meat products

meat products working group

Tasks and objectives

     

  • Promotion of qualified analysis and uniform assessment of meat products
  • Further training of the members by offering courses
  • Promotion of technical discussion through publications
  • Creation of a basis for assessment by merging and evaluating analysis data
  • Processing of special issues (e.g. additives/ technology) in sub-working groups
  • Technical support of the LChG with opinions on legislative projects and changes in guiding principles
  • Bringing together food chemists from different professions - supervision, freelance experts, production, science - in the sense of a constant dialogue

History of the working group

" meat products working group from the beginning - a review" ( PDF )

Head of the working group

Chairman

Dr. Manfred Möllers
Chemical and
Veterinary Investigation Office Karlsruhe
Weißenburger Str. 3
76187 Karlsruhe
Tel .: 0721 926-5478
manfred.moellers@cvuaka.bwl.de

Deputy

LM-Chem. Jürgen Glatz
Chemical and
Veterinary Investigation Office Freiburg
juergen.glatz@cvuafr.bwl.de

Writing

Dr. Astrid Hruschka
Chemical and Veterinary Inspection Office
Münsterland-Emscher-Lippe
astrid.hruschka@cvua-mel.de

Term of office 2020-2022

Quid meat percentage calculation from analysis values

Calculation bases (an Excel table for calculating the meat proportions based on the above definitions and equations)

Assessment criteria for meat products

Assessment criteria for meat products of major market importance for the entire federal territory

The assessment criteria of the meat products working group describe the general understanding of meat products in addition to the guiding principles for meat and meat products of the German Food Book. In the foreword to Section II of the Guidelines, it is stated that if there is a sufficient content of connective tissue protein-free meat protein, neither the fat / meat protein nor the water / meat protein ratio go beyond the "conventional level". The assessment practice showed that it made sense to propose further comparative values as an expression of the prevailing public opinion on the basis of the basic parameters crude protein, fat and water, the ratios fat / meat protein and water / meat protein, so to speak in addition to the guiding principles. The average natural water / meat protein ratios are usually used to calculate the proportion of added water (beyond the natural amount) - if it has to be specified to supplement the name of the food or as an ingredient in the list of ingredients - and to calculate the meat proportion from chemical analysis results based on the type of meat used.

Assessment criteria as PDF (as of March 28, 2017)

Downloads

Annual report 2020

Annual report 2019

Annual report 2018

Annual report 2017

Annual report 2016

2015 annual report

2014 annual report

2013 annual report

2011 annual report

Annual report 2010

Annual report 2009

history

History of the AG
more

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last modified: 13.09.2021 12:44 H from M.Fries