Food Division Chemistry

Meat Content and Collagen Testing

ILS is fully UKAS Accredited to perform Meat Content, Fish Content and Collagen testing to comply with the EU 2003 Meat Regulations.

Although the Meat Products and Spreadable Fish Products Regulations 1984 have been the basis for meat product labeling for some time, there have been several changes in legislation resulting in the Meat Product Regulations 2003.

The newer definition defines meat as 'skeletal muscle with naturally included or attached tissue', and sets specific limits for the amount of fat and connective tissue (i.e., rind, tendon, sinew, skin etc.) allowed. The definition specifically excludes Mechanically Recovered Meat - MRM, feet and trotters, tail and head meat but includes cheeks (Masseters). It also excludes non-muscle cuts such as liver, kidney, heart etc...

There are now limits on the presence of connective tissue and the amount of fat associated with lean meat. Meat contents using CLITRAVI calcutions based on analytical values can be carried out by ILS to confirm to current legislation.

ILS can analyse your products for Meat Content and Collagen and within that analysis provide you with figures for Nitrogen, Protein, Ash, Moisture, Fat, Carbohydrate, Apparent Meat with and without Fat and Energy Values in Kcals and Kjoules.
 

Contact ILS - for more information and prices on meat content and collagen testing.

The Guidelines can be found at the following web addresses.

http://www.food.gov.uk/multimedia/pdfs/meatguidance.pdf

http://www.food.gov.uk/multimedia/pdfs/meatguidbutchersguid.pdf