search

Press ENTER to search or ESC to close

MEAT

MEAT
Our mission is to support companies in the meat, fish and poultry industries through advanced analytical solutions that produce high value information throughout the entire production cycle, from the control of incoming goods to the labelling of the finished product.

We have developed and evolved our analytical solutions in close contact with our customers to understand their challenges and provide accurate solutions: 
  • Protein determination
  • Determination of fat content (Crude and Total) 
  • Oxidative stability studies of fats and lipids
  • Fish freshness tests (TVBN)
  • Development of new products
  • Optimization of the formula 
  • Testing the impact of oxidation on ingredients
  • Process optimization
  • Study of packaging and comparison between alternative packaging

Downloads

Application Notes, Studies and Expertise 

Protein determination in Mortadella (pork cured meat)
MEAT

Download the application note and discover more about N/protein determination with the elemental analyzers of the NDA Series. 

Reference method: AOAC 992.15
N/Protein Determination in Sausages - Dumas Method
N/Protein Determination in Cured Meats
MEAT


Download the application note and discover more about N/protein determination with the elemental analyzers of the NDA Series.

Reference method: AOAC 992.15

N/Protein Determination in Cured Meats - Dumas Method
N/Protein Determination in Meat
MEAT


Download the application note and discover more about N/protein determination with Kjeldahl method.

Reference method: AOAC 981.10

N/Protein Determination in Meat - Kjeldahl Method
Oxidation Stability of Meat
MEAT


Download the application note and discover more about oxidation Stability of Meat.

Reference method: AOCS Cd 12c-16

Oxidation Stability of Meat
Crude Fat Determination in Meat Products
MEAT


Download the application note and discover more about Crude Fat Determination in Meat Products.

Reference method: ISO 1444:1996, AOAC 991.36, AOAC 960.39

Crude Fat Determination in Meat Products
Determination of the Total Volatile Basic Nitrogen (TVBN) in Fish
MEAT


Download the application note and discover more about Crude Fat determination of the Total Volatile Basic Nitrogen (TVBN) in Fish.

Reference method: Conway and Byrne method (1933)

Determination of the Total Volatile Basic Nitrogen (TVBN) in Fish

Cookies

This website uses cookies. Find out more about how this website uses cookies at this link. By continuing to use this website, you consent to our use of these cookies.
Siglacom - Internet Partner