Meat and meat products: the calculation
of meat content, added water and connective
tissue from analytical data

Gain a full understanding of meat content calculations to help ensure accurate and legal meat content declarations on products.

Declarations of meat content are required by law on all meat-containing products. While the basic method for meat content calculation is well referenced, various modifications have arisen over the years. Added complexities include the need to allow for the presence of non-meat protein, confusion over the significance of connective tissue, the determination of added water, and the migration of fat between filling and pastry in products such as pies. In addition, legislation has altered the definition of meat and what can be included in the calculation of meat content.

This extensively revised and updated guideline 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.

This guide is aimed at anyone who needs to understand the basics of meat content calculations, and will be especially valuable to laboratory, technical, production and product development staff in the meat and meat products industry. It will also be valuable in training those involved in meat product quality assurance.

• Introduction to meat content calculations
• Calculation of meat content (Stubbs and More method)
• Calculation of amounts of connective tissue in meat products
• Calculation of meat content (Clitravi method)
• Calculation of added water in meat products
• Calculation of meat content of meat pies
• Comments on nitrogen factors and their sources
• Comments on sampling and analysis of meat products
• Determination of uncertainty of measurements
• Nitrogen factors for meat and non-meat ingredients and hydroxyproline data
• Outline of analytical methods used for meat content determination
• References

Softcover - 74 pages

This guide is aimed at anyone who needs to understand the basics of meat content calculations, and will be especially valuable to laboratory, technical, production and product development staff in the meat and meat products industry. It will also be valuable in training those involved in meat product quality assurance.