Why attend:
Delegates will hear about the latest methods available to analyse meat and fish products, and calculate the apparent meat, fish, connective tissue and added water content of products. Time will also be available to discuss individual problems. The course will be invaluable for technical managers, technologists and analysts who are involved with such products. Delegates are asked to bring a calculator.

Course content:

• The composition of meat and fish
• Latest techniques available for proximate analysis
• The analysis for soya and other non-meat proteins
• Meat and fish species analysis
• Calculations for connective tissue, apparent meat and fish content, added water and fat migration in meat pies
• Other analyses (e.g. sulphur dioxide, salt, vitamin C, nitrate/nitrite)
• Common complaints (e.g. foreign matter, decomposition, rancidity)
• The law associated with meat and fish products

"The proper analysis of meat and fish products with the correct interpretation of apparent meat, fish and added water content is essential. Enforcement authorities look closely at levels of fat, meat and fish content, salt, connective tissue, and nonmeat protein ingredients. Previous delegates have found this course to be very beneficial, particularly the group sessions on problem solving."

Chris Scotter – Event Director

Related training
Calculating meat content workshop

For further information or to check availability contact the Training Department on +44 (0)1386 842104
or