Meat Analysis
In view of recent problems regarding beef and beef products the following is a guide to the tests available for the analysis of raw and cooked meat products.
Raw Meat-Species of Origin
Detection of meat from cattle, pig, poultry, sheep, rabbit and horse (at about 1%) in raw meat and meat products (e.g. mince, sausage, burgers, pie fillings etc).
Cooked Meat-Species of Origin
Detection of meat from cattle, pig, poultry, sheep (at about 1%) in cooked foods (e.g. sausage, burgers, pies, patés , pastes and spreads).
Meat Proteins
Animal proteins (eg gelatin) can also be detected in a wide range of food products including confectionary and desserts.
