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)