08.2 Processed meat, poultry, and game products in whole pieces or cuts
Codex food category, from Codex General Standard for Food Additives (CXS 192-1995), Annex B.
Codex's category system is hierarchical: an additive recognised for a general category is recognised for all its subcategories, unless otherwise stated. So this page lists the additives provided for this category directly, and then those provided for the broader categories that contain it. The exceptions — "unless otherwise stated" — are carried in the notes beside each provision: a note such as "Excluding chocolate milk" narrows what the provision permits, including for the subcategories that inherit it. Read the notes on a broader category's provisions before applying them here.
Subcategories
Provided for this category
| Additive | Maximum level | Notes | Citation |
|---|---|---|---|
| beta-Carotenes, vegetable INS 160a(ii) | 20 mg/kg | Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note 341 Expressed as beta-Carotene. Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 160a(ii), food category 08.2 |
| Butylated hydroxyanisole E320 | 200 mg/kg | Note 15 On the fat or oil basis. Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 320, food category 08.2 |
| Butylated hydroxytoluene E321 | 100 mg/kg | Note 15 On the fat or oil basis. Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). Note 167 For use in dehydrated products only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 321, food category 08.2 |
| Carmines E120 | 500 mg/kg | Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note 178 As carminic acid. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 120, food category 08.2 |
| Curcumin E100 | 20 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 100(i), food category 08.2 |
| dl-alpha-Tocopherol INS 307c | 500 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 307c, food category 08.2 |
| Enzymatically produced steviol glycosides E960c | 80 mg/kg | Note 26 As steviol equivalents. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 960c, food category 08.2 |
| FD&C Green No. 3 INS 143 | 100 mg/kg | Note 3 For use in surface treatment only. Note 4 For use in decoration, stamping, marking or branding the product only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 143, food category 08.2 |
| FD&C Red No. 3 E127 | 30 mg/kg | Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 127, food category 08.2 |
| FD&C Yellow No. 6 E110 | 300 mg/kg | Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 110, food category 08.2 |
| Glucosylated steviol glycosides E960d | 80 mg/kg | Note 26 As steviol equivalents. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 960d, food category 08.2 |
| Grape skin extract INS 163(ii) | 5,000 mg/kg | Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 163(ii), food category 08.2 |
| Polyoxyethylene (20) sorbitan monolaurate E432 | 5,000 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 432, food category 08.2 |
| Polyoxyethylene (20) sorbitan monopalmitate E434 | 5,000 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 434, food category 08.2 |
| Polysorbate 60 E435 | 5,000 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 435, food category 08.2 |
| Polysorbate 65 E436 | 5,000 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 436, food category 08.2 |
| Polysorbate 80 E433 | 5,000 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 433, food category 08.2 |
| Propyl gallate E310 | 200 mg/kg | Note 15 On the fat or oil basis. Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 310, food category 08.2 |
| Sodium diacetate E262 | 1,000 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note 715 Except for use in products conforming to the Regional Standard for Dried Meat (CXS 350R-2022) as a preservative. | CXS 192-1995 Table One, INS 262(ii), food category 08.2 |
| Steviol glycosides from fermentation E960b | 80 mg/kg | Note 26 As steviol equivalents. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 960b, food category 08.2 |
| Steviol glycosides from Stevia rebaudiana Bertoni (Steviol glycosides from Stevia) E960 | 80 mg/kg | Note 26 As steviol equivalents. Note 200 Except for use in Japanese style 'lachs ham' of pork loin (cured and non-heat-treated) at 120 mg/kg as steviol equivalents Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 960a, food category 08.2 |
| TBHQ E319 | 100 mg/kg | Note 15 On the fat or oil basis. Note 130 Singly or in combination: butylated hydroxyanisole (INS 320), butylated hydroxytoluene (INS 321), tertiary butylated hydroquinone (INS 319), and propyl gallate (INS 310). Note 167 For use in dehydrated products only. Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 319, food category 08.2 |
| Tocopherol concentrate, mixed INS 307b | 500 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 307b, food category 08.2 |
| Tocopherols INS 307a | 500 mg/kg | Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). | CXS 192-1995 Table One, INS 307a, food category 08.2 |
Provided for broader categories
These apply here through the hierarchy, subject to their own notes and conditions. Where an additive is also provided for this category directly, it is marked; the direct provision is listed above.
08.0 Meat and meat products, including poultry and game — 1 additive
| Additive | Maximum level | Notes | Citation |
|---|---|---|---|
| FD&C Blue No. 1 | 100 mg/kg | Note 4 For use in decoration, stamping, marking or branding the product only. Note 16 For use in glaze, coatings or decorations for fruit, vegetables, meat or fish only. Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981). Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981). Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981). Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981). Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981). Note XS350R Excluding products conforming to the Regional Standard for dried meat (Africa) (CXS 350R-2022). | CXS 192-1995 Table One, INS 133, food category 08.0 |