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