• Meat Products: Starch and Carbohydrates
Lyophilized Meat material containing 3.0g of sample.

• Meat Products: Qualitative Starch
Lyophilized Meat material containing 12.0g of sample.

• Meat Products I
Lyophilized Meat material containing 16.0g of sample.

• Meat products III
Lyophilized Meat material containing 50.0g of sample.

• Meat Products IV
Lyophilized Meat material containing 5.0g of sample.

• Meat products VI
Lyophilized Meat material containing 5.0g of sample.

• Meat products VII
Lyophilized Meat material containing 2.0g of sample.

TECHNICAL DOCUMENTS

• Meat Products: Starch and Carbohydrates
Starch (Quantitative) (Working range: 1 to 10%)
Total Carbohydrates (Working range: 1 to 10%)

• Meat Products: Qualitative Starch
Starch (Qualitative) (Working range: Presence and Absence)

• Meat Products I
Ash (Fixed Mineral Residue) (Working range: 0.1 to 10%)
Crude Protein (Working range: 10 to 30%)
Moisture (Working range: 40 to 70%)
Total Fat (GT) (Working range: 5 to 40%)

• Meat Products III
pH (25°C) (Working range: 4.0 to 6.86)

• Meat Products IV
Test for Ammonia (Working range: Absence or Presence)

• Meat Products VI
Nitrite Test (Working Range: Absence or Presence)

• Meat Products VII
Sulphite Test (Working Range: Absence or Presence)