62. Corned, cured, pickled or salted meat

Corned meat, cured meat, pickled meat or salted meat, including ham and bacon, is meat cooked or uncooked, which has been prepared by treatment with salt, sugar, vinegar, or spices, whether singly or in combination.

Corned meat, cured meat, pickled meat or salted meat may contain soluble inorganic phosphates in proportion not exceeding the equivalent of 0.3% of phosphorus pentoxide, P2O5.

Corned meat, cured meat, pickled meat or salted meat may contain sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product do not exceed the permitted levels specified in Part I of the Fourth Schedule.

Corned meat, cured meat, pickled meat or salted meat, including ham and bacon, is meat cooked or uncooked, which has been prepared by treatment with salt, sugar, vinegar, or spices, whether singly or in combination.

Corned meat, cured meat, pickled meat or salted meat may contain soluble inorganic phosphates in proportion not exceeding the equivalent of 0.3% of phosphorus pentoxide, P2O5.

Corned meat, cured meat, pickled meat or salted meat may contain sodium nitrite, potassium nitrite, sodium nitrate or potassium nitrate, alone or in combination, provided that the amount of nitrites and nitrates present in the final product do not exceed the permitted levels specified in Part I of the Fourth Schedule.