CVUA: Comparison of Industrial and Artisan Minced Meat - In BAV Newsletter 03/2014

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Jun 14, 2017 - Foods

CVUA: Comparison of Industrial and Artisan Minced Meat - In BAV Newsletter 03/2014

At the Chemical and Veterinary Investigation Office (CVUA) Stuttgart, minced meat from artisanal and industrial production was compared in 2012 and 2013. Of the 225 samples tested, around 15% of unpackaged products and 27% of packaged products were unsatisfactory. Open minced meat from artisanal production was mainly criticized due to microbial deviations. In contrast, the packaged industrial products were found to be defective due to devaluation because of an increased proportion of substance similar to sausage meat.
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