Ensuring Meat Quality: Protein, Fat, and Shelf-Life Analysis

Meat is a fundamental component of the global food industry, valued for its high protein content, taste, and versatility. Ensuring meat quality requires precise analytical techniques to evaluate its composition, detect variations, and maintain consistency in production. Accurate analysis of meat, from fresh to processed, is crucial for nutritional labeling, regulatory compliance, and shelf-life assessment.

In this webinar, we will explore three key analytical techniques:
✔ Protein Determination – Comparing the Kjeldahl method and Dumas method to determine protein content efficiently.
✔ Fat Extraction – Learning how solvent extraction provides precise fat quantification for accurate nutritional labeling and quality control.
✔ Oxidation Stability – Understanding how oxidation stability tests help predict shelf life, ensure product freshness, and compare different formulas/ingredients.

Join our specialists for a 30-minute session where we will discuss the challenges of meat analysis, share best practices for laboratory workflows, and how to overcome analytical challenges and improve efficiency and reliability.

• Why is protein and fat analysis essential for meat quality control?
• How do different analytical methods compare in terms of accuracy and efficiency?
• What role does oxidation stability testing play in determining shelf life?
• How can automation streamline meat analysis workflows?

• Quality control laboratories in the meat industry
• Food manufacturers and processors
• Contract laboratories specializing in food analysis
• Regulatory and research institutions