ISO 23854:2021 PDF

Fermented meat products — Specification

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Title (English):

ISO 23854:2021

Fermented meat products — Specification

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 10
Publication date:: September 7, 2021
Edition:: ISO IS 23854 edition 1 version 1
ICS:: 67.120.10

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Description (English):

Le présent document spécifie les exigences de production et sanitaires applicables aux produits fermentés à base de viande et établit une série de méthodes d’essai destinées à maîtriser la qualité des produits fermentés à base de viande. Il spécifie également les exigences de transport, de stockage, d’emballage et d’étiquetage. Le présent document est applicable aux produits fermentés à base de viande (du type prêt à consommer), notamment la saucisse fermentée, le jambon sec fermenté et d’autres produits fermentés à base de viande. Il est également applicable à la production de viande fermentée et aux relations commerciales.

Technical details

Technical committee: ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
SKU: ISO 23854:2021

Abstract

Overview - ISO 23854:2021 (Fermented meat products)

ISO 23854:2021 specifies production, sanitary and testing requirements for fermented meat products (ready-to-eat), including fermented sausage, fermented dry-cured ham and other fermented meats. The standard defines sensory and raw material criteria, allowable food additives, physico‑chemical and microbiological limits, sampling procedures, and requirements for labelling, packaging, transportation and storage. It also includes normative annexes for sampling and determining the proteolysis index.

Key topics and technical requirements

Product scope: Ready-to-eat fermented sausage, fermented dry‑cured ham and other fermented meat products produced by microbial fermentation and enzymatic action.
Sensory and visual criteria: Requirements for intact casings, consistent mosaic of meat/fat in sausage, dry clean surfaces and characteristic colour, smell and texture for dry‑cured ham.
Raw materials & additives: Meat must be suitable for human consumption and conform with CAC/GL 52:2003; additives must follow CAC/MISC 6:2005.
Physico‑chemical indexes:
- Fermented sausage: **moisture-to-protein ratio

Related standards

Other ISO standards

Overview - ISO 23854:2021 (Fermented meat products)

Key topics and technical requirements

Product scope: Ready-to-eat fermented sausage, fermented dry‑cured ham and other fermented meat products produced by microbial fermentation and enzymatic action.
Sensory and visual criteria: Requirements for intact casings, consistent mosaic of meat/fat in sausage, dry clean surfaces and characteristic colour, smell and texture for dry‑cured ham.
Raw materials & additives: Meat must be suitable for human consumption and conform with CAC/GL 52:2003; additives must follow CAC/MISC 6:2005.
Physico‑chemical indexes:
- Fermented sausage: **moisture-to-protein ratio

ISO 23854:2021 PDF

Technical details

Abstract

Overview - ISO 23854:2021 (Fermented meat products)

Key topics and technical requirements

Related standards

Abstract

Overview - ISO 23854:2021 (Fermented meat products)

Key topics and technical requirements

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