT1T
T T T CadmiumT T T T TT0.1T
TTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTTCopperTTTTTTTTT TTTTTTTTTTTTTTTTTTTTTTTTTTT TT20T
TZincT T T T T TT20T
5.1.16 88 Additives8
5.1.16.1TT SodiumTTand/orTpotassiumTnitriteTcontentT inTtheTfinalTproductTshallTnotTexceedT125T
ppmTdeterminedTasTsodiumTnitrite.T
5.1.16.2T NaturalTspices,TcondimentsTandTflavorsTacc ordingTtoTGMP.T
5.1.16.3T BindersTsuchTas:TvegetableTproteinsTandTth eirTproducts,TskimTmilkTpowder,Tcaseins,T
wheyTpowder,TeggTprotein,TandTshallTnotTexceedT3.5% TbyTmass,TindividuallyTorTinT
combination.TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT5.1.16.4T FillersT suchT as:T starch,T wheatT flour,T andT shallT notT exceedT 3.5%T byT mass,T
individuallyTorTinTcombination.T
5.1.16.5T SugarsTsuchTas:TSuccorsTandTDextrose.T
5.1.16.6T SodiumTorTpotassiumTmono,Tdi,TorTpolyphosp hateTdeterminedTasTbentaRphosphoroT
oxide,T,TandTshallTnotTexceedT3000TppmTindividually TorTinTcombination.T
5.1.16.7T AcidulantsTsuchTas:T
RT LacticTacidTandTcitricTacid.TTheTtotalTamountTuse dTinTcombinationTshallTnotT
exceedT1000Tppm.T
RT GluconoRDeltaRlactone.TTheTtotalTamountTusedTshal lTnotTexceedT0.5%TofTtheT
rawTproductTweight.TT
5.1.16.8T AntiRmoldTpreservativeTsuchTas:T
RT PotassiumTsorbateTandTshallTnotTexceedT0.1%TofTth eTrawTproductTweight.T
RT PotassiumTsorbateTsolutionT(2.5%)TorTpropylparabe nT(3.5%)TandTshallTbeTusedT
onlyTforTsoakingTofTtheTsausageTcasingsTbeforeTstuf fingTandTprocessing.T
5.1.16.9T NaturalTsmokeTsolutionsT–TaccordingTtoTGMP .T
5.1.16.10T ItTisTprohibitedTtoTaddTanyTsubstancesTco ntainingToilTorTfatTfromTsourceTotherTthanT
theTsourceTofTtheTmeatTusedTtoTmanufactureTtheTprod uct.TT
5.2T MicrobiologicalTlimitsTshallTnotTexceedTlimitsT statedTinTGSOTmentionedTinT(2.23)T
5.3T PesticideTresidueTshallTnotTexceedTtheTlimitsTp ermittedTstatedTinTGSOT(2.24).T
5.4T RadioactivityT levelsT shallT notT exceedT theT maxim umT limitsT statedT inT GSOT
mentionedTinT(2.27).T
8
DRY8SAUSAGE88
T TheTfollowingTrequirementsTshallTbeTmetTinTsemiRdr yTsausage 8inTadditionTtoTwhatT
hasTbeenTmentionedTinT(4TandT5.1).T
5.5.1T MoistureTcontentTshallTnotTexceedT50%TbyTmass TinTtheTfinalTproduct.T
5.5.2T MoistureTtoTproteinTratioTshallTnotTbeTmoreTt hanT3:1.T
5.5.3T TotalTfatTcontentTinTtheTfinalTproductTshallT notTexceedT35%.T
5.5.4T AfterTfermentation,TtheTproductTmustTbeTcooke dTuntilTitsTcoreTtemperatureTreachesT
72ºCTandTbeTheldTatTthatTtemperatureTforTatTleastT1 0Tminutes.T
8
5.688 DRY8SAUSAGE8
T TheTfollowingTrequirementsTshallTbeTmetTinTdryTsau sage 8inTadditionTtoTwhatThasT
beenTTmentionedTinT(4TandT5):TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT5.6.1T MoistureTcontentTshallTnotTexceedT35T%TbyTmas sTinTtheTfinalTproduct.T
5.6.2T MoistureTtoTproteinTratioTshallTnotTbeTmoreTt hanT1.9:1inTtheTfinalT
product.T
5.6.3T TotalTfatTcontentTinTtheTfinalTproductTshallT notTexceedT40%.T
T
DRY8SAUSAGE8
T InTadditionTtoT5.1TthroughT 5.6.3 ,TtheTfollowingTTrequirementsTshallTbeTmet:T
5.7.1T ItTisTforbiddenTtoTimportTsemiRdryTandTdryTsa usagesTfromTanyTcountryT
whereTthereTareTepidemicTdiseasesTasTdefinedTinTthe TquarantineTrulesTofT
theTGULFTexceptTafterTobtainingTpriorTpermissionTfr omTtheTconcernedT
authorities.T
5.7.2T TheTimportedTlotTshallTbeTaccompaniedTwithTaT certificateTapprovedTandTratifiedTbyT
theTGULFTConsulateTorTanyTdelegatedTbodyTindicating TthatTtheTmeatTusedTinT
sausageTprocessingTwasTfromTanimalsTslaughteredTacc ordingTtoTIslamicTrules,TasT
wellTasTtheTdateTofTslaughtering,TanimalTtypeTandTt hatTtheTproductThasTbeenTfoundT
freeTfromTinfectiousTdiseasesTandTfitTforThumanTcon sumption.T
5.7.3T TheTimportedTlotTshallTbeTaccompaniedTwithTaT certificateTofTtheTcountryTofToriginT
indicatingT theT countryT fromT whichT theT productT wasT i mported,T approvedT andT
ratifiedTbyTtheTGULFTConsulateTorTitsTrepresentativ eT
T
88 SAMPLING8
T SamplesTshallTbeTtakenTaccordingTtoTtheTGSOTstanda rdTmentionedTinT(2.2).T
8
88 METHODS8OF8INSPECTION8AND8EXAMINATION8
7.1T Methods8of8Inspection T
7.1.1T TotalTfatTcontentTshallTbeTdeterminedTaccordi ngTtoTtheTGSOTstandardTmentionedTinT
(2.9).T
7.1.2T TotalT proteinT contentT shallT beT determinedT acc ordingT toT theT GSOT standardT
mentionedTinT(2.10).T
7.1.3T SodiumTchlorideTTshallTbeTdeterminedTaccordin gTtoTtheTGSOTstandardTmentionedTinT
(2.11).T
7.1.4T MoistureTcontentTshallTbeTdeterminedTaccordin gTtoTtheTGSOTstandardTmentionedTinT
(2.12).T
7.1.5T NitriteTcontentTshallTbeTdeterminedTaccording TtoTtheTGSOTstandardTmentionedTinT
(2.13).TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT7.1.6T pHTshallTbeTdeterminedTaccordingTtoTtheTGSOTs tandardTmentionedTinT(2.14).T
7.1.7T GluconoRdeltaRlactoneTcontentTshallTbeTdeterm inedTaccordingTtoTtheTGSOTstandardT
mentionedTinT(2.15).T
7.1.8T PorkTmeatTshallTbeTdeterminedTaccordingTtoTth eTGSOTstandardTmentionedTinT
(2.21).T
7.1.9T LardTshallTbeTdeterminedTaccordingTtoTtheTGSO TstandardTmentionedTinT(2.22).T
7.1.10T MicrobiologicalTexaminationTshallTbeTcarried ToutTaccordingTtoTtheTGSOTstandardT
mentionedTinT(2.4)T
7.1.11T ContaminatingTmetallicTelementsTTshallTbeTde terminedTaccordingTtoTtheTGSOT
standardTmentionedTinT(2.6).TT
7.1.12TTTTTTDetectionTofTcoloringTmatterTshallTbeTc arriedToutTaccordingTtoTtheTTTTTTTTTGSOT
standardTmentionedTinT(2.8).T
7.1.13T DetectionTofTlimitsTofTpesticidesTresidueTsh allTbeTdeterminedTaccordingTtoTTtheT
GSOTstandardTmentionedTinT(2.25).T
7.1.14T DetectionTofThormonesTandTantibioticsTshallT beTcarriedToutTaccordingTtoTtheTGSOT
standardTmentionedTinT(2.26).T
7.1.15T DetectionTofTlimitsTofTradioactivityTlevelsT shallTbeTdeterminedTaccordingTtoTtheT
GSOTstandardTmentionedTinT(2.28).T
7.28 Tests8
T AllT requiredT testsT shallT beT carriedT outT onT theT rep resentativesT samplesT takenT
accordingTtoT(9)TofTthisTstandardTtoTdetermineTitsT complianceTtherewith.T
T
88 PACKAGING,8TRANSPORT8AND8STORAGE T
8.18 Packaging8
8 WithoutTprejudiceTtoTwhatTisTstatedTisTtheTGSOTstan dardTmentionedTinT(2.18TandT
2.19),TtheTfollowingTshallTbeTmet: 8
8.1.1T TheTcontainersTusedTinTpackagingTshallTbeTcle an,Thygienic,TandThermiticallyTsealedT
andTmadeTfromTsuitableTmaterialTwhichTwouldTnotTaff ectTqualityTandTsafeThandlingT
ofTtheTproduct.T T
8.1.2T TheTproductTunitsTinTeachTpackageTshallTbeTid enticalTinTtheTshape,TsizeTandTweight.T
8.288888 Transportation8and8Storage8
T TheT followingT shallT beT metT duringT transportationT a ndT storingT ofT fermentedT
sausage:T
8.2.1T TransportationTshallTbeTcarriedToutTbyTsuitab leTmeansTwhichTwasTnotTpreviouslyT
usedTinTtransportingTofTpoisonousTorTharmfulTsubsta nces.TGSO8STANDARD 8 GSO8…..8/82007 8
8
T
TT8.2.2T TransportationTandTstorageTshallTbeTcarriedTo utTunderTconditionsTwhichTprotectTtheT
productTfromTmechanicalTdamageTandTdecay.TT
8.2.3T TheTshelfRlifeTofTdryTsausageTshallTnotTexcee dT6TmonthsTfromTtheTproductionTdateT
whenTstoredTatT25 °C.T
8.2.4T TheTshelfRlifeTofTsemiRdryTsausageTshallTnotT exceedT3TmonthsTfromTtheT
productionTdateTwhenTstoredTatT4 °C.TT
8.2.5T TheTshelfRlifeTofTslicedTvacuumRpackagedTdryT sausageTshallTnotTexceedT3TmonthsT
fromTtheTproductionTdateTwhenTstoredTatT25 °C.T
8.2.6T TheTshelfRlifeTofTslicedTvacuumRpackagedTsemi RdryTsausageTshallTnotTexceedT3T
monthsTfromTtheTproductionTdateTwhenTstoredTatT4 °C.TT
8
8 LABELLING8
T WithoutTprejudiceTtoTwhatTisTstatedTinTtheTGSOTsta ndardTmentionedTinT(2.1),TtheT
followingTinformationTshallTbeTclearlyTdeclaredTonT theTpackage:T
9.1T TypeTofTmeatTused.T
9.2T SausageTtype(TFermentedTdryTorTsemiRdry).T
9.3T TheT statementT ”unfermentedT sausage”T whenT acidul antsT wereT usedT insteadT ofT
starterTcultureTT
9.4T TheTstatementT“cookedTsausage”TwhenTtheTproduct ThasTbeenTcooked.TT
9.5T PureTmeatTpercentageTinTtheTfinalTproduct.TT
9.6T FatTpercentageTinTtheTfinalT(clearlyTwritten).T
9.7T BindersTandTfillersTadded.T
9.8T TheTstatement”TcasingTtoTbeTremovedTbeforeTeati ng”TwhenTitTisTnotTsuitableTforT
humanTconsumption.T
9.9T StorageTconditions.T
 
T