5.6.2014 Official Journal of the European Union L 166/11 REGULATIONS COMMISSION REGULATION (EU) No 601/2014 of 4 June 2014 amending Annex II to Regulation (EC) No 13332008 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) THE EUROPEAN COMMISSION, Having regard to the Treaty on the Functioning of the European Union, Having regard to Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives ('), and in particular Article 10(3) thereof, Whereas: (1) Annex II to Regulation (EC) No 1333/2008 lays down a Union list of food additives approved for use in foods and their conditions of use. (2)  That list may be amended in accordance with the common procedure referred to in Article 3(1) of Regulation (EC) No 1331/2008 of the European Parliament and of the Council (3), either on the initiative of the Commission or following an application. (3)  The Union list of food additives was established based on food additives permitted for use in foods in accordance with Directives of the European Parliament and of the Council 94/35/EC (*), 94/36/EC (*) and 95/2/EC (}) and after reviewing their compliance with Articles 6, 7 and 8 of Regulation (EC) No 1333/2008. The Union list includes the food additives on the basis of the categories of food to which they may be added to. (4)  In Part D of the Union list, category 8 covers meat and includes subcategories 8.1: Unprocessed meat and 8.2: Processed meat. Category 8.1 is further subdivided into categories 8.1.1: Unprocessed meat other than meat preparations as defined by Regulation (EC) No 853/2004 of the European Parliament and of the Council (°) and 8.1.2: Meat preparations as defined by Regulation (EC) No 853/2004. (5)  Point 1.15. of Annex I to Regulation (EC) No 853/2004 defines meat preparations as fresh meat, including meat that has been reduced to fragments, which has had foodstuffs, seasonings or additives added to it or which has undergone processes insufficient to modify the internal muscle fibre structure of the meat and thus to eliminate the characteristics of fresh meat. Meanwhile, it has been clarified that meat preparations can be either processed or unprocessed (). However, after processing if the characteristics of fresh meat are completely eliminated, it should no longer be considered a meat preparation, but should fall within the definition of ‘meat products’ as set () OJL354,31.12.2008, p. 16. (*) Regulation (EC) No 1331/2008 of the European Parliament and of the Council of 16 December 2008 establishing a common authorisa- tion procedure for food additives, food enzymes and food flavourings (O L 354, 31.12.2008, p. 1). (*) European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs (O] L 237, 10.9.1994, p. 3). (*) European Parliament and Council Directive 94/36/EC of 30 June 1994 on colours for use in foodstuffs (O] L 237, 10.9.1994, p. 13). () European Parliament and Council Directive 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners (O] L 61, 18.3.1995,p. 1) (°) Regulation (II)EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin (O] L 139, 30.4.2004, p. 55). () Health and Consumers Directorate-General's Guidance document on the implementation of certain provisions of Regulation (EC) No 853/2004 on the hygiene of food of animal origin http://ec.europa.eu/food/food biosafety/hygienelegislation/guide_en.htm