BEFFE
The BEFFE value ( connective tissue protein-free meat protein ) is a criterion for assessing meat products with regard to their composition.
In the guiding principles of the German Food Book Commission, the BEFFE value is defined as follows: “As meat protein free of connective tissue protein, the difference between total protein and the sum of foreign protein, foreign non-protein nitrogen compounds and connective tissue protein applies.” Thus, the BEFFE value is an indirect criterion because The proportion of non-connective and fatty tissue-free meat protein cannot be determined directly either in the raw material or in the product. Foreign protein is understood to mean foreign proteins such as milk protein or vegetable protein added to the product , while foreign non-protein nitrogen compounds, for example, protein hydrolysates or ammonium salts (Addition illegal).
Since the proportion of BEFFE is relevant for a product, the BEFFE values defined in the guiding principles and also the relation to other evaluation criteria must be met so that a product can be classified as marketable. The background to the definition of certain product criteria is to be able to ensure that both the character and the quality of meat products are permanently preserved.