Analysis of meat and meat products

The demands on the quality of meat and meat products have been growing steadily in recent years. The hygienic and microbiological quality of the products on the one hand and the composition on the other are of particular interest. Due to the increasing sensitivity of consumers and the rising demands on the part of food inspection authorities and the food retail trade, the need for appropriate laboratory tests and the assessment of marketability is of growing importance. As a holistic partner for quality management, Eurofins laboratories for food and feed testing in Germany are at your side to provide competent support.

Based on many years of experience in the examination of meat and meat products and our state-of-the-art laboratory equipment, we are able to offer a wide range of microbiological, chemical-physical and sensory examinations. In addition, our experts are happy to provide support in all questions of quality management, in the conception and implementation of internal and external audits, worldwide inspections, training measures and in the introduction and maintenance of HACCP systems.

 Relevant legal bases and guidelines

• Guideline for Meat and Meat Products, in German (Leitsätze für Fleisch und Fleischerzeugnisse)
• Regulation (EU) No 1169/2011 of the European Parliament and of the Council on the provision of food information to consumers
• Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs, with EEA relevance (consolidated text)
• Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives, with EEA relevance

Membership and approvals of individual Eurofins laboratories^(*)

• GDCh - German Chemical Society (Gesellschaft Deutscher Chemiker (GDCh), Food Chemical Society (LChG), Working Group Meat Products
• German Agricultural Society, in German (DLG e.V – Deutsche Landwirtschafts-Gesellschaft)

Other interesting pages

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