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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

Application notes

Choose among a comprehensive library of Application Notes / White Papers and learn more on how to optimize the performance of your VELP instruments. These documents offer typical analyses of well-known samples, together with official references and suggestions, to make you an expert!
Crude Fat Determination in Meat
It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with ISO.
Analytical Instruments
Solvent Extraction
Improvement of meat oxidation stability by addition of natural products
Meat and fish are the main proteic food products consumed in the human diet. Their shelf-life is quite limited due to the easy attack from bacteria and also to the presence of a consistent amount of fat that is easily subjected to an oxidation process. Discover how to improve fish and meat shelf-life by using natural additives, such as basil, rosemary, oregano, and several spices.
Analytical Instruments
Oxidation Stability Reactor
N/Protein Determination in Fishmeal - Dumas and Kjeldahl method comparison
Fishmeal is an important food used in animal husbandry and in aquaculture. It is also the main ingredient of the commonly marketed feed for aquarium fish. Discover more on the results obtained with the Kjeldahl and the Dumas Method for the determination of protein content in fishmeal.
Analytical Instruments
Digestion UnitsDistillation UnitsElemental analyzers
N/Protein Determination in Meat - Dumas/Combustion method
It is always more important to know the ingredients and amount of all the components, as proteins, for different reasons, including legal and nutritional purposes (labeling). Learn how to obtain excellent performance with NDA Series and how to work in accordance with AOAC.
Analytical Instruments
Elemental analyzers
N/Protein Determination in Meat - Kjeldahl method
Meat proteins have an high nutritional value and they also affect the quality of the finished product,influencing some properties as well as water retention, emulsifying capability and the softness of the dough. Learn how to obtain excellent performance with DK / DKL and UDK Series and how to work in accordance with AOAC.
Analytical Instruments
Digestion UnitsDistillation Units
N/Protein Determination in Sausage - Dumas/Combustion Method
Learn how to determine the protein content in mortadella sausage. Quality control of Mortadella encloses the check of chemical parameters, among these, the protein content. The mortadella proteins are of high biological value.
Analytical Instruments
Elemental analyzers
Oxidation Stability & Formula Comparison on Meat
Meat is a highly perishable product. Among the alterations, the lipid oxidation results in “off flavor”. To preserve meat, in order to be stored and consumed, tenderness, juiciness, flavor or color are protect using additives. Learn how to obtain excellent performance with OXITEST.
Analytical Instruments
Oxidation Stability Reactor
SER 158 Crude Fat Determination in Meat Products
It is always more important to know the ingredients and amount of all the components, as fats, for different reasons, including nutritional purposes (labeling). Learn how to obtain excellent performance with SER Series and how to work in accordance with AOAC.
Analytical Instruments
Solvent Extraction
TVBN Determination in Fish (UDK 129)
TVBN (Total Volatile Basic Nitrogen) is a method of an alysis that quantifies the presence of nitrogenous compounds (ammonia and dimethyl and trimethyl amine) in fish from the sea or from river, revealing the degree of freshness. Learn how to obtain excellent performance with UDK 129 and how to work in accordance with Conway and Byrne method.
Analytical Instruments
Distillation Units
TVBN Determination in Fish (UDK 139/149/159/169)
TVBN (Total Volatile Basic Nitrogen) is a method of an alysis that quantifies the presence of nitrogenous compounds (ammonia and dimethyl and trimethyl amine) in fish from the sea or from river, revealing the degree of freshness. Learn how to obtain excellent performance with UDK 139, 149, 159 & 169 and how to work in accordance with Conway and Byrne method.
Analytical Instruments
Distillation Units
VELP Scientifica Srl
Via Stazione, 16
20865 Usmate (MB) - Italy
Tel. + 39 039 628811
VELP Scientific, Inc
40, Burt Drive, Unit #1, Deer Park
NY 11729 - U.S.
Tel. +1 631 573 6002
VELP China Co. Ltd.
Building 28, Lane 1333, Xinlong road
Minhang district, Shanghai
Tel. +8621 34500630

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