Meat and meat products
The Chemical Research Center offers comprehensive laboratory studies of food products, including meat and meat products, which cover physico-chemical, microbiological and organoleptic assessment. Our offer is intended for consumers, producers and distributors of meat and meat products. We also offer solutions to research problems related to the chemical examination of meat and meat products.
• aerobic mesophilic microorganisms – classical method
• aerobic mesophilic microorganisms – NPL method, Tempo system (in 48 hours)
• Escherichia coli – the classic method
• Escherichia coli – NPL method, Tempo system (in 24 hours)
• E. coli group bacteria – classical method
• E. coli group bacteria – NPL method, Tempo system (in 24 hours)
• gram-positive cocci – classical method
• gram-positive cocci – NPL method, Tempo system (in 24 hours)
• Enterobacteriaceae – the classical method
• Enterobacteriaceae – NPL method, Tempo system (in 24 hours)
• spore-forming aerobic bacteria
• mold and yeast
• Salmonella spp– – classical method
• Salmonella spp– – PCR diagnostics (in 24 hours)
• Listeria monocytogenes – classical method
• Listeria monocytogenes – PCR diagnostics (in 48 hours)
• Pseudomonas spp.
• Clostridium perfringens
• Campylobacter spp.
• Proteins
• Free fats
• Total fat
• Dry residue (water)
• Total ash
• Salt
• Starch
• Nitrites and nitrates
• Phosphorus and phosphoric anhydride P2O5
• Hydroxyproline / Collagen
• Heavy Metals: Pb, Cd, As, Hg, Sn
• Mineral components: Ca, Na, K, Mg, Fe, Zn, etc.
• Multicore aromatic hydrocarbons (WWW)
• Dioxins, furans and dioxin-like PCBs, as well as dioxin-not like PCBs