- Industry: Government
- Number of terms: 41534
- Number of blossaries: 0
- Company Profile:
A coloring containing any dye or pigment manufactured by a process of synthesis or other similar artifice, or a coloring which was manufactured by extracting naturally produced dyes or pigments from a plant or other material.
Industry:Food (other)
Artificial flavors are restricted to an ingredient which was manufactured by a process of synthesis or similar process. The principal components of artificial flavors usually are esters, ketones, and aldehyde groups. These ingredients are declared in the ingredients statement as “Artificial Flavors” without naming the individual components.
Industry:Food (other)
Technique for creating a shelf-stable container by placing a commercially sterile product into a commercially sterile container in a commercially sterile environment. The sealed container is designed to maintain product sterility until the seal is broken.
Industry:Food (other)
A centralized FSIS database that stores inspection results and provides a record of how each exporting country maintains inspection controls.
Industry:Food (other)
The cured belly of a swine carcass. If meat from other portions of the carcass is used, the product name must be qualified to identify the portions, e.g., “Pork Shoulder Bacon.” “Certified” refers to products that have been treated for trichinae.
Industry:Food (other)
Living single-cell organisms. Bacteria can be carried by water, wind, insects, plants, animals, and people and survive well on skin and clothes and in human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestines, and room-temperature foods. Often bacteria are maligned as the causes of human and animal disease, but there are certain types which are beneficial for all types of living matter.
Industry:Food (other)
To moisten meat or other food while cooking. Melted butter or other fat, meat drippings, or liquid such as stock is spooned or brushed on food as it cooks to moisten it.
Industry:Food (other)
Bone-in poultry products that are injected or marinated with a solution containing butter or other edible fat, broth, stock or water plus spices, flavor enhancers and other approved substances must be labeled as basted or self basted. The maximum added weight of approximately 3% solution before processing is included in the net weight on the label. Label must include a statement identifying the total quantity and common or usual name of all ingredients in the solution, e.g., “Injected with approximately 3% of a solution of ____________ (list of ingredients).” Use of terms “basted” or “self-basted” on boneless poultry products is limited to 8% of the weight of the raw poultry before processing.
Industry:Food (other)
“Beef Patties” shall consist of chopped fresh and/or frozen beef with or without the addition of beef fat and/or seasonings.
Industry:Food (other)
Hard fat from kidneys and loin, mainly used for tallow. May be labeled as “Beef Fat” or “Beef Suet.”
Industry:Food (other)
