How Can Chemical Analysis Assist in Enforcement of the New Regulations? Dr George Stephenson County 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 B b.Analytical data – Annex E b.Using product analysis a.Value and limitations 3.Example recipes and data

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS 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?

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS How Can We Check Compliance? Producers Recipe and typical values (Annex B) Analytical data on ingredients (Annex E) Analysis of products Enforcers Check producers approach Sample and analyse ingredients Sample and analyse products Production and retail Analysis is the only way to confirm legal compliance with fat & collagen limits

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Sampling Ingredients Representative Amount – number of sub samples? Homogeneity – replicate samples? Process changes - degristling Substitution of ingredients Sample at most homogeneous point before other ingredients added Final products Usually more homogeneous than ingredients but non-meat ingredients complicate analysis Link to batch of ingredients?

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Raw Materials Rindless Pork Belly 65VL Rindless Shoulder trim 85VL

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Minced Pork 70 VL

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Trimmed Forequarter 70vl 8lb

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Pork Back Fat 70vl

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Pork Fat 10vl

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Chipped Pork Fat 10vl

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS FSA Guidance Notes 2003 Regs “Skeletal Muscle …With Naturally Included or Adherent Tissue” Max Y% fat Max X% C Tissue Max X% C Tissue

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS 1. Aggregate data for each species 2. Calculate allowed collagen in meat Convert excess to connective tissue 3. Calculate allowed fat Is 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

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Analysis of Ingredients - Calculations Annex E (Clitravi) Preferred method when meat ingredient analytical data and recipe available No assumptions about N factors Use weight of meat corrected for excess fat and connective tissue Differ from Annex B in calculation of connective tissue Can use real data in Annex B rather than typical values as an alternative Neither Annex B nor E check end product compliance

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS What Product Analysis Will Tell You That Ingredient Testing Won’t Whether process is under control Does product match recipe / ingredients? Recipe and ingredients comply but product may not Check compliance where there is no recipe or data on ingredients Imports?

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Scope of Analysis of Meat Products Additives preservatives, colour, antioxidants Species Immunoassay (ELISA) cooked / raw DNA Other Added water Contaminants 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

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Analysis of Products - Calculations Nitrogen 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

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Meat Content Calculation - Products Step1 Calculate the meat protein excluding contributions from non-meat sources e.g. soya Step2 Calculate the collagen free meat protein Step3 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 Nff Step7 Calculate the meat content to include allowed fat Step8 Calculate excess fat

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Interpretation Problems Nitrogen 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

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Choice of Fat Free Nitrogen Factor (Nff)? ProductAMC NffNff from ingredients

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS 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, casein CHECK QUID & MIN MEAT YES NO Use 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 Is the name of the product a reserved description with a minimum meat content requirement? YES End Product Analysis Limitations

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Approach to Enforcement Inspect production Check process control Look at recipe Examine ingredients - decide which are “meat”? Sample each meat ingredient for each species Analysis of ingredients determine aggregate fat and collagen:protein for each species Correct each species for excess fat and collagen Determine meat content / QUID - Annex E Analyse final product Are results as per recipe / ingredients? Use Home Authorities

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Simple Pork Sausage Recipe Product Analysis Single meat species No non-EC meat Calculate / Estimate Nff Calculate / estimate N from from filler Can check min meat and QUID Ingredientskg Pork 70vl (Belly trim 65vl 90% shoulder trim 85vl 10%) 14.2 Other ingredients TOTAL WEIGHT

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS By weightAnnex EProduct analysis Std Nff (3.50) and CHO Actual Nff (3.55) and N corrections Regs 65% - ok 2003 Regs 42% - ok

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Burger Product Analysis 2 species No non-EC meat Min Meat Can calculate total meat without recipe or ingredients Calculate / estimate average Nff Calculate /\estimate N from filler Need recipe and ingredient analysis for QUID Ingredientslb Beef clod and stickling, trimmed and boned 90vl 13 Trimmed beef forequarter 70 vl 5 Rindless pork belly trim 1 Other1 Total weight20

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS By weightAnnex EProduct analysis Std Nff (3.58) and CHO Actual Nff (3.55) and N corrections Beef 90 Pork 5 Beef 90 Pork 5 Total 94Total Regs 80% - ok 2003 Regs 62% - ok

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS Economy Hamburgers Ingredientslb Lean pork body trims 75 Pork head meat 132 Pork MRM30 Bacon trims39 Defatted rind 69 Other105 Total weight 450 Product Analysis Single species Non-EC meat (Head meat, MRM) Min Meat QUID Cannot calculate total meat without recipe or ingredients Nitrogen, fat, collagen from non-EC meat indistinguishable from meat Calculate / estimate N from from filler

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS By weightAnnex EProduct analysis Std Nff (3.50) and CHO Actual Nff (3.68) and N corrections 41 77* 32 73* 6573 *includes head meat and MRM which were meat under 1984 regs 1984 Regs 60% - ok 2003 Regs 47% - deficient

FSA / TSI / LACORS 2003 MEAT PRODUCTS SEMINARS A Final Word From Otto Von Bismarck ( ) “Laws are like sausages. It's better not to see them being made.”