Phosphate Additives in Kebab Meat: Commission Proposal Not Vetoed by Parliament

A resolution tabled by the Public Health and Food Safety Committee of the European Parliament opposing the authorisation of phosphate additives in kebab meat failed to win an absolute majority of 376 Members of European Parliament. The European Commission can therefore now proceed to allow the use of phosphoric acid, di-, tri- phosphates and polyphosphates (E338-452) in kebab meat – be it mutton, lamb, veal, beef or poultry. According to the European Commission, the use of phosphates is required for a partial extraction and breakdown of meat proteins to form a protein film on vertical meat spits to bond meat pieces together in order to ensure homogenous freezing and roasting.

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