Excerpt
of the technical regulatory document
1. INTRODUCTION
Il Chianino is hamburger produced with the meat
of Chianina breed cattle and/or their first generation
crossbreeds. It is a ready-to-use product, simple and
fast to prepare. The product can be placed on the market
both raw and cooked and, in both cases, either fresh or
frozen.
This regulatory document aims at enhancing hamburger. For
this purpose, voluntary certification is the instrument
which serves to guarantee the origin of the raw
materials, their processing, the composition of "Il
Chianino" and complete and clear information in
defence of consumers' rights.
1.1 Applicant
The applicant is the company "SALUMIFICIO
TRE TORRI", with legal office on Via R. Grieco no.
27, Località Case Nuove, 50050 Gambassi Terme (FI). The
applicant appoints "3A-Parco Tecnologico
Agroalimentare dell'Umbria S.c.r.l.", working in
compliance with European UNI CEI EN standard 45011, for
the performance of the control activities aimed at
obtaining the certificate of compliance of the product
"Il Chianino" with the requirements of this
regulatory document.
The works of the applicant destined to the production of
"Il Chianino" hamburger and relevant placement
on the market are the following:
- Works located on Via Parri no. 2,
50051 Castelfiorentino (FI) for the raw product,
both fresh and frozen.
- Works located in Località Pian
dei Mori, 53018 Sovicille (SI) for the raw and/or
cooked product, both fresh and frozen
Both works are acknowledged with the P
EEC stamp and comply with President's Decree 309/98.
2. PRODUCT COMPLIANCE
REQUIREMENTS
2.1 Product Description
The exact name of the product which is the
object matter of this regulatory document is "Il
Chianino".
"Il Chianino" is hamburger produced with the
meat of pure Chianina breed cattle and/or their first
generation crossbreeds. It is a ready-to-use product,
simple and fast to prepare. The product can be placed on
the market both raw and cooked and, in both cases, either
fresh or frozen, packaged in single or multiple servings.
The raw materials used to obtain "Il Chianino"
and which distinguish the product may be:
- the meat of pure Chianina breed
cattle, even those recorded in the National
Genealogical book and/or
- the meat of pure Chianina breed
cattle labelled in compliance with community
regulation no. 820/97 and/or
- meat obtained from cattle having
only one parent of pure Chianina breed labelled
in compliance with community regulation no.
820/97 or equivalent identification documents.
The finished "Il Chianino"
product is shaped like an oval or round medallion in
different shades of deep red; the diameter of each single
medallion may range from 8 to 15 cm, its weight from 50
to 200 g.
Main chemical and microbiological
characteristics:
* as per annexes II and IV of the President's
Decree of 3 August 1998 no. 309
2.2 Distinctive Elements of the
Product
As stated in paragraph 2.1, at least 50% of the
gene pool of the meat used to produce "Il
Chianino" can be ascribed to the Chianina breed:
this factor represents a distinctive element that
characterises the product in question and is therefore
stated on the label.
Another distinctive factor is bound to the working
process. More specifically, freezing operations - where
applicable - are performed with the aid of machinery
which, in addition to working with N2 flow, allow
freezing the product quickly piece by piece. This favours
the conservation of the organoleptic and nutritional
properties of the product until its preparation. For the
fresh, raw or precooked product, the packaging step
represents an additional distinctive element. In fact, it
can be carried out in a "protective atmosphere"
obtained thanks to the conditioning of the gaseous volume
inside the fresh product package by means of gas inlet
(O2, CO2, N2) in variable proportions.
The reactivation times required for "Il
Chianino" are short, thus facilitating preparation.
They are summarised in the following table.
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