Meat Products
• Meat Products: Starch and Carbohydrates
Starch (Quantitative)
Total Carbohydrates
• Meat Products: Qualitative Starch
Starch (Qualitative)
• Meat Products I
Ash (Fixed Mineral Residue)
Crude Protein
Moisture
Total Fat (GT)
• Meat Products: pH (25°C)
pH (25°C)
• Meat Products: Ammonia Test
Test for Ammonia
• Meat Products: Nitrite Test
Nitrite Test
• Meat Products: Sulfite Test
Test for Sulphite
Proficiency Testing
Lyophilized Meat material containing 3.0g of sample.
• Meat Products: Qualitative Starch
Lyophilized Meat material containing 12.0g of sample.
• Meat Products I
Lyophilized Meat material containing 16.0g of sample.
• Meat products III
Lyophilized Meat material containing 50.0g of sample.
• Meat Products IV
Lyophilized Meat material containing 5.0g of sample.
• Meat products VI
Lyophilized Meat material containing 5.0g of sample.
• Meat products VII
Lyophilized Meat material containing 2.0g of sample.
Click here to consult the accredited tests according to the scope published on www.gov.br/inmetro
Working Range
Starch (Quantitative) (Working range: 1 to 10%)
Total Carbohydrates (Working range: 1 to 10%)
• Meat Products: Qualitative Starch
Starch (Qualitative) (Working range: Presence and Absence)
• Meat Products I
Ash (Fixed Mineral Residue) (Working range: 0.1 to 10%)
Crude Protein (Working range: 10 to 30%)
Moisture (Working range: 40 to 70%)
Total Fat (GT) (Working range: 5 to 40%)
• Meat Products III
pH (25°C) (Working range: 4.0 to 6.86)
Test for Ammonia (Working range: Absence or Presence)
• Meat Products VI
Nitrite Test (Working Range: Absence or Presence)
• Meat Products VII
Sulphite Test (Working Range: Absence or Presence)
Related Programs
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MICRO
Meat products
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EPMICROBIOLOGIA