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COOKED HAM : How to determine % of meat in final product

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Posted 22 September 2017 - 06:08 AM

Hello all! First post! 


I am doing a label review and I am trying to determine the % of meat declared on the labels and got stuck at cooked hams.


I know the formula is  :


ingoing weight of ingredient / weight of all ingoing ingredients  x 100


As we know cooked hams undergo moisture loss after cooking. Does anyone know how to calculate the % of meat in finished product declared on the label,  


I am referring to FSANZ Standard 1.2.10  -5 it says:


Calculating proportion of a characterising ingredients where moisture loss occurs
If moisture loss occurs in the processing of a food, the proportion of a characterising ingredient in the food may be calculated taking into account any such moisture loss, on the basis of the weight of the characterising ingredient in the food.


Hope my explanations are clear, if anything let me know your thoughts ! 


    Food Safety Consultant, Production Supervisor

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Posted 22 September 2017 - 03:48 PM

USDA has a helpful table and associated study/methods for calucating cooking yields that may be helpful as you figure out what math makes the most sense for your product.




Good luck!

Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.


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Posted 27 September 2017 - 11:32 AM

Have a look towards the end of this: https://www.fsai.ie/faq/quid.html or use the attached calculator!

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