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Added water in cured meat survey - Analysis of samples. - AN1137

Description
Analyses of the added water content in a range of cured meat samples which have been collected by designated local authorities and sent to a specified laboratory in accordance with an agreed protocol. The results will be used to determine whether or not the product label declarations are accurate.
Objective
To determine the authenticity of label declarations regarding the amount of added water in cured meat products.
Time-Scale and Cost
From: 1996

To: 1997

Cost: £40,000
Contractor / Funded Organisations
Contractors in Collaborative trial
Keywords