Tragacanth

{
  "policy_item_code": "POL-FAD-IMPORT-3138",
  "record_kind": "regulatory_register",
  "source_notice": "Hela publika exporten, grupperad efter officiellt policy_item_code med samtliga användningsvillkor och laghänvisningar.",
  "source_rows": [
    {
      "additive_e_code": "E 413",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": "Substance is included in Group I, see also authorisation for Group I",
      "additive_name": "Tragacanth",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3138",
      "food_category": "table-top sweeteners in liquid form",
      "food_category_desc": "This category covers table-top sweeteners marketed in the form of liquids intended to be used in food/drinks as sugar replacers.",
      "food_category_level": "11.4.1",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": "POL-FAD-IMPORT-2981",
      "policy_item_code": "POL-FAD-IMPORT-3138",
      "policy_item_id": 341958,
      "restriction_comment": null,
      "restriction_note": null,
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 413",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": "Substance is included in Group I, see also authorisation for Group I",
      "additive_name": "Tragacanth",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 0,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3138",
      "food_category": "table-top sweeteners in liquid form",
      "food_category_desc": "This category covers table-top sweeteners marketed in the form of liquids intended to be used in food/drinks as sugar replacers.",
      "food_category_level": "11.4.1",
      "group_members": null,
      "legislation_application_date": "25/06/2014",
      "legislation_entry_into_force_date": "25/06/2014",
      "legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
      "legislation_pub_date": "05/06/2014",
      "legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 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_short": "(EU) No 0601/2014",
      "legislation_url": null,
      "member_of_groups": "POL-FAD-IMPORT-2981",
      "policy_item_code": "POL-FAD-IMPORT-3138",
      "policy_item_id": 341958,
      "restriction_comment": null,
      "restriction_note": null,
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 413",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": "Substance is included in Group I, see also authorisation for Group I",
      "additive_name": "Tragacanth",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3138",
      "food_category": "table-top sweeteners in powder form",
      "food_category_desc": "This category covers table top sweeteners marketed in the form of powder intended to be used in food/drinks as sugar replacers.",
      "food_category_level": "11.4.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": "POL-FAD-IMPORT-2981",
      "policy_item_code": "POL-FAD-IMPORT-3138",
      "policy_item_id": 341958,
      "restriction_comment": null,
      "restriction_note": null,
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 413",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": "Substance is included in Group I, see also authorisation for Group I",
      "additive_name": "Tragacanth",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 1,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3138",
      "food_category": "table-top sweeteners in powder form",
      "food_category_desc": "This category covers table top sweeteners marketed in the form of powder intended to be used in food/drinks as sugar replacers.",
      "food_category_level": "11.4.2",
      "group_members": null,
      "legislation_application_date": "25/06/2014",
      "legislation_entry_into_force_date": "25/06/2014",
      "legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
      "legislation_pub_date": "05/06/2014",
      "legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 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_short": "(EU) No 0601/2014",
      "legislation_url": null,
      "member_of_groups": "POL-FAD-IMPORT-2981",
      "policy_item_code": "POL-FAD-IMPORT-3138",
      "policy_item_id": 341958,
      "restriction_comment": null,
      "restriction_note": null,
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 413",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": "Substance is included in Group I, see also authorisation for Group I",
      "additive_name": "Tragacanth",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3138",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": null,
      "legislation_application_date": "01/06/2013",
      "legislation_entry_into_force_date": "02/12/2011",
      "legislation_oj_ref": "OJ L295, 12/11/2011 p.1",
      "legislation_pub_date": "12/11/2011",
      "legislation_reference": "Commission Regulation (EU) No 1129/2011 of  11 November 2011 amending Annex II to Regulation EC No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food Additives . TEXT with EEA relevance. ",
      "legislation_short": "(EU) No 1129/2011",
      "legislation_url": null,
      "member_of_groups": "POL-FAD-IMPORT-2981",
      "policy_item_code": "POL-FAD-IMPORT-3138",
      "policy_item_id": 341958,
      "restriction_comment": "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 <em>bifteki, soutzoukaki, kebap, gyros&nbsp;a</em>nd <em>souvlaki</em>",
      "restriction_note": null,
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    },
    {
      "additive_e_code": "E 413",
      "additive_inss_code": null,
      "additive_is_a_group": "NO",
      "additive_message": "Substance is included in Group I, see also authorisation for Group I",
      "additive_name": "Tragacanth",
      "additive_note": null,
      "additive_synonyms": null,
      "display_order": 2,
      "fip_url": "https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3138",
      "food_category": "Meat preparations as defined by Regulation (EC) No 853/2004",
      "food_category_desc": "Fresh meat, including meat that has been comminuted or minced, that has had foodstuffs, seasonings or additives added to it or that has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nMeat preparations can fall within the definition of ‘unprocessed products’ or that of ‘processed products’. For example, a meat preparation will fall within the definition of ‘processed products’ if the actions mentioned in the definition of ’processing’ that are applied are insufficient to modify the internal muscle fibre completely through to the centre of the product muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat.<br />\r\n <br />\r\nThis category includes also:<br />\r\n<strong><em>-</em></strong><em>Ahjupraad</em>: meat preparation made of a whole piece of pork. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected and tumbled in vacuum tumbler 2 times 30 minutes. To be heat-treated in the households. Typically winter product.<br />\r\n- <em>Bifteki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n- <em>Burger meat</em>: with a minimum vegetable and/or cereal content of 4% mixed within the meat.<br />\r\n<em>- Bräte</em>: traditional mostly in southern Germany (Bavaria, Baden-Wuerttemberg, Hessen) (sausage meats), raw, to be prepared in the households (baked), finely chopped mix¬ture, umgerötet (cured red) with NO2 and salt.<br />\r\n- <em>Breakfast sausage</em>: In this product, the meat is minced in such a way that the muscle and fat tissues are completely dispersed, so the fibres make an emulsion with the fat, giving the product its typical appearance.<br />\r\n<em>- Careta de cerdo adobada</em>: Spanish meat preparation made of pork cheeks subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Ćevapčići</em>: Croatian meat preparation made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Ćevapčići are mostly molded  in cylindrical portions, sometimes in plates portions or quadratic form. Also, cylindrical portions can be on woden stick (so-colled: šiš –ćevapčići). Ćevapčići may be in different dimension and weight. Ćevapčići are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Costilla adobada de cerdo</em>: Spanish meat preparation made of pork ribs subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Gyros</em>: produced from whole pieces of one kind of meat or mixtures of different kinds. The origin of the meat can be pork, beef, sheep, chicken, etc. The meat slices are mixed with dry or liquid seasoning, water- or oil-based, salt and the permitted additives and binding materials. The meat preparation is then placed in suitable equipment (tall vertical skewer), which rotates in front of a source of heat for roasting and then is cut in small slices.  Addition of proteins up to 2%, starch up to 2%, vegetable fibres and sugars up to 1% and permitted additives.<br />\r\n- <em>Gehakt</em>: minced meat, not being a separator meat, with a fat content of no more than 25%, originating from one or more animals for slaughter, which, by means of chopping, grinding or other means is more or less reduced in size; kneadable in such a way that it can be reshaped into different forms.<br />\r\n- <em>Finnish gray salted Christmas ham:</em>is the leg/ham of the pork injected with a brine solution containing water, salt, ascorbates (E 300-301) and phosphates (E 450, E 451). Some  products are frozen after injection and packed and sold frozen, others are sold fresh.<br />\r\n<em>- Kasseler</em>: traditional throughout Germany and Luxembourg, (smoked pork chop), raw, to be prepared in the households, cured with nitrit (NO2 and salt).<br />\r\n<em>- Kebap</em><strong>:</strong> product from Greece and Cyprus, prepared  from Beef and/or Lamb minced meat >75% with addition of bread products and various vegetables of and other foodstuffs.<br />\r\n<em>- Kielbasa surowa typu kielbasa biala</em>: Polish raw sausages consumed after heat treatment in the households (e.g.,”biała kiełbasa”) - produced from meat with fat reduced into fragments, with seasonings and spices, and additives; stuffed in casings.<br />\r\n<em>- Kielbasa surowa typo metka</em>: polish raw sausages consumed without heat treatment, produced from meat and fat reduced into fragments derived from pork or beef (“metka tatarska” is produced only from beef meat) with addition of water, seasonings (including onion) and spices, and additives; packed into artificial casings or other barrier packaging unit.<br />\r\n<em>- Lomo adobado de cerdo</em>: Spanish meat preparation made of a whole piece of pork loin subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n<em>- Lomo adobado, pincho moruno, careta adobada, costillas adobadas</em>: These products are traditional Spanish meat preparations subjected to “adobo” a special kind of marination/pickling process, with salt, spices and seasonings, followed by curing. “Adobo” process has been used in food preserving in Spain before the 15th century:<br />\r\n- <em>Longaniza fresca and butifarra fresca</em>: Meat preparations made from fresh comminuted meat, fat and/or edible meat offal of farmed animal, seasoned with salt, pepper and otrher spices and additives, mixed and stuffed in natural or artificial casings<br />\r\n<em>- Merguez type sausages</em>: traditional French preparations obtained by grinding and mixture from meat and fat of animals, ox(beef) and /or sheep for the most typical. The red color and the spicy taste are characteristic”.<br />\r\n<em>- Mici</em><strong>:</strong> traditionally produced in Romania from one or several types of meat similar to that of burger meat (pork, beef,sheep, poultry), mixed with salt, different seasonings and additives (i.e.sodium carbonate, carmine, other allowed in the category). Sodium carbonate gives the specific taste and bite and binds meat. Carmine maintains the peculiar color of fresh meat after grilling. The preparation is manually or automatically molded in cylindrical portions of approximately 50 g, meant to be grilled.<br />\r\n<em>- Pljeskavice</em>: Croatian meat preparation  product made from minced fresh meat from different species ( beef , pork or mutton ), solid fat 0 – 24 %, salt, seasonings (garlic, paper, etc.), and sometimes other food ingredients (vegetables, cheese, etc) and permitted food additives which are traditionally used (i.e. sodium carbonate, carmine, ascorbic acid, acidity regulators and other allowed in the cathegory production). Pljeskavice are mostly molded  in oval and round shapes of different thickness and weight  and sometimes filled with different food ingredients. Pljeskavice are intendend for different type of usage but traditionally baked on the grill.<br />\r\n<em>- Pincho moruno</em>: Spanish meat preparation made of pieces of pork, generally marketed as a brochette, subjected to “adobo”. This process is a Spanish traditional marinating-curing method carried out at 4 to 7ºC for 2 to 5 days. It  consists in meat massaging or meat immersion/injection of brine, with the addition of a mixture of ingredients and spices (usually salt, paprika, garlic, parsley and/or oregano) as well as food additives, followed by maturation.<br />\r\n- <em>Salsicha fresca</em>: fresh sausage meat products, prepared with minced meat, seasoned with salt, pepper and other spices and stuffed in natural or artificial casings.<br />\r\n<em>- Šašlõkk</em>: meat preparation made of cut or slices of pork or chicken. Fat content less than 20%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added. Product is injected, tumbled in vacuum tumbler 2 times 30 minutes and followed by pickling in marinade. To be heat-treated in the households. Typically summer product.<br />\r\n<em>- Seftalia</em>: traditional Cypriot meat preparation product It is produced by minced meat (pork, or mixed pork and beef). The minced meat is seasoned with spices and mixed with onions and parsley. Meat balls are made and rapped in the omentum and consumed grilled.<br />\r\n<em>- Souvlaki (skewered meat)</em>: product from Greece and Cyprus,<strong> p</strong>roduced from whole meat pieces, of small cubes (dimensions range from 2Χ2Χ2 up to 5Χ5Χ5cm), passing through a wooden stick. Meat pieces can be mixed with seasonings (spices, olive oil or other foodstuff), salt and the  permitted additives (ascorbates, acetates, citrates and lactates) and binding materials and then placed in a piece of small wood. Souvlaki can be distributed either as fresh or frozen. Addition of proteins up to 1%, starch up to 1%, vegetable fibers and sugars up to 1% and permitted additives.<br />\r\n<em>- Soutzoukaki</em>: product from Greece and Cyprus, produced from minced meat >50% with addition of bread products and various vegetables of at least 8%, seasonings, other foodstuffs and permitted food additives, other than food colours, which allowed for this category and in addition the food colour paprika extract (E160c). Addition of proteins (egg, milk, soya) is permitted up to 2%, natural fibers and sugars up to 1,5%.<br />\r\n<em>- Surfleisch</em>: traditional in Germany, Austria and Luxembourg, raw pieces of pork marinated in brine (e.g. Surhaxen), from beef (breast, tounge), using NO2. Terminology in Hessen “Solber”. To be prepared in households.<br />\r\n<em>- Tatar (Danie tatarskie)</em>: Polish meat preparations consumed without heat treatment, produced from finely chopped beef meat with addition of water, seasonings and spices and additives; packed into barrier packaging unit.<br />\r\n<em>-Toorvorst</em>: raw sausage, made of chopped meat (5…7 mm) of pork or chicken. Fat content less than 25%, salt content 1,1 - 1,7% (NaCl). Vinegar, condiments and food additives are added and stuffed into natural or artificial casings. To be heat-treated in the households. Typically summer product.",
      "food_category_level": "8.2",
      "group_members": null,
      "legislation_application_date": "25/06/2014",
      "legislation_entry_into_force_date": "25/06/2014",
      "legislation_oj_ref": "OJ L 166, 05/06/2014 p.11",
      "legislation_pub_date": "05/06/2014",
      "legislation_reference": "Commission Regulation (EU) 601/2014 of 4/6/2014 amending Annex II to Regulation (EC) 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_short": "(EU) No 0601/2014",
      "legislation_url": null,
      "member_of_groups": "POL-FAD-IMPORT-2981",
      "policy_item_code": "POL-FAD-IMPORT-3138",
      "policy_item_id": 341958,
      "restriction_comment": "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 <em>bifteki, soutzoukaki, kebap, gyros&nbsp;a</em>nd <em>souvlaki</em>",
      "restriction_note": null,
      "restriction_type": "quantum satis",
      "restriction_unit": null,
      "restriction_value": null
    }
  ]
}