On calculation of ‘meat content’ according to the quantitative ingredient declarations (QUID) Original Research Article

The respective EU directive introduces, in accordance with the quantitative ingredient declaration (QUID), a new definition of ‘meat’ for the purpose of labelling of products. In addition, it involves maximum numerical limits for fat content and connective tissue protein–total protein ratio depending on the species of meat. The present paper discusses the new concept of meat equivalent, indicated as QUID1, which, contrary to the definition of ‘meat content’ (QUID1r) in the respective regulation, may exceed 100%, indicating high quality meats with lower fat and connective tissue content than the maximum limits. Moreover, the meat equivalent (QUID1) is also an intermediary step in the QUID calculations. Results are also compared with the existing calculation methods published in the literature. A possible introduction of the unequivocal meat equivalent concept (QUID1) in practice is also discussed in this paper.