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Poultry & Meat

Fresh poultry, frozen poultry,  (Chicken, duck, goose, turkey) and poultry parts
compliance with labeling regulations, Assessment of grade of goods, water-to-protein ratio, added water calculation

Additionally, for frozen poultry products:
drip/drained weight loss, test for inhibiting, screening of veterinary, total mesophilic count, lactic-acid-producing, pseudomonads, Enterobacteriaceae, E. coli, coagulase-positive Staphylococci, salmonellae

Fresh meat
declaration of labeling, sensory test, package,checking of nominal quantities, pH value, dry matter, fat contant, protein, frozen meat verification, identification of animal specification, screening of veterinary, heavy metal residues, pesticide residues, total mesophilic count, pseudomonads, lactic-acid-producing, Enterobacteriaceae, E. Coli, coagulase-positive Staphylococci, sulphite-reducing anaerobic bacteria, salmonellae, Listeria monocytogenes (qualitative/quantitative)

Raw sausage (both solid and spreadable)
declaration of labeling, sensory test, package,checking of nominal quantities, pH value, dry matter, fat contant, protein, minerals, fat in dry matter, water-to-protein ratio, added water, hydroxyproline, connective tissue protein (BE), connective tissue protein in meat protein (BE in FE), meat protein free of connective tissue protein (BEFFE), meat protein free of connective tissue protein in meat protein (BEFFE in FE), sodium chloride, calcium content, measurement of nitrites and nitrates

Additionally, for pork/beef sausage:
pH value, curing grade, D- and L-lactic acid, glucono-delta-lacton (GDL), identification of animal specification, screening of veterinary, heavy metal residues, pesticide residues, total mesophilic count, lactic-acid-producing, Enterobacteriaceae, Staphylococcus aureus, sulphite-reducing clostridia, yeasts, salmonellae, Listeria monocytogenes (qualitative/quantitative)

Boiled sausage, cooked sausage
declaration of labeling, sensory test, package,checking of nominal quantities, dry matter, fat contant, protein, minerals, fat in dry matter, water-to-protein ratio, added water, hydroxyproline, connective tissue protein (BE), connective tissue protein in meat protein (BE in FE), meat protein free of connective tissue protein (BEFFE), meat protein free of connective tissue protein in meat protein (BEFFE in FE), sodium chloride, calcium content, measurement of nitrites and nitrates

Additionally, for products with fillers:
Preparation of meat enclosures, identification of animal specification, screening of veterinary, heavy metal residues, pesticide residues, total mesophilic count, lactic-acid-producing, Enterobacteriaceae, E. Coli, Staphylococcus aureus, Bacillus cereus, aerobic sporulating bacteria, sulphite-reducing clostridia, yeasts, Listeria monocytogenes (qualitative/quantitative)

Raw and cooked brined products
declaration of labeling, sensory test, package,checking of nominal quantities, dry matter, fat contant, protein, minerals, fat in dry matter, water-to-protein ratio, added water, hydroxyproline, connective tissue protein (BE), connective tissue protein in meat protein (BE in FE), meat protein free of connective tissue protein (BEFFE), meat protein free of connective tissue protein in meat protein (BEFFE in FE), sodium chloride, measurement of nitrites and nitrates

Additionally, for cooked brined products:
phosphate content, P-number, identification of animal specification, screening of veterinary, heavy metal residues, pesticide residues, total mesophilic count, lactic-acid-producing, Enterobacteriaceae, E. Coli, Staphylococcus aureus, Bacillus cereus, aerobic spore-formers, sulphite-reducing clostridia, Clostridium perfringens, yeasts, molds, salmonellae, Listeria monocytogenes (qualitative/quantitative)

Canned meats
declaration of labeling, sensory test, package,checking of nominal quantities, analysis of the meat: dry matter, fat contant, protein, minerals, fat in dry matter, water-to-protein ratio, sodium chloride, analysis of sauce: minerals, fat, protein, calculation of the meat content, muscle dry matter, heavy metal residues, pesticide residues, screening of veterinary, identification of animal specification, microbiological test for sterility, durability test

Canned sausages
declaration of labeling, sensory test, package,checking of nominal quantities, dry matter, fat contant, protein, minerals, fat in dry matter, water-to-protein ratio, added water, hydroxyproline, connective tissue protein (BE), connective tissue protein in meat protein (BE in FE), meat protein free of connective tissue protein (BEFFE), meat protein free of connective tissue protein in meat protein (BEFFE in FE), sodium chloride, calcium content, measurement of nitrites and nitrates, heavy metal residues, pesticide residues, screening of veterinary, microbiological test for sterility, durability test

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