MEAT

MEAT AND MEAT PRODUCTS

ORGANOLEPTIC TEST

PHYSICO-CHEMICAL AND BIOCHEMICAL TESTS

Determination of moisture content (reference method)

Measurement of pH - Reference method

Determination of total fat content

Determination of nitrogen content (Kjeldahl метод)

Content of total ash

Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite

Determination of total phosphorus content –Spectrometric method

Determination of nitrite content (Reference method)

Energy value

Neto mass

Active acids (pH)

Titratic acids

Water content / dry matter - grammatically

Carbohydrate content

Protein content

The presence of niche- a quality reaction

Sugar Content - Glucose

Sugar Content - Fructose

Raw cellulose (fiber) content

Ash content

Cook Contents salt (sodium chloride)

Сontent of sodium hydroxide residue

Residue content of chlorine

Ammoniac in Nesler

Ammoniac on Eber

Sulfur

Copper sulphate in broth

Peroxidase

water content in poultrymeat

Soy Protein Content

Content of connective tissue protein (hydroxyproline)

Collagen content

Determination of epichydrin aldehyde by Chrys

Determination of Peroxide Number

Одредување на киселински број

Determination of the Iodine number

Content of benzoic acid (benzoate)

Content of Sodium sorbic acid content (sorbate)

Aluminum content

Content of antimony

Arsenic content

The contents of the iron

Content for mercury

Content of iodine

Containment of cadmium

Content on tin

Calcium content

Content of magnesium

Content of manganese

Content of copper

Content of molybdenum

Sodium content

Nickel Content

Nitrate content

Content of nitrite

Content of lead

Selenium content

Phosphate content (phosphorus)

Chromium content

Content of zinc

Contents of Chlororganic Phosphorus Nitrogen and Sulfur-Containing Pesticides

Content of colors: yellow, red and blue

Vitamin content: A (retinol)

A (beta-carotene)

B1 (thiamine)

B2 (riboflavin)

B3 (niacin)

B5 (pantothenic acid)

B6 (pyridoxine)

B7 (biotin / vitamin H)

B9 (folic acid)

C (ascorbic acid)

D (D2 ergocalciferol)

D (D3 cholecalciferol)

E (tocopherols)

K (phytomenadione)

Content of saturated fatty acids

Content of unsaturated fatty acids

Content of trans isomers of fatty acids

Residues of pharmacological substances: sulphonamides; Tertacyclines; Quinolones; Macrolides; Lincosamides; Amphiphenols; Aminoglycosides; Beta-lactams; Polypeptide antibiotics

Polycyclic aromatic hydrocarbon content (PAH-benzo (a) pyrene,

MICROBIOLOGICAL TEST

Horizontal method for the detection and enumeration of Listeria monocytogenes

Horizontal Method for detection of Salmonella spp.

Horizontal method for the enumeration of βglucuronidase positive Escherichia coli - Colony count technique at 44°C using 5-bromo-4-chloro-3-indolyl βD-glucuronide

Microbiology of food and animal feeding stuffs - Horizontal method for detection of E coli O 157:H

Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of coagulasepositive staphylococci (Staphylococcus aureus and other species) -

Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of microorganisms

Microbiology of the food chain - Horizontal method for the detection and enumeration of Enterobacteriaceae

Microbiology - General guidance for the enumeration of coliforms - Colony count technique

Microbiology of food and animal feeding stuffs - Horizontal method for detection and enumeration of Campylobacter spp.

Microbiology of food and animal feeding stuffs - Horizontal method for the determination of low numbers of presumptive Bacillus cereus - Most probable number technique and detection method

Microbiology of food and animal feeds - Horizontal method for enumeration of Clostridium perfringens - Colony counting technique

Microbiology of the food chain-Horizontal method for the detection of pathogenic Yersinia enerocolitica Cronobacter (enterobacter) sakazakii

Antibiotics and sulphonamides

  • Bacilus spp., Bacilus cereus
  • Bronhotrix Thermosphere
  • Vibrio (diferent from V. parahaemoyiticus, V.cholere)

Water activity

Yeast

Enterobacteriaceae, incl. Proteus, Klebsiel, Cytobacter

Enterococcus spp.

Enterococcus faecalis

Yersinia еnterocolitica

Campylobacter spp.

Clostridium perfringens

Clostridium

Coagulase-positive staphylococci

Leukoston

Lysteria monocytogenes

Molded

Pseudomonas aeruginosa

Psychotropic micro-organisms

Salmonella spp.

Streptococci

Shigella spp.

DNA TESTS

Detection of foreign DNA

  • Shiga-toxin forming E. coli-O157, O111, O26, O103 and O145
  • Determination of Staphylococcal enterotoxin

Detection of allergens

Determination of genetically modified organisms - 35S

Determination of genetically modified organisms - FMV

Determination of genetically modified organisms – NOS terminator