08.1.2

Meat preparations as defined by Regulation (EC) No 853/2004

Number 08.1.2
Name Meat preparations as defined by Regulation (EC) No 853/2004
Details
Parent Category Unprocessed meat

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
quantum satisonly breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
100only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
450The additives may be added individually or in combination Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be presentonly breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat
quantum satisonly prepacked preparations of fresh minced meat
quantum satisonly gehakt and prepacked preparations of fresh minced meat
25only breakfast sausages with a minimum cereal content of 6 % and burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat; In these products, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving those products their typical appearance
quantum satisonly surface treatment of sausages
450The additives may be added individually or in combination Maximum levels are expressed as SO2 relate to the total quantity, available from all sources, an SO2 content of not more than 10 mg/kg or 10 mg/l is not considered to be presentonly salsicha fresca, longaniza fresca, butifarra fresca
5 000The additives may be added individually or in combination The maximum level is expressed as P2O5only breakfast sausages; in this product, the meat is minced in such a way so that the muscle and fat tissue are completely dispersed, so that fibre makes an emulsion with the fat, giving the product its typical appearance