Quid meat percentage calculation from analysis values

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

Evaluation criteria for meat products

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

The assessment criteria of the meat products working group describe the general market perception of meat products in addition to the guiding principles for meat and meat products of the German Food Code. In guiding principle number 1.3.1 "Value-determining parts" of the guiding principles it is stated that with a sufficient content of connective tissue protein-free meat protein, both the fat/meat protein and the water/meat protein ratio do not go beyond the "conventional level". The assessment practice showed that it made sense, on the basis of the basic parameters crude protein, fat and water, the ratios fat/meat protein and water/meat protein, so to speak, to supplement the guiding principles by proposing further comparative values as an expression of the prevailing public opinion. The average natural water/meat protein ratios are usually used to calculate the percentage of added water (above the natural level) - when it needs to be included to supplement the name of the food or as an ingredient in the list of ingredients - and to calculate the percentage of meat from chemical analysis results based on the types of meat used.

Assessment criteria as PDF (as of November 9th, 2022)