Meat & Egg Products Testing
Aprofood's testing laboratory provides the most comprehensive food testing services, which can assist you in addressing all quality safety and product specification issues related to animal products such as pork, beef, poultry, and eggs. We provide customized testing solutions to ensure that you can obtain accurate and reliable results promptly.
Why Test Meat & Egg Products?
Meat and egg product production has particularities. Due to its high-protein characteristics, it becomes a major carrier of foodborne diseases. Globally, about 1.4 billion people suffer from foodborne pathogenic bacteria (such as Salmonella and Listeria) infections each year, with egg contamination incidents accounting for 32% (WHO, 2024). The testing of meat, poultry and egg products involves mandatory and voluntary governmental testing of microbial hazards, chemical residues, and physical adulteration. The United States has established various analytical methods and sampling procedures for both domestic and imported products to ensure product safety, hygiene, and correct labeling.
Our Service
Aprofood is dedicated to providing scientific and standardized testing services for the entire chain of meat and egg products, covering the entire process from raw material procurement to production and processing, as well as distribution and sales. We are committed to providing accurate results and ensuring quick turnaround times.
Categories We Can Test
- Meat and Its Processed Products
Fresh poultry meat, chicken breast, pork, beef, mutton, turkey, sausages, ham, bacon, canned poultry meat, etc.
Eggs, duck eggs, goose eggs, whole egg liquid, yolk liquid, egg white liquid, whole egg powder, yolk powder, egg white powder, etc.
Test Items
Pathogenic bacteria (Campylobacter, Salmonella Enteritidis, Shigella, Listeria monocytogenes), indicator microorganisms (total viable count, E. coli), and spoilage microorganisms (Pseudomonasspp., Micrococcus, Staphylococcus).
Residue Testing
Detection of antioxidants, colorants, processing aids, preservatives, heavy metals, nitrates, mycotoxins, ractopamine, beta-agonist, pesticide, hormone, and over 50 types of veterinary drug residues, with sensitivity reaching ppb (parts per billion) level.
According to the American Oil Chemists' Society (AOCS) standards, the nutritional components such as protein, cholesterol, fatty acids, amino acid profiles, proximates, added water, protein on fat free basis (PFF), fiber, vitamins and elements are determined.
Accurately identify the residual amounts of common allergens such as eggs, milk (casein, β-lactoglobulin), gluten, peanuts, and soybeans in the products.
Verify the authenticity of species through DNA technology to prevent adulteration (such as using duck meat to pass off as chicken).
Determine the degree of lipid oxidation in the sample, including peroxide value (PV), p-anisidine (p-AV), TBA rancidity (TBAR), free fatty acids (FFA), and oxidative stability index (OSI).
Aprofood is committed to providing the most comprehensive food testing services. Through modular and customized solutions, it aims to meet various specific needs and identify potential food quality and safety risks. If you want to learn more about our food testing services, please contact us immediately to obtain technical consultation and testing plans.
For Research Use Only.
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