Proportion of breadcrumbs in meat products. Results of an enquiry covering the whole of Germany
1994
Hildebrandt, G. | Schroedl, K. (Freie Univ. Berlin (Germany). Inst. fuer Lebensmittelhygiene)
An enquiry was instituted under the aegis of the Food Manual Commission to examine the composition of breadcrumbed meat products. 37 inspection bureaux took part in this market analysis and provided analytical results for 2193 samples. A number of conclusions can be deduced from the data material: 1) The maximum value of 35% breadcrumbs for cooked sliced products corresponds to normal manufacturing practice. 2) A limit of 20% breadcrumbs for raw slices can obviously only apply at the point of manufacture and not for goods when sold. 3) A suggested standard for raw slices from shops is the taking of 10 samples and a maximum permissible average value of 25%. 4) The guiding principles cannot be applied to products which weigh less than 50g per piece. In the case of all the other factors (animal species, moulding, steaking, freezing) the effects are so slight that further differentiation of limits would not appear to be urgently necessary. These influence magnitudes should, however, also be included in the assessment where appropriate.
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