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Analytical Methods Committee (AMC) Meat Factors Sub-committee of the Royal Society of Chemistry. - AN1138

There are requirements that analytical procedures and laboratory competence be fully assessed and standardised for MAFF purposes. In particular: 1. for legislative procedures, methods must be fully validated according to the criteria set out in EC Directive 85/591 and laboratories have in place suitable quality control and proficiency assessment procedures as required by EC Directive 93/99. 2. for surveillance purposes, contractors should work to recognised laboratory quality assurance protocols. However, there is often a need to interpretr the results of analytical determinations and in order to achieve this background data on natural variability is often required. In the specific case of meat analysis, the analytical procedures are well established. In order to convert the results from those procedures (moisture, fat, ash, nitrogen etc) to meat content in a meat 'product' a series of factors have to be used. There have been disputes as to the most appropriate factors to use for different meat species and cuts. The objective of this project is to define and agree the most appropriate factors for scampi; the Sub-committee has previously agreed factors for pork, sheep and beef. In addition, there is a need to review all the meat (including poultry) and fish factors which have been published over the past 30 years in the light of modern slaughtering and rearing practices.
Time-Scale and Cost
From: 1996

To: 1997

Cost: £4,000
Contractor / Funded Organisations
Royal Society of Chemistry