Meat, poultry and fish

The production and provision of flesh foods comes with a unique set of microbiological, chemical and organoleptic problems. Correct processing and storage of animal foodstuffs is vital in order to prevent microbiological spoilage and pathogen issues, and provide the consumer with wholesome and enjoyable food.

Campden BRI has particular expertise in microbiological and hygiene issues, as well as in using meat as an ingredient in product formulations - for both domestic retailing and food service operations. We also help companies find their way through the maze that is animal foodstuffs legislation - including specialist advice on analysing the meat content of foods.