We provide basic testing of meat and meat product parameters.
Analyses are carried out using accredited methods according to the requirements of the client or within the scope of legislation.
Meat and meat products
Description
We offer analysis:
- Total number of microorganisms
- Coliform bacteria
- Yeasts and moulds - (aw>0.95)
- Osmophilic yeasts and xerophilic moulds - (aw <0.95)
- Salmonella detection - 25 g, 10 g
- Coagulase positive staphylococci
- Staphylococcus aureus
- Bacillus cereus
- Thermostatic test
- Campylobacter spp. detection, count/g
- Escherichia coli
- Listeria monocytogenes - detection, count/g
- Sulphite-reducing clostridia
- Clostridium perfringens
- Enterobacteriaceae
- Lactic acid bacteria
- Pseudomonas aeruginosa
- Toxic products of microorganisms
- Sensory analysis of food - basic
- Sensory analysis of foodstuffs - advanced
- Residues of inhibiting substances - Plane diffusion method
- Residues of inhibitory substances - Premi - test
- Water activity aw
Download
| Typ souboru | Název | Velikost | |
|---|---|---|---|
| General application form | 0,4 MB | Stáhnout | |
| General application form | 0,1 MB | Stáhnout |
FAQ
What sampling equipment can I use?
You can use sterile bags, knives, spoons, scoops, ladles, bottles.
How much sample is required for the test?
This depends on the type of sample provided:
Liquid sample 300 ml
Slurry sample 250 g
Solid sample 300 g
Dried sample 150 g
Concentrate 150 g