How Can Chemical Analysis Assist in Enforcement of the New Regulations? Dr George Stephenson County...

How Can Chemical Analysis Assist in Enforcement of the New

Regulations?

Dr George StephensonCounty Community Protection Officer

Somerset County Council

FSA / TSI / LACORS 2003

MEAT PRODUCTS SEMINARS

Scope

1. What are we trying to check?2. How can we check compliance?

a. Using recipe & ingredients data a. Typical values – Annex Bb. Analytical data – Annex E

b. Using product analysisa. Value and limitations

3. Example recipes and data



What Are We Trying to Check?Meat Products Regulations 2003

min meat content standards met ?Added ingredients identified in name ?

Food Labelling Regulations QUID declarations correct / typical?Excess fat and connective tissue identified in ingredients list in correct place?

Other Harmful compounds present?Additives at right levels?Authenticity issues?



How Can We Check Compliance?Producers

Recipe and typical values (Annex B)Analytical data on ingredients (Annex E)Analysis of products

EnforcersCheck producers approachSample and analyse ingredientsSample and analyse products

Production and retail

Analysis is the only way to confirm legal compliance with fat & collagen limits



SamplingIngredients

RepresentativeAmount – number of sub samples?Homogeneity – replicate samples?Process changes - degristlingSubstitution of ingredients

Sample at most homogeneous point before other ingredients added

Final productsUsually more homogeneous than ingredients but non-meat ingredients complicate analysisLink to batch of ingredients?



Raw MaterialsRindless

Pork Belly 65VL

Rindless Shoulder

trim 85VL



Minced Pork 70 VL



Trimmed Forequarter 70vl 8lb



Pork Back Fat 70vl



Pork Fat 10vl



Chipped Pork Fat 10vl



FSA Guidance Notes 2003 Regs“Skeletal Muscle …With Naturally Included or Adherent

Tissue”

Max Y% fatMax Y% fat

Max X%

C Tissue

Max X%

C Tissue

FATTYTISSUE



1. Aggregate data for each species2. Calculate allowed collagen in meat

Convert excess to connective tissue

3. Calculate allowed fatIs there excess present?

4. Calculate % meat in meat 100 – excess fat – excess conn tissue

5. Calculate QUID 6. Calculate Min meat

Recipe Available + Analytical Data

FSA Guidance Annex E



Analysis of Ingredients - Calculations

Annex E (Clitravi)Preferred method when meat ingredient analytical data and recipe available No assumptions about N factorsUse weight of meat corrected for excess fat and connective tissueDiffer from Annex B in calculation of connective tissueCan use real data in Annex B rather than typical values as an alternativeNeither Annex B nor E check end product compliance



What Product Analysis Will Tell You That Ingredient Testing

Won’t

Whether process is under controlDoes product match recipe / ingredients? Recipe and ingredients comply but product may not

Check compliance where there is no recipe or data on ingredients

Imports?



Scope of Analysis of Meat Products

Additives preservatives, colour, antioxidants

SpeciesImmunoassay (ELISA) cooked / raw DNA

Other Added waterContaminants

Meat content Stubbs & More (MINIMUM ANALYSIS)

Moisture, protein, fat, ash, hydroxyproline Non meat nitrogen (casein, soya, carbohydrate, heart, mrm etc) Factors (Nff, casein, soya, carbohydrate) Uncertainty



Analysis of Products - CalculationsNitrogen major component in muscle protein

used to estimate meat Nff

Collagen high in hydroxyproline

use to estimate connective tissue = 8 x hydroxyproline

Protein+fat+ash+water = 100 in meat ingredient



Meat Content Calculation - Products

Step1 Calculate the meat protein excluding contributions from non-meat sources e.g. soyaStep2 Calculate the collagen free meat proteinStep3 Calculate collagen / meat protein ratio Step4 Calculate the meat protein with allowed collagen

Step5 Calculate excess collagen if CT% > CT LIMIT Step6 Calculate the fat free meat from NffStep7 Calculate the meat content to include allowed fatStep8 Calculate excess fat



Interpretation ProblemsNitrogen not unique to meat

Rusk, Soya, casein, blood protein, wheat protein – methods?

N, collagen, fat from carcase parts which are no longer meat

cannot distinguish from meat ingredients

QUID each species present analysis cannot determine species nitrogen fat or collagen

Cooked pies and pasty standards based on uncooked product



Choice of Fat Free Nitrogen Factor (Nff)?

Product AMC Nff Nff from ingredient

s

1 3.50 3.55

2 3.65 3.71

3 3.50 3.40

4 3.65 3.51

5 3.50 4.05



Are there any carcase parts present that

are no longer meat e.g. heart,

MRM, head

More information is needed on the recipe

and ingredient composition to interpret

analytical data on the final product

YES

Are there any non-meat nitrogen sources

present that cannot be quantified using an

independent analytical method?

NO

Use analytical data on moisture protein fat ash and hydroxyproline to determine meat content by Stubbs and More after allowing for any nitrogen contribution from

non-meat sources e.g. carbohydrate, Soya, caseinCHECK QUID & MIN MEAT

YES

NOUse analytical data on

moisture protein fat ash and hydroxyproline to determine total meat content by Stubbs and More after allowing for

any nitrogen contribution from non-meat sources e.g.

carbohydrate, Soya, casein– Average nitrogen factors for red meat will have to be used and an average maximum fat

content.CHECK MIN MEAT

YES

Is the meat ingredient from only a single

species?

NO

YES

Does the mixture of meat ingredients

consist only of beef and /or pork and / or

sheep meat?

NO

NO

Is the name of the product a reserved description with a

minimum meat content requirement?

YES

End Product Analysis Limitations



Approach to EnforcementInspect production

Check process controlLook at recipeExamine ingredients - decide which are “meat”?Sample each meat ingredient for each speciesAnalysis of ingredients

determine aggregate fat and collagen:protein for each species

Correct each species for excess fat and collagenDetermine meat content / QUID - Annex E

Analyse final product Are results as per recipe / ingredients?Use Home Authorities



Simple Pork Sausage RecipeProduct Analysis

Single meat speciesNo non-EC meatCalculate / Estimate NffCalculate / estimate N from from fillerCan check min meat and QUID

Ingredients kg

Pork 70vl(Belly trim 65vl 90% shoulder trim 85vl 10%)

14.2

Other ingredients

4.535

TOTAL WEIGHT

18.735



By weight

Annex E Product analysis

Std Nff (3.50) and CHO

Actual Nff (3.55) and N corrections

76 73 74 73

1984 Regs 65% - ok2003 Regs 42% - ok



Burger Product Analysis2 speciesNo non-EC meatMin Meat

Can calculate total meat without recipe or ingredientsCalculate / estimate average NffCalculate /\estimate N from filler

Need recipe and ingredient analysis for QUID

Ingredients lb

Beef clod and stickling,

trimmed and boned 90vl

13

Trimmed beef forequarter

70 vl

5

Rindless pork belly trim

1

Other 1

Total weight 20



By weight



Actual Nff (3.55) and N corrections

Beef 90Pork 5

Beef 90Pork 5

Total 94 Total 93

1984 Regs 80% - ok2003 Regs 62% - ok



Economy Hamburgers

Ingredients

lb

Lean pork body trims

75

Pork head meat

132

Pork MRM 30

Bacon trims

39

Defatted rind

69

Other 105

Total weight

450

Product AnalysisSingle speciesNon-EC meat (Head meat, MRM)Min Meat QUID

Cannot calculate total meat without recipe or ingredientsNitrogen, fat, collagen from non-EC meat indistinguishable from meatCalculate / estimate N from from filler



By weight



Actual Nff (3.68)and N

corrections

41 77*

32 73*

65 73

*includes head meat and MRM which were meat under 1984 regs1984 Regs 60% - ok2003 Regs 47% - deficient



A Final Word From Otto Von Bismarck (1815 - 1898)

““Laws are like Laws are like sausages. It's sausages. It's better not to better not to

see them being see them being made.”made.”

““Laws are like Laws are like sausages. It's sausages. It's better not to better not to

see them being see them being made.”made.”

How Can Chemical Analysis Assist in Enforcement of the New Regulations? Dr George Stephenson County...

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