Use and declaration of additives in meat products: New legal regulations

Veterinarski Glasnik

Milanović-Stevanović Mirjana¹  Vuković Ilija² 

[1] Institut za higijenu i tehnologiju mesa, Beograd;Katedra za higijenu i tehnologiju namirica animalnog porekla, Fa- kultet veterinarske medicine, Beograd;

关键词: additives;    meat products;    declarations;    legal regulations;   

DOI  :  10.2298/VETGL0502029V

来源: DOAJ

【 摘 要 】

The paper presents the more important additives used in meat products, their functional characteristics, the permitted quantities and declaration in keeping with the new legal regulations. Additives important for meat products, according to their functional characteristics, can be preservatives, antioxidants, stabilizers, emulsifiers, emulsifying salts, acidity regulators, sequestrants, thickeners, gelling agents, modified starches, acids, colours, aroma enhancers, packaging gases and coating powders, and it must be pointed out that many additives have several functional characteristics at the same time. In stating additives in the list of contents of a product, the elementary functional characteristic of the additive is given with the E number or name of the additive in brackets; modified starches are declared as „starch" without giving the E number. The declaration does not state the quantity of the additive added to the product, or the biggest permitted quantity of the additive in the given product.

【 授权许可】

Unknown