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Calculating meat content

1 October 2014 (venue Dublin, book via Teagasc)

Dates

8 October 2014
discount

Prices

Members £520 + VAT
Non–members £680 + VAT

If you book on Calculating meat content and Meat technology at the same time you will receive a discounted combined price of member £830 +VAT, Non member £1080 +VAT.

Venue: Campden BRI, Chipping Campden

Benefits of attending

This will be suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently. Data from delegates’ own products can be used if desired and time will be allocated to allow delegates to discuss individual problems with meat content and added water analysis.

Following information on how to calculate meat content, delegates will be guided by tutors to calculate the meat content (and added water content) of a range of meat products, such as sausages.

Course Content

  • What meat declarations does the law require?
  • Basic meat calculations on raw and cooked meat
  • Added water in meat
  • Practical sessions
  • More advanced calculations, connective tissue
  • Meat calculations for QUID
  • Composite products such as pies

"The Directive on the EU definition of "meat" is now embedded into food law. The workshop will include examples of how to calculate meat content from analytical results and from recipes. It will also cover the calculation of added water in meat products. The workshop will be useful for anyone who needs to be able to calculate meat content of food products. It is intended for both the novice and the more experienced, who will work on products to suit their own pace, skills and needs"

Paul Drake – Event Director


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Related Training

Meat technology

Further Information



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