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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
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
Related training
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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