Changesintheguidelinesformeatandmeatproducts
Jul 23, 2021 - Foods
Changesintheguidelinesformeatandmeatproducts
On 05.07.21, the Meat and Meat Products Committee of the German Food Book Commission informed about its recommendations for further changes to the guidelines for meat and meat products.
The following descriptions have been adjusted in the guidelines:
• Protein hydrolysates (I.1.76)
• Loin chop, High rib, Round roast beef, and Steak (II.2.502 and II.2.504)
• Hamburger smoked meat (II. 2.412)
• Cooked smoked meat (II. 2.31)
Furthermore, the committee has determined that market perception has changed regarding deli salads with regard to meat salad base (II.2.222.5) and ground meat. A proposal for changes has been submitted.
An overview of all changes can be found here.
The industry now has time until 02.08.21 to comment on these changes.
In our Tentamus laboratories, we regularly conduct examinations according to the guidelines for meat and meat products. We deliver fast and reliable results.
If you have any questions, our customer advisors are more than happy to assist you.
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