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Trading Standards
Additives in Meat Preparations
Meat preparations
57. The scope of the “meat preparations” category (08.2) has been the subject of extensive discussion in EU food additives working group. UK products such as breakfast sausages and burger meat with a minimum vegetable and/or cereal content of 4% are amongst those considered to be meat preparations as defined by Regulation (EC) No. 853/2004, in which are permitted only a restricted number of additives. a much wider range of additives is permitted in the meat products category (08.3).
58. A number of additives that are not in conformity with the provisions of the old Directives nor with Annex II have been used in meat preparations in several Member States due to historical differences in interpretation of the legislation. There has therefore been a need to amend the legislation to permit certain current practices where appropriate. These amendments are set out in European Commission Regulation (EC) 601/2014, amending Annex II of Regulation 1333/2008, which came into force on 25 June 2014 (please see link below).
http://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32014R0601&from=EN
59. The new legislation will permit a number of additional additives in specific meat preparations, including phosphates in burger meat with a minimum vegetable and/or cereal content of 4%. will clarify the definitions of the various meat categories within the legislation. and will amend the carry-over rule to permit additives to be used in food ingredients used in unprocessed meat preparations e.g. MSG (E 621) in the seasonings used in burgers.
60. In compound foods such as Cordon Bleu chicken, in which a fresh meat preparation is coated with cheese and breadcrumbs, the whole product should be considered a food consisting of several components i.e. a meat preparation which is not permitted to be coloured, cheese which can contain certain colours and a breadcrumb coating which can also contain colours. The note in EC Directive 94/36 which had clarified this principle will be re-instated in guidance on carry-over which the Commission intends to draw up within the next few months.
Food additives – Regulation 1333/2008 24 October 2015
61. European Commission Guidance on Regulation (EC) No. 853/2004 includes guidance on the definitions of “meat preparations” and “meat products” (at Section 5.9) which can be used to determine which additives are permitted in individual products. please see link below: