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Meat and meat products (second edition) new guide from CCFRA
Article Type: Food Facts From: Nutrition & Food Science, Volume 38, Issue 3.
This updated guidance from CCFRA will help meat product manufacturers gain a full understanding of meat content calculations to help them ensure accurate and legal meat content declarations on products in the light of the recent legislative changes regarding what can be included as meat.
Declarations of meat content are required by law on all meat-containing products, and rules on what can be included as meat have recently been changed. Meat and meat products: the calculation of meat content, added water and connective tissue from analytical data (Guideline 22 2nd edition) provides a clear explanation of meat content calculations. It first explains the basic calculation of meat content, and then works step-by-step through the calculations to allow for the presence of soya, cereal protein, connective tissue, added water and fat migration, as well as restrictions imposed by recent meat content legislation. The calculations are illustrated with realistic worked examples. Supplementary sections provide useful comments on nitrogen factors, sampling of products prior to analysis, sources of valuable information, the calculation of uncertainty factors, and an outline of the main methods used in the analysis of meat content.
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