Substancje dodatkowe w przetwórstwie mięsa i warunki ich stosowania
Food Additives in Meat Processing and the Rationale for Their Use

Summary/Abstract: The aim of this study is to present current issues in the use of food additives in meat products. It provides a historical outline and objectives of the use of additives in foods, highlights changes in the legislation concerning additives, and discusses a new regulation of the European Commission – 1129/2011 of 11th November 2011. The article lists the food additives approved by European Union authorities with particular attention to the “meat category”, and characterises current categories of food additives used in meat processing. It highlights new concepts in this category and the work on a food category system and a guide to the categories of food, as well as to the re-evaluation programme of the approved food additives. The paper presents the rationale for the use of food additives in modern meat technology.

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