Important update on Campden BRI Training Courses

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Calculating meat content

Dates

12 November 2020

10%

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Prices

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

Venue

Campden BRI, Chipping Campden

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.

Delegate feedback (October 2019)

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

This course can be customised and is available in house

Event Director - Louise Gearey

Related training

Meat technology

Further information

Click here for details of a free 2 year subscription to an online continuing professional development (CPD) tool

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