Thu, 06/07/2018 - 20:14

Meat and Meat Products

We offer a comprehensive analysis spectrum for meat and meat products. Aside from the traditional tests, we also offer a multitude of special analyses.

Microbiological and sensory testing plays an important role in testing meat and meat products, And molecular-biological and histological testing provides additional detailed information about the composition and source material of products.

Sensory Testing

Consumers often equate sensory issues in meat products with spoilage. Flawless sensory results based on product expectations are therefore a decisive test criterion.

Our staff of certified and experienced sensory experts evaluate fresh meat and meat products using DLG’s test schemata.

Chemical Analysis

Our chemical, enzyme and instrumental analytics examinations include:

  • Weight control, pH value and aw value
  • Nutrient analysis
  • Determination of nitrite and nitrate content
  • Determination of bulk and trace elements including all heavy metals using IC PMS (inductively coupled plasma mass spectrometry) and AAS
  • Detection of animal medications (such as nitrofurans, quinolones, sulfonamides, tetracyclines, triphenylmethane ureas, beta-lactams, macrolides, aminoglycosides, coccidiostatics and others)
  • Detection of dioxins and PCBs
  • Determination of the fatty acid spectrum including the trans-fatty acids and omega-3 fatty acids
  • Determination of preservatives
  • Detection of indol/skatol as well as androstenone
  • Determination of glucose, fructose, sucrose and lactose (enzymatically or by using HPLC) 
  • Determination of L-glutamine (enzymatic)
  • Examination for plasticizers
Microbiological Analysis

Our state-of-the-art microbiological testing lab offers all traditional examination methods. In addition, we can also provide many additional qualitative and quantitative microbial determinations, inhibitor tests, shelf-life studies and testing for antibiotic-resistant germs:

  • Germ Status
    We determine the total microbial count, spoilage agents and pathogenic germs in your product with tests such as aerobic mesophilic total microbial count, Bacillus cereus, campylobacter, E. coli with determination of EHEC-stems, Salmonella, Yersinia enterocolitica, Enterobacteriaceae/coliform germs, Clostridia, Listeria, lactic acid bacteria, Staphylococci including the variant MRSA, etc.
  • Inhibitor Tests
    Inhibitor tests provide information on whether antibacterial substances such as animal medications are present in your food products. A detailed determination of the substances is possible using additional chemical methods (see Instrumental Analysis)
  • Shelf-Life Studies
    Using challenge tests, we examine the growth rate and tenacity of pathogenic germs in your food product. This data lets you calculate whether the product is still edible at the end of the shelf life.
    For the shelf-life studies we use the same refrigeration units that are standard in food retailing.  The tests take place under particularly realistic conditions and allow for reliable prognoses for germ development in the food product. We can also manufacture vacuum and SB Atmos packaging with different protective gas combinations for your products and document the germ development in the different packaging. This gives you insight into which packaging or protective atmosphere delivers the best result for your goods.
  • Antibiotic Resistance
    The frequent use of antibiotics in livestock industry and aquaculture leads to increased resistance of bacteria to these antibiotics, which is a potential hazard for consumers and animal populations. We determine which, if any, resistances are present in germs.

More on Microbiology

Molecular-Biological Analysis

We perform molecular-biological  testing using PCR and ELISA. Using genetic material, we can perform selective animal species identification  and germ differentiation.

  • Pathogenic Germs
    Using PCR, we detect pathogenic germs, e.g. Salmonella, Listeria monocytogenes, influenza viruses and EHEC.
  • Detection of Risk Material
    Using ELISA, we detect CNS risk material in processed meat and sausages.
  • Animal Species Identification
    We offer PCR testing to determine the animal species in a product.
  • Gender Differentiation for Pork
    The meat of male pigs has an unpleasant taste and odor. It should therefore not enter distribution either as fresh meat or as a part of meat products. The duplication of a specific genetic segment allows us to determine the gender of the slaughtered animal in every processing stage with certainty.

More on Molecular Biology

Histology

Histological testing plays an important role in evaluating animal-based food. We conduct the examinations using microscopic tissue sections and special staining techniques. Histological testing is an excellent method for determining the composition of food. We can provide the following examination methods:

  • Tissue Types
    We determine tissue types microscopically and identify the changes of cells.
  • Detection of Bone Particles and Casings
    Using picric acid-alizarin-staining (or alternatively Kossa staining) we can detect bone particles in products. We can also identify sausage casing components and processed sausage meat
  • Thickeners
    After PAS staining with and without amylase treatment as well as alcian blue staining we can determine different thickeners via microscopy.
  • Plant Filler Detections
    We can detect plant fillers using a polarization microscope, which makes the fibers stand out clearly from the rest of the compound.
  • Determination of the Fine Sausage Meat Portion in Cooked or Cured Products
    We use software-aided surface analysis to allow quantification of the fine sausage meat portion.
  • Sarcosporidia
    We examine the muscle meat of pigs and cattle for parasite infestation with Sarcosporidia. Eating infested meat that was not sufficiently frozen or heated can lead to illnesses in humans.

Contact

Sascha Kaltenbach
Associate Director - Laboratory Operations, Food Safety & Dietary Supplements
envelopeskaltenbach@nsf.org