NewVersion: GDCh – Assessment Criteria for Meat Products - In BAV Newsletter 01/2017

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Jun 19, 2017 - Foods

NewVersion: GDCh – Assessment Criteria for Meat Products - In BAV Newsletter 01/2017

New Version: GDCh – Evaluation Criteria for Meat Products

After nearly 10 years, the specialist group of the Society of German Chemists, working group on meat products, has revised and published the "Evaluation Criteria for Meat Products with Greater Market Significance for the Entire Federal Territory." The most important criteria remain the water-meat protein ratio and the fat-meat protein ratio, which continue to be understood as limit values for assessing general market perception. 

This 5th edition of the evaluation criteria takes into account, among other things, changes to the guidelines for meat and meat products. For example, the delicacy liver sausage has been grouped into the category of top-quality liver sausage. The product type "liver sausage with fresh onions," on the other hand, has been removed, while the criteria for "Pfalz liver sausage" have been newly included. 

New is also a general clause for the evaluation of products with an increased water-meat protein ratio. The deviation beyond the limit value can be explained by the use of non-meat ingredients such as paprika, onions, mushrooms, etc. Another innovation is a table with criteria for regional specialties. 

The new version no longer includes a statement on the calculation of added water with the factor 3.6 for beef and pork, which the local authorities use in quid calculations. The BAV Institute therefore also uses the factor 3.6 for calculating added water, like the authorities, to offer you as our customers the best possible legal certainty and comparability with official results. 

The evaluation criteria in full can be accessed online at www.gdch.de.