Art. No.

proficiency testing type ^[A]

requested parameters

2010019

boiled sausage 1

fat, water content, ash, protein, collagen, sodium chloride, nitrate, nitrite, diphosphorus pentoxide (P2O5), calcium,

aw-value, starch

2010417

boiled sausage 2 (round 1)

non-protein nitrogen (NPN), collagen degradation products, L-glutamin acid, citric acid, sodium acetate, L-lactat, sodium nitrate, sodium nitrite, ascorbic acid, pH value

2010204

boiled sausage 2 (round 2)

2010214

raw sausage 1

aw-value, pH-value, D- & L-lactic acid, sodium, nitrate, nitrite, sorbic acid, monounsaturated fatty acids, saturated fatty acids, fat

2010419

raw sausage 2

fat, water content, protein, ash, sodium chloride, hydroxyproline, diphosphorus pentoxide (P2O5), sodium, starch,

solubilised milk protein

2010712

vegetarian sausage substitute

fat, protein, dry matter, sodium chloride, ash, fibre, pH-value

2010169

Detection of soy protein in meat and meat products

soy protein quantitative

2010945

Allergens in meat products

Various allergens quantitative: egg, peanut, nuts, celery, mustard

2011056

cooked sausage

Fat, protein, dry matter, ash, sodium chloride, pH value, aw value, starch, hydroxyproline, nitrate, nitrite, diphosphorus pentoxide, L-glutamic acid