|
| 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only pâté |
|
| 150 | As the sum of carnosol and carnosic acid | Only dehydrated meat |
|
| 250 | | only libamáj, libamáj egészben, libamáj tömbben |
|
| quantum satis | | only sausages, pâtés and terrines |
|
| 25 | | only luncheon meat |
|
| 100 | Maximum amount that may be added during manufacturing
Fo-value 3 is equivalent to 3 minutes heating at 121 °C (reduction of the bacterial load of one billion spores in each 1 000 cans to one spore in a thousand cans)
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | only sterilised meat products (Fo > 3,00) |
|
| 500 | E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acid | only cured meat products and preserved meat products |
|
| 150 | Maximum amount that may be added during manufacturing
Nitrates may be present in some heat-treated meat products resulting from natural conversion of nitrites to nitrates in a low-acid environment | Except sterilised meat products (Fo > 3,00) |
|
| 5 000 | The additives may be added individually or in combination
The maximum level is expressed as P2O5 | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
| 1 500 | | |
|
| quantum satis | | surface treatment of sausages only |
|
| quantum satis | | only foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben |
|
| 1 000 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only aspic |
|
| 500 | The additives may be added individually or in combination
The maximum level is applicable to the sum and the levels are expressed as the free acid | only aspic |
|
| 20 | | only sausages, pâtés and terrines |
|
| 150 | Expressed on fat basis
As the sum of carnosol and carnosic acid | excluding dried sausages |
|
| 10 | | only sausages, pâtés and terrines |
|
| 100 | | only sausages, pâtés and terrines |
|
| 100 | As the sum of carnosol and carnosic acid | only dried sausages |
|
| 5 | | as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
| 5 000 | The additives may be added individually or in combination
Expressed on fat basis | except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben |
|
| 4 000 | The additives may be added individually or in combination | only minced and diced canned meat products |