Are Additives in Meat Products Safe?
An Analysis with Real Examples from Hako Products
In the food industry, additives such as stabilizers, antioxidants, and colorants are used to preserve the quality, taste, and appearance of meat products. At Hako, we prioritize transparency and only use ingredients in controlled amounts approved by food safety authorities. This article analyzes the function of these additives, industry standards, and the limited amounts used in our products.
International Standards for Additives in Processed Meat
According to the European Food Safety Authority (EFSA) and the regulations of Codex Alimentarius, the use of additives like E450/E451 (stabilizers), E301 (antioxidant), and E120 (colorant) is safe within specified limits:
- E450/E45 stabilizers (Phosphates) are allowed up to 5 g/kg (0.5%) in meat products according to the regulations of the European Union.
- The antioxidant E301 (Sodium Ascorbate) is permitted up to 5 g/kg (0.05%).
- The colorant E120 (Carmine) is permitted up to 05 g/kg (0.005%).
These limits are established to ensure that additives are used in safe quantities and do not negatively affect consumer health
Additives in Hako Products Compared to Standards
1. Stabilizers E450/E45 – 0.3% in Saxon Salami
Function: Phosphate stabilizers help preserve the structure and stability of the meat, improving the quality of the product. Comparison with the standard: The amount we use is 40% lower than the maximum permitted limit of 0.5%.
2. Antioxidant E301 – 0.05% in Saxon Salami
Function: Sodium ascorbate helps maintain the product’s freshness by preventing fat oxidation and enhancing the natural color of the meat. Comparison with the standard: This percentage is within the maximum permitted limit according to international regulations.
3. Colorant E120 (Carmine) – 0.03% in Saxon Salami
Function: Carmine is a natural colorant that helps enhance the color of processed meat for a more appealing appearance. Comparison with the standard: We use 40% less colorant than the permitted limit of 0.05%, keeping its use to a minimum.
How Does Hako Ensure Product Quality?
- Minimal additive use – We use additives only when necessary to preserve the quality and structure of the product, always within the permitted limits.
- Regular monitoring and testing – Our products undergo laboratory analysis to ensure they contain only the necessary and safe amounts.
- Use of natural ingredients – Whenever possible, we minimize the use of additives by relying on natural processing methods.
Conclusion
Based on the above analysis, it is clear that Hako products use additives in amounts lower than the limits set by international regulations. Stabilizers, antioxidants, and colorants are used only in the necessary percentages to ensure the quality and freshness of the product, without compromising food safety.
