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Meat and meat products

Meat and meat products

In the meat products sector, a distinction is made between red and white meats. Red meats include cattle (beef and veal) and sheep (lamb, mutton etc.). White meats represent pork and poultry meats (chicken, turkey, duck).

For several years, individual meat consumption has been declining. This development is linked to increasing demands on health, animal welfare, sustainability and changes in consumption habits. These societal expectations are having an increasing impact on the meat industry and have led to the appearance of new alternative products on the market, such as meat of plant or artificial origin. The processes of the meat products industry are thus increasingly complex.

Types of meat and meat products

The different types of meat and meat products :

  • Fresh processed meat products
  • Carcasses and cut products
  • Minced meat
  • Raw- cooked meat products (frankfurt, mortadella,…)
  • Precooked-cooked products (blood sausage, liver sausage, comed beef,…)
  • Raw (dry) – fermented products (embutido-salami, chorizo, ham, …)
  • Dry meat

Regulatory Framework of meat and meat products

Regulation (EC) No 1760/2000  labelling of beef and beef products

Regulation (EC) No 1825/2000 labelling of beef and beef products

Regulation (EC) No 853/2004  hygiene rules for food of animal origin

Regulation (EC) No 2073/2005 microbiological criteria for foodstuffs

Regulation (EU) No 37/2010  Pharmacologically active substances – veterinary drugs in foodstuffs of animal origin

Regulation (EC) No 470/2009 Residue limits of pharmacologically active substances in foodstuffs of animal origin

Regulation 1169/2011 on the provision of food information to consumers

Regulation (EC) No 1333/2008 food additives 

Regulation (EC) No 1881/2006 contaminants in foodstuffs

Countries’ regulations are in place in most of the EU countries.

How Mérieux NutriSciences can support you

Mérieux NutriSciences, through its complete offer, supports the confectionery industry from raw materials to final product in order to ensure product conformity. Our analytical offer responds to the specificities of each matrix in relation to the regulations, hazards and consumer requests.

360 solutions and services by Mérieux NutriSciences

Biological Testing

  • Microorganisms
  • Mould and yeasts, Salmonella spp, Bacillus cereus, Staphylococcus, Escherichia coli, E.coli STEC, Enterobacteriaceae, …
  • Microbiological stability, Shelf life, Accelerated shelf life
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Chemical testing

  • Composition

Nutritional analysis, Water content, Glaze, Minerals and heavy metals, including inorganic arsenic, Vitamins, Fat profile, cholesterol, amino acids, …

  • Contaminants

Dioxins and PCBs similars to dioxins, Radioactivity. Process contaminants: MCPD esters and glycidyl esters, furans and methylfurans, Polycyclic aromatic hydrocarbons (PAHs), Ethyl carbamate, Heterocyclic amines, Hydroxymethylfurfural. Benzopyrene. Melamine and its analogues.

  • Residues

Veterinary drugs (antibiotics, antiparasitics, non-steroidal anti-inflammatory drugs), Pesticides / insecticides / herbicides / fungicides/Chlorates and Perchlorates. 

  • Hygiene issues (temperature, storage, organoleptic aspect, etc.)
  • Allergens (sulphites)
  • Quality parameters, e.g.
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Physical testing

Foreign particles, product Defects, pests

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