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CARNI E DERIVATI

CARNI E DERIVATI
Supportiamo le aziende nel settore delle carni, salumi, pesce, pollame con soluzioni analitiche avanzate che producano informazioni ad alto valore durante tutto il ciclo di produzione, dal controllo delle merci in entrata fino all’etichettatura del prodotto finito.

Abbiamo sviluppato e evoluto le nostre soluzioni analitiche a stretto contatto con i nostri clienti per comprendere le loro sfide e fornire soluzioni accurate per: 
  • Determinazione delle proteine
  • Determinazione del contenuto di grassi 
  • Studi di stabilità ossdativa di grassi e lipidi
  • Freschezza del pesce (TVBN)
  • Sviluppo di nuovi prodotti
  • Ottimizzazione della formula 
  • Test sull'impatto dell'ossidazione sugli ingredienti
  • Ottimizzazione di processo
  • Studio del packaging e confronto tra packaging alternativi

Application notes

Sfogliate la nostra libreria completa di Application Note e scoprite come utilizzare al meglio gli strumenti VELP. Si tratta di analisi reali effettuate su diverse tipologie di campioni, in piena conformità con le metodiche ufficiali di riferimento e valorizzate da preziosi consigli!
Crude Fat Determination in Meat
Crude Fat Determination in MeatIt 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 InstrumentsEstrattori a Solventi
Improvement of meat oxidation stability by addition of natural products
Improvement of meat oxidation stability by addition of natural productsMeat 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 InstrumentsReattore di Ossidazione
N/Protein Determination in Fishmeal - Dumas and Kjeldahl method comparison
N/Protein Determination in Fishmeal - Dumas and Kjeldahl method comparisonLa farina di pesce è un alimento importante usato in zootecnia e in acquacoltura. È anche l'ingrediente principale del mangime comunemente commercializzato per i pesci d'acquario. Scopri di più sui risultati ottenuti con il metodo Kjeldahl e il metodo Dumas per la determinazione del contenuto proteico nella farina di pesce.
Analytical InstrumentsAnalizzatori elementari, Digestori e Mineralizzatori, Distillatori
N/Protein Determination in Meat - Dumas/Combustion method
N/Protein Determination in Meat - Dumas/Combustion methodIt 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 InstrumentsAnalizzatori elementari
N/Protein Determination in Meat - Kjeldahl method
N/Protein Determination in Meat - Kjeldahl methodMeat 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 InstrumentsDigestori e Mineralizzatori, Distillatori
N/Protein Determination in Sausage - Dumas/Combustion Method
N/Protein Determination in Sausage - Dumas/Combustion MethodLearn 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 InstrumentsAnalizzatori elementari
Oxidation Stability & Formula Comparison on Meat
Oxidation Stability & Formula Comparison on MeatMeat 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 InstrumentsReattore di Ossidazione
SER 158 Crude Fat Determination in Meat Products
SER 158 Crude Fat Determination in Meat ProductsIt 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 InstrumentsEstrattori a Solventi
TVBN Determination in Fish (UDK 129)
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 InstrumentsDistillatori
TVBN Determination in Fish (UDK 139/149/159/169)
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 InstrumentsDistillatori
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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