Rôti from Turkey

Description

Rôti from Turkey
Rôti from Turkey Halal cuit, traité in salaison with eau ajoutée
Barcode: 3560070502615

Certified as: Halal, French Society of Halal Meat Control – Great Mosque of Paris

Ingredients: Viande from Filet from Turkey Halal (82%), eau (13,3%), Salt, Corn Gluten, Glucose Syrup, Dextrose, Aroma, Natural Flavors, gélifiant : Algae Euchema transformées, antioxydant : Sodium Erythorbate, Preservatives : Sodium Nitrite, Food Coloring from Surface : Caramel ordinaire.

Shipped from: France – France

Manufacturer:
Carrefour France

Available at the following stores: Carrefour

Weight: 160 g

Serving size: Slices 40 g

Food Traces: Gluten

Number of additives / E-numbers: 4 – e150a,e250 (Sodium nitrite (food additive E250) is used in the food industry as color fixer and preservative clamp in meat and fish products. Chemical formula of sodium nitrite is: NaNO2. In pure form the additive E250 represents white hygroscopic crystal powder with slightly yellowish shade. Sodium nitrite is well dissolved in water. On air the additive E250 is exposed to slow oxidation with formation of sodium nitrate (NaNO3). Industrial use of sodium nitrite began in 1906 when its positive properties were discovered at production of meat products and it was approved for the first time as food additive. Now for receiving sodium nitrite in industrial production the reaction of interaction of compounds of sodium with the connections containing nitrite ion in the water environment is applied. The deposit is received during reaction, is evaporated and cooled. The received white powder also is E250 additive preservative. Sodium nitrite is very toxic substance. The lethal dose for the person makes from 2 to 6 grams depending on the organism structure. The wrong use of food additive E250 while production of meat or fish food can cause serious Peasonings therefore the sodium nitrite is used in mixture with food salt),e316 (It is the sodium salt of erythorbic acid, stereoisomer of sodium ascorbate. Likewise, it is used as an antioxidant, preservative and curing accelerator in meat and fish products. The European food additive number for it is E316. Sodium erythorbate is used primarily to bring out nice red color in meat or fish products as it can accelerate the reduction of nitrite & nitrate to nitric oxide which generates the pink colour in meat.),e407 (A natural polysaccharide, produced by different seaweeds (Chrondrus crispus, Gigartina stellata, Euchema spinosum, E. cottonii) in Europe, Asia and America. It is complex mixture of polysaccharides. E407a has slightly different composition; moreover, it contains considerable amount of cellulose. Side effects: None known in the concentrations used, although high concentrations bring about flatulence and bloating, due to fermentation by the intestinal microflora (in the same way as all indigestible polysaccharides). Short-chain carrageenans may cause intestinal leakage and are not permitted for use in foods)a

National Nutrition Category: Fish Meat Eggs / Processed Meat

Nutrition Facts: