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
Crude fat (Soxhlet) & Crude protein (Kjeldahl)
Vitamine E in meat (HPLC)

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