肉类

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.

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.

鱼粉是畜牧业和水产养殖中使用的一种重要食品。它也是市场上常见的水族箱鱼饲料的主要成分。了解更多用凯氏法和杜马斯法测定鱼粉中蛋白质含量的结果。

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.

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.

出于各种原因，包括法律和营养目的（标签），了解作为蛋白质及其他成分和含量始终更为重要。 了解如何使用NDA系列获得出色的性能以及如何按照AOAC进行工作。

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.

肉蛋白具有很高的营养价值，它们也会影响成品的质量，影响面团的一些特性以及保水能力、乳化能力和柔软性。了解如何通过DK / DKL和UDK系列获得优异的性能，以及如何按照AOAC工作。

了解如何确定香肠中的蛋白质含量。 香肠的质量控制包括化学参数的检查，其中包括蛋白质含量。

TVBN（总挥发性碱性氮）是一种定量分析海洋或河流鱼类中含氮化合物（氨，二甲基和三甲基胺）的方法，显示了新鲜程度。 了解如何使用UDK 139、149、159和169获得出色的性能，以及如何按照Conway和Byrne的方法进行工作。