08.2.1

Non-heat-treated processed meat

Number 08.2.1
Name Non-heat-treated processed meat
Details
Parent Category Processed meat

Authorized additives

E Number Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
250only chorizo sausage/salchichon
quantum satisonly pasturmas
150As the sum of carnosol and carnosic acidonly dehydrated meat
5as flavour enhancer only
500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly cured products and preserved products
20only sausages
200only chorizo sausage/salchichon
quantum satisonly sausages
135only sobrasada
10only sausages
1mg/dm2 surface, not present at a depth of 5 mmonly surface treatment of dried cured sausages
200only sobrasada
150Maximum amount that may be added during manufacturing 
quantum satissurface treatment of sausages
5 000The additives may be added individually or in combination The maximum level is expressed as P2O5 
150Expressed on fat basis As the sum of carnosol and carnosic acidexcluding dried sausages
100only sausages
500only cured meat products and preserved meat products
quantum satisThe additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly surface treatment of dried meat products
200The additives may be added individually or in combination Maximum limit expressed on fatonly dehydrated meat
100As the sum of carnosol and carnosic acidonly dried sausages