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| quantum satis | | only 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 |
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| 100 | | only 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 |
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| 450 | The 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 present | only breakfast sausages; Burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat |
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| quantum satis | | only prepacked preparations of fresh minced meat |
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| quantum satis | | only gehakt and prepacked preparations of fresh minced meat |
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| 25 | | only 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 |
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| quantum satis | | only surface treatment of sausages |
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| 450 | The 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 present | only salsicha fresca, longaniza fresca, butifarra fresca |
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| 5 000 | The additives may be added individually or in combination
The maximum level is expressed as P2O5 | only 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 |