{
  "url": "https://openlegislation.uk/eu-regulation-2014-601/annex",
  "json_url": "https://openlegislation.uk/eu-regulation-2014-601/annex.json",
  "legislation": "eur/2014/601",
  "legislation_title": "Commission Regulation (EU) No 601/2014 of 4 June 2014 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council as regards the food categories of meat and the use of certain food additives in meat preparations (Text with EEA relevance)",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2014-601",
  "path": "annex",
  "kind": "annex",
  "number": null,
  "heading": null,
  "text": "Annex II to Regulation (EC) No 1333/2008 is amended as follows:\n(1) Part A is amended as follows:\nin Table 1, the entry for point 1 is replaced by the following:\n‘\n1\nUnprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004\n’\n(2) in Part D, the entries for category 08. Meat are replaced by the following:\n‘\n08.\nMeat\n08.1\nFresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004\n08.2\nMeat preparations as defined by Regulation (EC) No 853/2004\n08.3\nMeat products\n08.3.1\nNon-heat-treated meat products\n08.3.2\nHeat-treated meat products\n08.3.3\nCasings and coatings and decorations for meat\n08.3.4\nTraditionally cured meat products with specific provisions concerning nitrites and nitrates\n08.3.4.1\nTraditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)\n08.3.4.2\nTraditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)\n08.3.4.3\nOther traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)\n’\n(3) Part E is amended as follows:\n(a) the entry for category 08.1 is deleted;\n(b) the title of category 08.1.1 is replaced by the following:\n‘\n08.1\nFresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004\n’\n(c) Category 8.1.2 is amended as follows:\n(i) the title is replaced by the following:\n‘\n08.2\nMeat preparations as defined by Regulation (EC) No 853/2004\n’\n(ii) the entries for E 120, E 150a-d, E 262, E 300, E 301, E 302, E 325, E 326, E 330, E 331, E 332, E 333 and E 338-452 are replaced by the following:\n‘\nE 120\nCochineal, Carminic acid, Carmines\n100\nonly breakfast sausages with a minimum cereal content of 6 %, burger meatwith 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza fresca, chorizo fresco, cevapcici and pljeskavice\nE 150a-d\nCaramels\nquantum satis\nonly breakfast sausages with a minimum cereal content of 6 %, burger meatwith 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), merguez type products, salsicha fresca, mici, butifarra fresca, longaniza frescaand chorizo fresco\nE 261\nPotassium acetate\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 262\nSodium acetates\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 300\nAscorbic acid\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 301\nSodium ascorbate\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 302\nCalcium ascorbate\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 325\nSodium lactate\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 326\nPotassium lactate\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 330\nCitric acid\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 331\nSodium citrates\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 332\nPotassium citrates\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 333\nCalcium citrates\nquantum satis\nonly gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 338-452\nPhosphoric acid — phosphates — di — tri — and polyphosphates\n5 000\n(1) (4)\nonly 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; Finnish grey salted Christmas ham burger meat with a minimum vegetable and/or cereal content of 4 % mixed within the meat, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk,and ahjupraad\n’\n(iii) the following entries are inserted in their numerical order:\n‘\nE 100\nCurcumin\n20\nonly merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco\nE 160c\nPaprika extract\n10\nonly merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap\nE 162\nBeetroot red\nquantum satis\nonly merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco\nE 249-250\nNitrites\n150\n(7) (7')\nonly lomo de cerdo adobado, pincho moruno, careta de cerdo adobada, costilla de cerdo adobada, Kasseler, Bräte, Surfleisch, toorvorst, šašlõkk, ahjupraad, kiełbasa surowa biała, kiełbasa surowa metka, and tatar wołowy (danie tatarskie)\nE 260\nAcetic acid\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 263\nCalcium acetate\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 270\nLactic acid\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 327\nCalcium Lactate\nquantum satis\nonly prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added\nE 401\nSodium alginate\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki\nE 402\nPotassium alginate\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki\nE 403\nAmmonium alginate\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap gyros and souvlaki\nE 404\nCalcium alginate\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki\nE 407\nCarrageenan\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki,\nE 407a\nProcessed euchema seaweed\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki\nE 410\nLocust bean gum\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki\nE 412\nGuar gum\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki\nE 413\nTragacanth\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki\nE 415\nXanthan gum\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together. Except bifteki, soutzoukaki, kebap, gyros and souvlaki\nE 500\nSodium carbonates\nquantum satis\nonly poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice\nE 1414\nAcetylated distarch phosphate\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia\nE 1442\nHydroxy propyl distarch phosphate\nquantum satis\nonly preparations in which ingredients have been injected; meat preparations composed of meat parts that have been handled differently: minced, sliced or processed and that are combined together, gyros, souvlaki, bifteki, soutzoukaki, kebap and seftalia\n(7): Maximum amount that may be added during manufacturing\n(7'): Maximum amount is expressed as Sodium nitrite\n’\n(d) the title of category 08.2 is replaced by the following:\n‘\n08.3\nMeat products\n’\n(e) the title of category 08.2.1 is replaced by the following:\n‘\n08.3.1\nNon-heat–treated meat products\n’\n(f) the title of category 08.2.2 is replaced by the following:\n‘\n08.3.2\nHeat–treated meat products\n’\n(g) the title of category 08.2.3 is replaced by the following:\n‘\n08.3.3\nCasings and coatings and decorations for meat\n’\n(h) the title of category 08.2.4 is replaced by the following:\n‘\n08.3.4\nTraditionally cured meat products with specific provisions concerning nitrites and nitrates\n’\n(i) the title of category 08.2.4.1 is replaced by the following:\n‘\n08.3.4.1\nTraditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components)\n’\n(j) the title of category 08.2.4.2 is replaced by the following:\n‘\n08.3.4.2\nTraditional dry cured products. (Dry curing process involves dry application of curing mixture containing nitrites and/or nitrates, salt and other components to the surface of the meat followed by a period of stabilisation/maturation)\n’\n(k) the title of category 08.2.4.3 is replaced by the following:\n‘\n08.3.4.3\nOther traditionally cured products. (Immersion and dry cured processes used in combination or where nitrite and/or nitrate is included in a compound product or where the curing solution is injected into the product prior to cooking)\n’",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2014/601/annex",
    "retrieved_at": "2026-11-01T14:47:35.725620+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}