The starch content of meat products is determined as glucose by an enzyme-hydrolytic method using thermo-stable α-amylase and amyloglucosidase for hydrolysis. The method is compared with a polarimetric and an acid-hydrolytic method. The recovery in various cooked and uncooked sausages containing up to 12% starch ranged from 92 to 102% of the starch content estimated from the recipe. The average coefficient of variation was 2%. The presence of lactose did not influence the starch determination. In a collaborative study an average of 103% of the estimated starch value was recovered. The random and systematic errors were of equal size, each amounting to a maximum of 8% of the starch content of the sausages. The application of the method for food inspection purposes is discussed. The method is considered to be suited for starch analysis in meat products.