Via Meat, you can calculate meat content based on the recipe. This calculation is necessary for QUID (Quantitative Ingredients Declaration) = the specification of a food ingredient with its quantity in %; for meat and meat products the declaration is valid from 01.07.2003. For information on how to configure the dialog before using it, see the article Administration → General → Products → Declaration Automatic/Meat.
First, activate the Meat module in Administration → General → Products → Declaration - automatic → blue meat button.
The number of sub-tabs depends on the number of defined groups in Administration, plus one (sub-tab Meat QUID)
The sub-tab Meat QUID shows a summary of meat content from the whole recipe for the finished product. It is a calculation of excessive Adipose and Connective tissue shown in percentages and the ratio of Water to Protein, as well as the percentage of Added water (the amount of water that has been added to the product, as opposed to the water that is naturally present in the meat).
Other sub-tabs (dynamically created per each type of meat) have the same tables with the same calculations, only the values are specific to each meat type. See the following example:
Here, in the first table, you can see the Meat Criteria with their percentage values: 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). The second table displays the calculation of excessive connective and adipose tissue for the components.
Calculation of Excessive Connective and Adipose Tissue for the Components.
Excessive connective tissue = % CTP in MC * factor for connective tissue - % CTPFMP * factor for connective tissue protein * factor for connective tissue
•CTP in MP: The Connective Tissue Protein in Meat Components
•Factor for Connective Tissue: The factor for the conversion of connective tissue protein to connective tissue (as defined in Administration → General → Products → Declaration automatic).
•CTPFMP: The Connective Tissue Protein Free Meat Protein.
•Factor for the connective tissue protein = % limit value CTP in MP/(100% - % limit value CTP in MP) (as defined in Administration → Declaration automatic).
For null and negative values: No limit value is exceeded. The result is 0% excessive connective tissue.
Excessive adipose tissue = % F in MC - (100% - F in MC - excessive connective tissue) * factor for fat.
•F in MC: The Fat Content in Meat Components.
•Factor for fat = % fat limit value/(100% - % fat limit value) (as defined in Administration → General → Products → Declaration automatic).
For null and negative values: No limit value is exceeded. The result is 0% excessive fat.
Adjustment of Meat Content and Calculation of Meat Content for the Final Product:
The QUID relevant meat content is the result of the sum of the components in the meat recipe minus the amount of excessive connective tissue and the amount of excessive adipose tissue.
The final amount of meat in the recipe can be viewed in the last table Review of the declaration requirement for fat and connective tissue.