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 in the interest of legal clarity it is appropriate to use for the purposes of category 8 the terms fresh meat meat preparations and meat products as defined in regulation ec no 853 2004. the commission has received requests for the uses certain additives in meat preparations and it is appropriate to include those uses in the union list where they comply with the general conditions of use of food additives laid down in regulation ec no 1333 2008 and taking into account the need to maintain certain traditional products on the market in some member states - curcumin e 100 carmines e 120 caramels e 150a-d paprika extract e 160c and beetroot red e 162 for the colouring of merguez type products and salsicha fresca mici butifarra fresca longaniza fresca chorizo fresco bifteki soutzoukaki kebap cevapcici and pljeskavice - the use of acetic acid and acetates e 260 - 263 lactic acid and lactates e 270 e 325-327 ascorbic acid and ascorbates e 300-302 citric acid and citrates e 330-333 - phosphoric acid - phosphates - di - tri- and polyphosphates e 338 - 452 only in preparations where brine has been injected and in kasseler brate surfleisch toorvorst saslokk ahjupraad and burger meat with a minimum vegetable and or cereal content of 4 mixed within the meat and finnish grey salted christmas ham - nitrites e 249 - 250 as a preservative in certain traditional products lomo de cerdo adobado pincho moruno careta de cerdo adobada costilla de cerdo adobada kasseler brate surfleisch toorvorst saslokk ahjupraad kieubasa surowa biaua kieubasa surowa metka and tatar wouowy danie tatarskie - alginates e 401 - 404 carrageenan e 407 processed euchema seaweed e 407a locust bean gum e 410 guar gum e 412 tragacanth e 413 xanthan gum e 415 acetylated distarch phosphate e 1414 and hydroxy propyl distarch phosphate e 1442 in meat preparations to which ingredients have been injected and in meat preparations composed of meat parts that have been handled differently minced sliced or processed and that are combined together e.g. roulades containing minced meat - sodium carbonates e 500 as humectant in poultry meat preparations mici bifteki soutzoukaki kebap seftalia cevapcici and pljeskavice and - acetylated distarch phosphate e 1414 and hydroxy propyl distarch phosphate e 1442 in preparations in which ingredients have been injected in meat preparations composed of meat parts that have been handled differently and in gyros souvlaki bifteki soutzoukaki keba and seftalia