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 )

Leading the working group

Chairman

Dr. Regina Seideneck
Chemical and
Veterinary examination office Detmold
Westerfeldstrasse 1
32758 Detmold
Tel.: 05231-873
Email: Regina.Seideneck@cvua-owl.de

Deputy

Iris Kühn
State Office for Consumer Protection
Food chemistry studies
Konrad-Zuse-Str. 11
66115 Saarbrücken
Tel: 0681-9978-4205
Email: i.kuehn@lav.saarland.de

Writing

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

Term of office 2023 -2025

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 public opinion on meat products in addition to the guidelines for meat and meat products in the German Food Code. In guideline number 1.3.1 "Value-determining components" of the guidelines, it is stated that if there is sufficient content of connective tissue protein-free meat protein, neither the fat/meat protein nor the water/meat protein ratio exceed the "conventional level". Assessment practice has shown that it was sensible to propose further comparative values ​​as an expression of the prevailing public opinion on the basis of the basic parameters of crude protein, fat and water, the ratios of fat/meat protein and water/meat protein, as a supplement to the guidelines. To calculate the proportion of added water (above the natural level) - if it has to be stated to supplement the name of the food or as an ingredient in the list of ingredients - and to calculate the meat content from chemical analysis results, the average natural water/meat protein ratios of the types of meat used are usually used as a basis.

Assessment criteria as PDF (as of 2022)

Downloads

Annual Report 2023

Annual Report 2022

Annual Report 2021

Annual Confession 2020

Annual Report 2019

Annual Report 2018

Annual Report 2017

Annual Report 2016

Annual Report 2015

Annual Report 2014

Annual Report 2013

Annual Report 2011

Annual Report 2010

Annual Report 2009

history

History of the AG
more

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last modified: 01.07.2024 15:29 H from Translator