About this document
Meat Content Calculation Methodology by Shermsooddeen Asheer Evraheem is a document available to read on EtoBox.
This document outlines the method for calculating meat content of meat products according to the Clitravi methodology. It involves determining the percentage of fat, connective tissue, and meat protein for each meat species in the product. Connective tissue content is assessed by collagen content. The ratios of these components are then used to calculate the maximum allowed fat and connective tissue for each species. Excess fat or connective tissue amounts must be labeled separately in the ingredients list.
- Author
- Shermsooddeen Asheer Evraheem
- Language
- EN