Calculating meat content

2025 Dates will be released at the end of September 2024

This course is available as a tailored option for those who have a number of staff who would benefit from the training. If you would like more information please complete the enquiry form

Delegate feedback (2023)

  • I feel more confident to challenge lab results and to check meat contents myself.  Tutor was very knowledgeable, enthusiastic, and helpful.
  • Very engaging tutor and helpful.
  • Very good tutor and lots of knowledge.
  • Very successful course – good instruction and information.

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 - please contact for more information.

Event Director - Louise Gearey

Further information

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

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