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Meat Matters Our extensive knowledge and expertise, underpinned by research, was used to advise and troubleshoot for clients. We addressed issues such as set-up of new operations, colour problems, off-odours, and replacement or modification of ingredients to aid processing or address health related initiatives. We also put together informed reviews of the latest information on specific quality issues, processes and ingredients. In our pilot plant we prepared a range of meat products - including raw meat cuts, sausages, cooked meats, canned meats and ready meals. This was to help clients develop new products and processes, to assess various pack conditions on product quality and to support various research projects with a 'meat' focus. Our popular meat technology course was complemented by an industry seminar on optimising cheaper cuts of meat. A new edition of Meat and meat products: the calculation of meat content, added water and connective tissue from analytical data was published, to help meat product manufacturers understand the complexities of meat content calculations and produce accurate legal meat content declarations for products. Contact: Liz Mulvey |