Is it bacon? Understand changes in product preparation and naming

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Now manufacturers will have to clarify when bacon is not made from pork belly. A slice of ham or bacon has about 23 g of processed meat Casey DeViese/Unplash Starting this Wednesday (1st), manufacturers will have to make it clear when bacon is not made from pork belly, the most traditional cut for that food. This is because of new rules for food production published by the Ministry of Agriculture and Livestock (Mapa) in February. The rule specifies that only products made from the abdominal portion can continue to be called just bacon on the packaging. In the others, it will be necessary to mention which part of the pig was used: shoulder bacon, for example. The government also increased the list of additional ingredients allowed in bacon and established the ideal temperature for the product to be sold outside refrigerators. Establishments will have 1 year to make the necessary changes to the products. Check out the details of the changes: What can be called bacon The traditional bacon differential New ingredients Rules for sale at room temperature When the change hits the shelves 🥓 What can be called bacon How it was Bacon is originally made by the pork belly, explains Adriana Lara, specialist in quality management and food safety at the Brazilian Association of Bars and Restaurants (Abrasel). He is a preparer based on the following steps: salting: process of salting the meat; curing: use of additional ingredients to increase food preservation, such as salt, sugar or nitrites; smoking: bacon is exposed to smoke to preserve and modify its flavor. In the old regulations, any part of the pig’s body that was prepared in the same way as traditional bacon could be called bacon, with the designation “bacon style” on the packaging. In addition to the use “bacon style”, the law also allowed the use of adjacent muscles, without bone, accompanied by the words “special” or “extra” on its packaging. How it works Now, the product made from pork belly will only be called bacon. Any other piece will be called “bacon de [parte a qual foi feita]”, for example, “bacon de shank” or “bacon de loin”. Thus, the term “bacon style” is no longer used. Furthermore, the word bacon may not be repeated anywhere else on the packaging, such as next to the name of the product. For chef and small producer Rafael Cardoso, the issue of calling a product by the name of another is something very common in Brazil. “For example, here in Brazil we call chorizo, sausage. In Portugal, chorizo ​​is blood chorizo ​​and sausage is what we know around here as a thin, fresh sausage, there is no cured sausage”, he says. That is why chef Kiko Faria, from the restaurant Bão Culinária Afetiva, believes that with the new norm will make it clearer to the consumer what he is buying and which bacon he prefers, the traditional one or the ones from the other parts. , meat and fat. In the other portions, these two parts are separated. “The other parts, when we buy, you see that there are parts that have more meat. Other parts that have less meat. Bacon, no, it has a standardization”, says Adriana. That is why bacon from the belly is more valued. Bacon producers will have to make it clear when it is not made from pork belly Luisa Rivas/g1 However, because it is more fat, there was a demand from the public for “skinny bacon”, with more meat. Therefore, the same process was applied to other parts of the animal’s body, explains Ana Lúcia da Silva Corrêa Lemos, director of the Institute’s Meat Technology Center de Tecnologia de Alimentos (Ital), linked to the São Paulo state government. , in addition to condiments, aromas and spices. How it works Now, the elaboration can rely on mono and disaccharide carbohydrates, maltodextrin, condiments and spices, water, food additives and technology aids, provided for in legislation specific from the regulatory body of health and authorized by the Ministry of Agriculture, in addition to low sodium salts. Ana Lúcia explains that these products were already part of the bacon production routine and that, in order to carry out the curing process in the industry, these additives are important, as they give the bacon its aroma and conservation. 🌡️ Rules for sale at room temperature How it was Not specified. How it works Bacon produced to be marketed at room temperature must have a maximum water activity (Aw) of 0.85 during smoking. The relationship between the vapor pressure of a food and the vapor pressure of pure water at the same temperature is thus called. This makes the food safer for the consumer, but it is something that the industry did not use to practice and that will make the smoking process take longer to complete, which is why it may be the most laborious change for the sector, explains Ana Lúcia. 🕗 When change hits the shelves Establishments will have one year to make the necessary changes to products. Those manufactured by the end of the adaptation period may be marketed until the end of their expiration date. Also read: ‘You’ve always eaten insects without knowing it’: company sells cricket flour that turns into snacks Coconut water helps fight hangovers: nutritionist gives tips Mad cow: know the disease ▶️ WATCH and find out where food comes from: Where does it come from? olive oil comes from where peanuts come from where what i eat comes from: honey

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