CHEMICAL EXAMINATION METHODS FOR MEAT AND MEAT-PRODUCTS

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.