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Rolnictwo i żywność · 17.03.1994

Ascorbic Acid, Erythorbic Acid, Citric Acid, Sodium Ascorbate, and Sodium Citrate on Beef, Lamb, and Pork Cuts

The US Food Safety and Inspection Service (FSIS) is amending federal regulations to permit the use of ascorbic acid, erythorbic acid, and other substances to delay discoloration on beef, lamb, and pork cuts, in response to a petition by Wilson Foods Corporation.

Source: Federal Register — Agriculture DepartmentOpen original release →