This test method is a standardized procedure for the determination of salt (sodium chloride) content in meat and meat products. This method is widely used in meat laboratories to ensure consistent and reliable salt analysis in accordance with USDA standards.
This test method is outlined in the USDA/FSIS Microbiology Laboratory Guidebook as a procedure for measuring pH in meat samples using a pH meter.
This test method is an official method developed by the U.S. Department of Agriculture (USDA) for the determination of moisture content in meat and poultry products. This gravimetric method is used in regulatory and quality control laboratories to ensure product labeling accuracy and compliance with standards. A known weight of sample is dried in an… Continue reading Moisture – 125°C
This test method is a standardized method for the analysis of meat samples for mineral and trace element analysis using microwave-assisted acid digestion. This process effectively breaks down the complex organic matrix of meat, converting it into a clear solution suitable for instrumental analysis. This test method quantifies calcium, copper, iron, magnesium, manganese, phosphorus, potassium,… Continue reading Minerals [Meat]
This test method involves a combustion (Dumas) procedure for determining crude protein in meat and poultry products. This method measures total nitrogen by high-temperature combustion and calculates crude protein using a nitrogen-to-protein conversion factor.
This test method is an official culture-based and immunological method for the detection and confirmation of Escherichia coli O157:H7 in food samples. It combines selective enrichment, immunomagnetic separation, and immunoassay detection to provide accurate and sensitive identification of this pathogenic strain.
This test method is a validated gravimetric method for determining crude fat content in meat and poultry products, including raw, cooked, and processed forms. This method uses ether extraction to measure total fat.
This test method is an officially validated microbiological method for the enumeration of coliforms and Escherichia coli in food products using 3M™ Petrifilm™ Coliform Count Plates. It provides a rapid, convenient alternative to traditional agar-based techniques for detecting and counting these indicator organisms, which are commonly used to assess sanitation and food safety.