This dialog contains settings for the calculation of values and associated declarations for meat products.
1)Activated: Enable/disable the Meat module. When enabled, the Recipe → Meat and Declaration → Ingredients → Meat tabs will become available.
2)Meat types: Use the standard product structure (type/area/group) to locate the meat product. Assign proper Meat type to individual groups.
3)Criteria: Each type of meat is defined by its criteria. Assign the predefined criteria (Water, Fat, Meat protein, CTPFMP (Connective Tissue Protein Free Meat Protein), CTP (Connective Tissue Protein), and CTP in MP (Connective Tissue Protein Content in Meat Protein) to the criteria defined in SpecPDM criteria structure.
4)Factors: The maximum fat and connective tissue content of skeletal muscle meat was set due to the different views of EU member states. In certain cases, this must be specified as a percentage. Each meat type has its specific values.
Factor for connective tissue (factor for the conversion of connective tissue protein to connective tissue) = 37/8, (from "Guidance document on the Application of Commission Directive 2001/101 of 26 November 2001 on the definition of meat amending", CLITRAVI Directive 2000/13 of 20 March 2000, the factor corresponds to a water/protein ratio in the connective tissue of 3.625/1).
Factor for connective tissue protein = % limit value CTP in MP/(100% - % limit value CTP in MP), the ratio CTP in MP corresponds to the connective tissue in fat free meat:
•Factor for connective tissue protein in pork 25/75
•Factor for connective tissue protein in beef 25/75
•Factor for connective tissue protein in poultry 10/90
•Factor for connective tissue protein in rabbit 10/90
Factor for fat = % fat limit value/(100% - % fat limit value), fat limit value = limit value for the fat content of meat components according to the meat definition:
•Factor for fat in pork 30/70
•Factor for fat in beef 25/75
•Factor for fat in poultry 15/85
•Factor for fat in rabbit 15/85
5)Mammal: SpecPDM allows for calculating meat mixtures for recipes which contain more meat types. If there is more than 50% of mammal meat in the meat component, a new tab Mixture is shown in the Factors section of the window. To enable this option, specify the mixed Meat type and select the Mammal checkbox.
6)Trade names: Link the individual constituents of the meat with the appropriate trade names to be used for the Meat QUID declaration. Click on each of the fields to open the standard Select ingredient dialog. Select the trades name to associate with the adipose tissue, connective tissue and meat. See the article Declaration → Ingredients/Combine ingredients for more information about Meat QUID.
7)OK: Apply settings.
Close: Close the dialog.