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


Dr. Regina Seideneck
Chemical and
Veterinary examination office Detmold
Westerfeldstrasse 1
32758 Detmold
Tel.: 05231-873


Iris Kühn
State Office for Consumer Protection
Food chemistry studies
Konrad-Zuse-Str. 11
66115 Saarbrücken
Tel: 0681-9978-4205


Dr. Astrid Hruschka
Chemical and Veterinary Examination Office

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)

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)


Annual Report 2022

Annual Report 2021

Annual Report 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 of the AG

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last modified: 26.02.2024 11:59 H from Translator