In view of the increasing importance of self control in company qualit
y assurance analytical procedures have come to play an ever greater ro
le. In addition, chemical and physical examinations also make sense in
commercial terms as they supply valuable information on the consisten
cy and composition of meat and meat products and thus make product mon
itoring possible. The following study proceeds to describe and discuss
a number of procedures which may be relevant for practical operationa
l puposes.