Entry: Fresh raw sausages
Notation:
A024G
Fresh sausages are made normally from pork, but sometimes also, beef or veal. The meat is not cured, sausages must be refrigerated and fully cooked before serving. The group includes any type of Fresh raw sausages to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors.
Facets
| Part-nature |
Sausages (as part-nature)
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| Process |
Mincing / chopping / cutting
| Seasoning
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Create code:
Hierarchies
| Hierarchy Master | Broader Sausages | Narrower Italian-style sausage | Chipolata-type sausage | Fresh bratwurst | Breakfast-type sausage |
| Hierarchy Reporting | Broader Sausages | Narrower Chipolata-type sausage | Fresh bratwurst | Italian-style sausage | Breakfast-type sausage |
| Hierarchy Exposure | Broader Sausages | Narrower Breakfast-type sausage | Fresh bratwurst | Italian-style sausage | Chipolata-type sausage |
| Hierarchy Bio monitoring | Broader Sausages | Narrower Breakfast-type sausage | Chipolata-type sausage | Italian-style sausage | Fresh bratwurst |
| Hierarchy Ingredient | Broader Sausages | Narrower Breakfast-type sausage | Chipolata-type sausage | Fresh bratwurst | Italian-style sausage |
Full Details
| allFacets |
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| broader |
Sausages
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| broader_biomo |
Sausages
|
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| broader_expo |
Sausages
|
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| broader_ingred |
Sausages
|
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| broader_report |
Sausages
|
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| definition |
Fresh sausages are made normally from pork, but sometimes also, beef or veal. The meat is not cured, sausages must be refrigerated and fully cooked before serving. The group includes any type of Fresh raw sausages to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| foodExOldCode |
A.01.000812 |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0001 |
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| hierarchyCode_expo |
Z0006.0012.0001 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0001 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0001 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0001 |
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| in scheme |
Ingredient
| Food type Identifiers
| Reporting hierarchy
| Exposure hierarchy
| Zoonoses hierarchy
|
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| lastVersion |
01.04.048 |
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| narrower |
Italian-style sausage
| Chipolata-type sausage
| Fresh bratwurst
| Breakfast-type sausage
|
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| narrower_biomo |
Breakfast-type sausage
| Chipolata-type sausage
| Italian-style sausage
| Fresh bratwurst
|
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| narrower_expo |
Breakfast-type sausage
| Fresh bratwurst
| Italian-style sausage
| Chipolata-type sausage
|
||||
| narrower_ingred |
Breakfast-type sausage
| Chipolata-type sausage
| Fresh bratwurst
| Italian-style sausage
|
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| narrower_report |
Chipolata-type sausage
| Fresh bratwurst
| Italian-style sausage
| Breakfast-type sausage
|
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| notation |
A024G |
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| pref label |
Fresh raw sausages |
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| scope note |
Fresh sausages are made normally from pork, but sometimes also, beef or veal. The meat is not cured, sausages must be refrigerated and fully cooked before serving. The group includes any type of Fresh raw sausages to be cooked. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity. The eventual removal of not edible parts is unspecified. When relevant, information on the part consumed/analysed has to be reported with additional facet descriptors. |
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| state |
Composite food simple
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| termType |
Core term
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| type |
Concept
| Food-type
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| validFrom |
1 Jan 2010 00:00:00.000
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