Does an FD&C color, e.g., Red #3 or Red #40, have to be declared in the ingredients statements of meat and poultry products when it is added to cure mixes as a tint to distinguish nitrite from salt?
Related Questions
- Does an FD&C color, e.g., Red #3 or Red #40, have to be declared in the ingredients statements of meat and poultry products when it is added to cure mixes as a tint to distinguish nitrite from salt?
- What is the difference between red meat and white meat other than color?
- What makes smoked sausage red in color?
