Meat & Type Determination

Meat & Type Determination

Meat Type Determination: Meat products contain important nutrients in terms of protein, minerals and vitamins and are among the important groups of products in terms of nutrition. Meats are a high-quality source of protein. Especially in fancy, childhood and healthy nutrition where the protein requirement increases and rapid growth must be consumed. In meat products, falsifying sections or single-fingered meat can be used for the purpose of tasge.

Gelatin: Gelatin is created by hydrolyzing collagen irrecontrieving. Jelâtin is a semi-transparent, colorless, easily broken, unpleasant solid substance produced by boiling the skin, bone and connective tissues of animals such as pigs and cattle and fish as very little. It is often used to increase the durability of food in the food industry. These products usually contain substances similar to gelatin or gelatin. In the food industry, the detection of origin in the gelâtin used in many food groups, i.e. cattle or pigs, is important for consumers.

Search for Soy: In the meat industry, soy is preferred because it reduces the cost of the product, its nutrient value is high, water retention capacity and usage and improves the imageal and organoleptic feature in meat products. Although not specified on the label, the use of soy in the product poses a serious problem for food safety as well as food quality. Soy is also a food allergen.

Our technical experts offer the analysis through Real Time, PCR method.