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Quality and safety

Quality has many definitions. The main aspect for meat, for example, is its flavour. A quality criterion for meat is that it tastes good, but it also has to be tender and succulent. Another quality aspect is how easily a product can be prepared, as well as a good microbiological quality ensuring that a product is safe. Finally, consumers expect high-quality products to always have the same eating quality.

The quality of a combined meat  product scores high on all these points. The meat is easy to prepare, it has a nice texture, is tender and has a consistent quality. A study involving a tasting panel revealed that combined meat using using fibrinogen and thrombin was after cooking  more succulent than other meat (TNO Nutrition and Food Research, report B93.356).

Download our factsheet for more information.

Combined meat and safety

Combined meat is as safe as any other meat. It complies with the same Dutch and European requirements for such products as minced meat or rump steak. Its production is supervised by the national governments (in the Netherlands: veterinary approval number EC216 NL). Combined meat also complies with the European requirements as laid down in the meat hygiene directive.

Fibrinogen and thrombin have been approved as fit for human consumption. They are produced under supervision by the Dutch government.

In April 2005, the EFSA (European Food Safety Authority) stated that fibrinogen and thrombin can be safely used as a binding agent (www.efsa.europa.eu, search for 'thrombin'). The use of fibrinogen and thrombin to combined meat in the USA has been approved by the USDA (US Department of Agriculture).