What does meat content mean in meat products?

The third episode of the series reveals precisely what qualifies as meat and what it means when a particular animal species is mentioned in the name of a meat product (e.g., venison sausage, pork bologna). It explains the quality and production requirements set out in the Hungarian Food Codex that manufacturers must follow when producing meat products. Experts also present the QUID method, which helps determine the meat content of a given product. They further explain how to interpret labels stating that, for example, 150 grams of meat were used to make a 100-gram finished product. The episode also clarifies what MSM means – that is, mechanically separated meat – and sheds light on the differences between hams, cold cuts, sausages, and salamis. Finally, viewers can learn about the proper process of making frankfurters.

In its short films, MATE provides consumers with clear, scientifically grounded information to support a health-conscious lifestyle and diet. The series reaches audiences through personal, practical, and visually engaging videos. Each episode is accompanied by a podcast discussion in which university experts explore the topics in even greater depth.

The aim of the series is to initiate dialogue. On social media platforms, viewers can ask questions, vote on topics, and comment on what they have seen. The organizers are also planning university competitions and workshops where interested participants can meet researchers and connect with science through their own experiences. This way, the series becomes not only a source of information but also a platform for community experience and scientific dialogue.

The project’s scientific lead is Dr. Tamás Kocsis, winner of the NKFIH Scientific Mecenatúra grant and senior lecturer at MATE’s Institute of Food Science and Technology.