08.2.2

Heat-treated processed meat

Number 08.2.2
Name 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
1 000The 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 pâté
150As the sum of carnosol and carnosic acidOnly dehydrated meat
250only libamáj, libamáj egészben, libamáj tömbben
quantum satisonly sausages, pâtés and terrines
25only luncheon meat
100Maximum 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 environmentonly sterilised meat products (Fo > 3,00)
500E 315 and E 316 are authorised individually or in combination, maximum limit is expressed as erythorbic acidonly cured meat products and preserved meat products
150Maximum 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 environmentExcept sterilised meat products (Fo > 3,00)
5 000The additives may be added individually or in combination The maximum level is expressed as P2O5except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
1 500 
quantum satissurface treatment of sausages only
quantum satisonly foie gras, foie gras entier, blocs de foie gras / Libamáj, libamáj egészben, libamáj tömbben
1 000The 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 aspic
500The 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 aspic
20only sausages, pâtés and terrines
150Expressed on fat basis As the sum of carnosol and carnosic acidexcluding dried sausages
10only sausages, pâtés and terrines
100only sausages, pâtés and terrines
100As the sum of carnosol and carnosic acidonly dried sausages
5as flavour enhancer only, except for foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
5 000The additives may be added individually or in combination Expressed on fat basisexcept foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben
4 000The additives may be added individually or in combinationonly minced and diced canned meat products