Meat and fish
Physical tests
- net weight
- deglazed weight + including icing
- gas composition headspace (oxygen, carbon dioxide, nitrogen)
Microbiology
- aerobic mesophilic germ count at 30°C - 22°C
- fungi and yeasts
- lactobacilli
- enterobacteriaceae at 37°C
- ß-glucuronidase positive E. coli
- coagulase positive staphylococci
- Listeria monocytogenes (in 25g)
- Salmonella (in 25 g, 10 g)
- Vibrio parahaemolyticus - Vibrio cholerae
- Campylobacter
- Yersinia enterocolitica in 10 g
- Shiga-toxin-producing E. coli (STEC)
- E. coli O157
- hepatitis A
- norovirus (GGGI + GGII)
Nutritional value
- fluids, dry matter
- ash
- protein
- fat after acid hydrolysis (Weibull)
- reducing sugars after inversion (as glucose)
- dietary fibre (Asp)
- fatty acids (C4 to C24)
- total carbohydrates (calculated)
- energetic value (kcal and kJ)
- salt (Na*2.5)
- cadmium (Cd)
- lead (Pb)
- mercury (Hg)
- arsenic (As)
- tin (Sn)
Additives and sweeteners
- phosphates (as P2O5)
- sulphite (as SO2)
- polyphosphates
- nitrite (colorimetry)
- nitrate (colorimetry)
Unwanted substances, contaminants, pesticides
- pesticides screening GC/LC
- histamine
- volatile bases (as N)
- dioxins and PCB
- polyaromatic hydrocarbons (benzo(a)anthracene,chrysene,benzo(b)fluoranthene,benzo(a)pyrene)
PCR
- identification fish PCR
- DNA from beef, horse, pig, chicken, turkey, goat, sheep
Various
- water activity (25°C)
- pH
- salt (as NaCl via titration chlorides)
- hydroxyproline and collagen (H% x 8)
- glucose, fructose, sucrose, maltose, lactose
- starch (quantitative)
- collagen/meat protein
- meat content (nitrogen/3.5+fat)
- meat protein (calculated)
- moisture/protein