Entry: Italian-type salami - showing version 1
Notation:
A024Y
The group includes any type of Italian-type salami, including many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some finely chopped lean beef; frequently moistened with red wine or grape juice; usually highly seasoned with garlic and various spices; air dried; chewy texture. 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)
|
| Process |
Mincing / chopping / cutting
| Seasoning
| Ripening
| Curing
|
Create code:
Hierarchies
| Hierarchy Master | Broader Salami-type sausage | Narrower |
| Hierarchy Reporting | Broader Salami-type sausage | Narrower |
| Hierarchy Exposure | Broader Salami-type sausage | Narrower |
| Hierarchy Bio monitoring | Broader Salami-type sausage | Narrower |
| Hierarchy Ingredient | Broader Salami-type sausage | Narrower |
Full Details
| allFacets |
|
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| broader |
Salami-type sausage
|
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| broader_biomo |
Salami-type sausage
|
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| broader_expo |
Salami-type sausage
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| broader_ingred |
Salami-type sausage
|
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| broader_report |
Salami-type sausage
|
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| definition |
The group includes any type of Italian-type salami, including many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some finely chopped lean beef; frequently moistened with red wine or grape juice; usually highly seasoned with garlic and various spices; air dried; chewy texture. 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.01.000845 |
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| hierarchyCode_biomo |
Z0001.0024.0002.0003.0002.0002.0001.0001 |
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| hierarchyCode_expo |
Z0006.0012.0002.0002.0001.0001 |
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| hierarchyCode_ingred |
Z0012.0006.0001.0003.0002.0002.0001.0001 |
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| hierarchyCode_master |
Z0001.0001.0004.0001.0003.0002.0002.0001.0001 |
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| hierarchyCode_report |
Z0001.0012.0006.0001.0003.0002.0002.0001.0001 |
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| in scheme |
Food type Identifiers
| Exposure hierarchy
| Ingredient
| Zoonoses hierarchy
| Reporting hierarchy
|
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| lastVersion |
01.04.048 |
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| notation |
A024Y |
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| pref label |
Italian-type salami |
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| scope note |
The group includes any type of Italian-type salami, including many varieties named for towns and localities, e.g., Genoa, Milano, Sicilian; principally cured lean pork, coarsely chopped and some finely chopped lean beef; frequently moistened with red wine or grape juice; usually highly seasoned with garlic and various spices; air dried; chewy texture. 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 |
Extended term
|
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| type |
Food-type
| Concept
|
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| validFrom |
1 Jan 2010 00:00:00.000
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