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Important update on Campden BRI Training Courses

We offer a range of training options so that your teams can continue to learn and develop:

Online courses – we’re able to deliver tutor-led training courses online. Click here for our upcoming online courses. We’re adding more all the time.

Face-to-face training – from August we’ll be resuming our one- and two-day training courses on site. We’ll be doing so while observing social distancing and safety measures. Take a look at our programme to book your place. From October we expect to be able to deliver all of our courses, including our week-long courses on site.

Book now with no risk – you can book on to our courses with the confidence that we will not charge cancellation or transfer fees if COVID-19 impacts on a future course date.

Tailored training – we can also provide tailored training for your teams online or face to face

If you have any queries, feel free to get in touch at training@campdenbri.co.uk or by calling +44(0)1386 842104

Calculating meat content

Dates

12 November 2020

10%

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

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


Useful training links