# 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), Annex Extent: E+W+S+N.I. Annex II to Regulation (EC) No 1333/2008 is amended as follows: (1) Part A is amended as follows: in Table 1, the entry for point 1 is replaced by the following: ‘ 1 Unprocessed foods as defined in Article 3 of Regulation (EC) No 1333/2008, excluding meat preparations as defined by Regulation (EC) No 853/2004 ’ (2) in Part D, the entries for category 08. Meat are replaced by the following: ‘ 08. Meat 08.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 08.2 Meat preparations as defined by Regulation (EC) No 853/2004 08.3 Meat products 08.3.1 Non-heat-treated meat products 08.3.2 Heat-treated meat products 08.3.3 Casings and coatings and decorations for meat 08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates 08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) 08.3.4.2 Traditional 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) 08.3.4.3 Other 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) ’ (3) Part E is amended as follows: (a) the entry for category 08.1 is deleted; (b) the title of category 08.1.1 is replaced by the following: ‘ 08.1 Fresh meat, excluding meat preparations as defined by Regulation (EC) No 853/2004 ’ (c) Category 8.1.2 is amended as follows: (i) the title is replaced by the following: ‘ 08.2 Meat preparations as defined by Regulation (EC) No 853/2004 ’ (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: ‘ E 120 Cochineal, Carminic acid, Carmines 100 only 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 E 150a-d Caramels quantum satis only 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 E 261 Potassium acetate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 262 Sodium acetates quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 300 Ascorbic acid quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 301 Sodium ascorbate quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 302 Calcium ascorbate quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 325 Sodium lactate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 326 Potassium lactate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 330 Citric acid quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 331 Sodium citrates quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 332 Potassium citrates quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 333 Calcium citrates quantum satis only gehakt, prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 338-452 Phosphoric acid — phosphates — di — tri — and polyphosphates 5 000 (1) (4) 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; 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 ’ (iii) the following entries are inserted in their numerical order: ‘ E 100 Curcumin 20 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco E 160c Paprika extract 10 only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca, chorizo fresco, bifteki, soutzoukaki and kebap E 162 Beetroot red quantum satis only merguez type products, salsicha fresca, butifarra fresca, longaniza fresca and chorizo fresco E 249-250 Nitrites 150 (7) (7') only 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) E 260 Acetic acid quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 263 Calcium acetate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 270 Lactic acid quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 327 Calcium Lactate quantum satis only prepacked preparations of fresh minced meat and meat preparations to which other ingredients than additives or salt have been added E 401 Sodium alginate quantum satis only 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 E 402 Potassium alginate quantum satis only 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 E 403 Ammonium alginate quantum satis only 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 E 404 Calcium alginate quantum satis only 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 E 407 Carrageenan quantum satis only 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, E 407a Processed euchema seaweed quantum satis only 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 E 410 Locust bean gum quantum satis only 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 E 412 Guar gum quantum satis only 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 E 413 Tragacanth quantum satis only 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 E 415 Xanthan gum quantum satis only 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 E 500 Sodium carbonates quantum satis only poultry meat preparations, mici, bifteki, soutzoukaki, kebap, seftalia, ćevapčići and pljeskavice E 1414 Acetylated distarch phosphate quantum satis only 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 E 1442 Hydroxy propyl distarch phosphate quantum satis only 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 (7): Maximum amount that may be added during manufacturing (7'): Maximum amount is expressed as Sodium nitrite ’ (d) the title of category 08.2 is replaced by the following: ‘ 08.3 Meat products ’ (e) the title of category 08.2.1 is replaced by the following: ‘ 08.3.1 Non-heat–treated meat products ’ (f) the title of category 08.2.2 is replaced by the following: ‘ 08.3.2 Heat–treated meat products ’ (g) the title of category 08.2.3 is replaced by the following: ‘ 08.3.3 Casings and coatings and decorations for meat ’ (h) the title of category 08.2.4 is replaced by the following: ‘ 08.3.4 Traditionally cured meat products with specific provisions concerning nitrites and nitrates ’ (i) the title of category 08.2.4.1 is replaced by the following: ‘ 08.3.4.1 Traditional immersion cured products (Meat products cured by immersion in a curing solution containing nitrites and/or nitrates, salt and other components) ’ (j) the title of category 08.2.4.2 is replaced by the following: ‘ 08.3.4.2 Traditional 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) ’ (k) the title of category 08.2.4.3 is replaced by the following: ‘ 08.3.4.3 Other 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) ’ --- Source: https://www.legislation.gov.uk/eur/2014/601/annex (the official version) Page: https://openlegislation.uk/eu-regulation-2014-601/annex Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.