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We continue to offer a range of training options so that you can continue to learn and develop.

Online courses – We are delivering tutor-led training courses online. Find out more.

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Book with confidence – We will not charge transfer fees if you need to move your booking to another course date or alternative course/event due to Covid-19.

Tailored training – We also provide tailored training for your teams online or face to face.

If you have any queries, email training@campdenbri.co.uk or call +44(0)1386 842104.


Our Campden BRI COVID-19 secure workplace video was filmed following strict COVID-19 safety rules. At the time of filming it was not mandatory to wear face masks on our sites. Now we ask that all staff and visitors to our sites wear face masks. Thank you.


Please view our training and development programmes listed below, and book with confidence.

Calculating meat content

Dates

14 October 2021

10%

Prices

Members - £680 + VAT
Non-members - £885 + VAT

Venue

Campden BRI, Chipping Campden

Delegate feedback (October 2019)

  • Tutors were clear on the instructions and helpful with the practical tests, very knowledgeable

Benefits of attending

This will be suitable for all 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.

The course includes a significant practical aspect and 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 from both analytical data and recipes.

Training Course content

  • What meat declarations does the law require?
  • Basic meat calculations on raw and cooked meat
  • Added water in meat
  • More advanced calculations for connective tissue and fat allowances
  • Meat calculations from recipes for QUID
  • An overview of the industry standard Clitravi approach 

 

Learning Outcomes

Delegates will have a working knowledge of various aspects of meat content and will be able to check analytical certificates and recipe based declarations for accuracy.

This course can be customised and is available in house

Event Director - Louise Gearey

Related training

Meat technology


Further information

Our training team will be happy to help with any enquiry on +44(0)1386 842104 or at training@campdenbri.co.uk


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