Animal products

For more information or for a quote, contact the people mentioned below the listed services

  • Carcass classification (SEUROP evaluation for cattle and pig carcasses) and carcass composition (dissections)
  • Meat quality measurements on carcass (pH, PQM)
  • Meat quality measurements (colour, water-holding capacity, collagen, sarcomere length)
  • Colour and fat (TBARS) stability of meat after slaughter
  • Meat tenderness (shear force, taste-panel) and texture analysis of meat products
  • Fatty acid analysis of animal products (meat, eggs: C12:0 till C22:6n-3; milk: C4:0 till C22:6n-3) - routine analysis
  • Lipid classes (TAG, DAG, MAG, PL, FFA) in meat, adipose tissue and meat products
  • Crude fat (Soxhlet) & Crude protein (Kjeldahl)
  • Vitamine E in meat (HPLC)
  • Proteolysis in meat (SDS-PAGE)

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  • Fatty acid analysis of animal products (meat, eggs: C12:0 till C22:6n-3; milk: C4:0 till C22:6n-3) - specific request

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