Chemical analysis - novel proteins
Danish Tecknological Institute's chemical laboratory is accredited by DANAK according to DS/EN ISO/IEC 17025. The laboratory has many years of experience in the analysis of food products, including documentation of the content of preservatives, as well as consultancy in the field.
Our chemical laboratory is dedicated to ensuring that your meat products meet the highest standards of quality and safety. We have more than 70 years of experience in the analysis of food, feed, ingredients, and many other organic materials.
Whether you need a shelf-life or stability study, examination of foreign objects or contaminants, documentation of novel foods or something completely different, we are ready to help you with analysis and consultancy.
In our chemistry laboratory, we can offer a wide array of chemical analyses relevant for the meat industry, e.g.,
- Nitrite and nitrate
- Lactate, acetate and ascorbate
- Salt or Na+
- Water activity
- Peroxide number
- TBARS
- Hexanal and other volatile degradation components
- TVN and NPN
- Free thiol compounds
- Fatty acid composition (FAME)
- Free fatty acids
Determination of the content of e.g., preservatives in food, or lack thereof, or insight into the oxidative status of a product to determine shelf life are examples of documentation we can provide. For every analysis, we prepare a test report providing clear and unambiguous results for the customer, along with information deemed relevant in connection with the performance of the analysis/sampling.