This will be suitable for analytical staff, managers and food technologists who need to be able to calculate meat content confidently. Data from delegates' own products can be used if desired and time will be allocated to allow delegates to discuss individual problems with meat content and added water analysis.
Following information on how to calculate meat content, delegates will be guided by tutors to calculate the meat content (and added water content) of a range of meat products, such as sausages.
Following information on how to calculate meat content, delegates will be guided by tutors to calculate the meat content (and added water content) of a range of meat products, such as sausages.
