| MEAT ANALYSIS |
| MEAT CONTENT ANALYSIS |
| Meat is structural muscle fibre held in bundles by connective tissue through which blood vessels, nerves and fat cells are abundantly distributed. Its composition varies greatly depending on the animal from which the meat originates, the cut of the meat and also the age of the animal. |
| Meat for human consumption is defined by the EU as any skeletal muscle fibres including the diaphragm and masseters but excluding heart, tongue, head muscles (except masseters) carpus muscles, tail and mechanically recovered meat. Other offal such as kidneys, liver etc are not considered meat. |
| The major components of meat are water, protein, fat and ash with only trace levels of carbohydrates. These can all be measured using conventional food analysis techniques. The results of this analysis can be used to estimate the meat content of a product using the method developed by Stubbs & More (1919). In many cases this type of analysis may not give an accurate estimation of the meat content as additional sources of protein will artificially enhance the apparent meat content. |
| Premier Analytical Services has many years of experience in this type of analysis and will advise on the most appropriate method for the determination of the meat content. |
| Other analytes of interest in meat are the fatty acids, inorganic components and the vitamins. |
| Premier Analytical Services is UKAS (ISO17025) accredited for all proximate analysis, fatty acid analysis, many nutritional elements as well as thiamin. riboflavin and retinol. |
| MEAT ADDITIVE TESTING |
| Additives in meat are strictly controlled but among the permitted additives in meat are the curing additives. These include salt (sodium chloride), sodium nitrate, sodium nitrite, ascorbic acid (vitamin C), sugars, spices and phosphates. |
| Premier Analytical Services can offer a testing service for all of these analytes. |
