Terminology Service < Semantic Lookup Platform

All terms in FOODON

Label	Id	Description
21560 - cured ripened raw sausages (efsa foodex2)	FOODON_03542156	[The group includes any type of Cured ripened raw sausages such as matured sausages or dried sausages or smoked firm sausages. Ripened raw-fermented sausages are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings. They receive their characteristic properties (flavour, firm texture, red curing colour) through fermentation processes. Shorter or longer ripening phases combined with moisture reduction (drying) are necessary to build-up the typical flavour and texture of the final product. The products are not subjected to any heat treatment during processing and are in most cases distributed and consumed raw. 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.[https://en.wikipedia.org/wiki/Sausages] and [https://www.google.co.uk/search?tbm=isch&q=Cured ripened raw sausages]]
21540 - teewurst-type sausage (efsa foodex2)	FOODON_03542154	[The group includes any type of Teewurst-type sausage (Theeworst or Teewurst), typically made from pork and smoked. 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.[https://en.wikipedia.org/wiki/Teewurst] and [https://www.google.co.uk/search?tbm=isch&q=Teewurst sausage]]
21520 - cured unripened raw sausages (efsa foodex2)	FOODON_03542152	[The group includes any type of Cured unripened raw sausages such as cured spreadable sausages, fermented spreadable sausages and hot smoked spreadable sausages. 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.[https://en.wikipedia.org/wiki/Sausages] and [https://www.google.co.uk/search?tbm=isch&q=spreadable sausages]]
21550 - fresh kolbasz (efsa foodex2)	FOODON_03542155	[The group includes any type of Fresh kolbasz, also known as fresh kielbasa, a cured, unripened, spiced (paprika, garlic and other spices), often smoked sausage. For the cured ripened variants of kolbasz use the code A025F 'Ripened kolbasz'. 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.[https://en.wikipedia.org/wiki/Kielbasa] and [https://www.google.co.uk/search?tbm=isch&q=Fresh kolbasz]]
21530 - mettwurst-type sausage (efsa foodex2)	FOODON_03542153	[The group includes any type of Mettwurst-type sausage (Mettwurst), based on cured beef and/or pork, ground and lightly spiced with allspice, ginger, mustard and coriander. Mettwurst is usually smoked and has smooth and spreadable consistency. 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.[https://en.wikipedia.org/wiki/Mettwurst] and [https://www.google.co.uk/search?tbm=isch&q=Mettwurst sausage]]
lizard (dried)	FOODON_03310080
mushroom fruitbody (dried)	FOODON_03310082
goat milk (ultra-pasteurized)	FOODON_03310081
quiche with imitation bacon bits	FOODON_03310084
quiche lorraine	FOODON_03310083
wheat starch	FOODON_03310075
haddock tail (raw)	FOODON_03309086
halibut (raw)	FOODON_03309085
squid raw	FOODON_03310077
pacific halibut (raw)	FOODON_03309084
Hippoglossus stenolepis	NCBITaxon_195615
cassia spice	FOODON_03310076
atlantic halibut (raw)	FOODON_03309083
hot pepper relish	FOODON_03310079
21610 - pepperoni/paprika-type sausage (efsa foodex2)	FOODON_03542161	[The group includes any type of Pepperoni/paprika-type sausage usually made from pork and beef and bright red in color. 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.[https://en.wikipedia.org/wiki/pepperoni] and [https://www.google.co.uk/search?tbm=isch&q=Pepperoni/paprika sausage]]