Calculating meat content
01 October 2014 (venue Dublin, book via Teagasc)
08 October 2014
Members £520 + VAT
Non–members £680 + VAT
Venue: Campden BRI, Chipping Campden
Delegates booking to attend the workshop on the 8th October and Meat technology on 07 October 2014 will benefit from a specially reduced price of £830 + VAT(Members) or £1080 + VAT (Non-members)
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.
- 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
For further information or to check availability contact the Training Department on +44 (0)1386 842104 or