Laboratory

The laboratory for chemical and microbiological analyses performs chemical and microbiological analyses of food of plant and animal origin, as well as soil tests, in accordance with the current legal regulations. In addition to the basic quality parameters, the Laboratory also performs the analyses necessary for the preparation of the nutritional declaration of the product, the control of the existing declarations of food products and animal feed, which are placed on the market.

Many years of experience, appropriate equipment and specialized staff are a guarantee that all services provided by the Laboratory will be carried out with quality and in a timely manner.

 

ANALYSES

 

METHODS IN THE SCOPE OF ACCREDITATION ON ISO 17025 IN FEEDSTUFF

 

1. Determination of chloride/sodium chloride (volumetric method)
2. Determination of crude ash (gravimetric method)
3. Determination of moisture (gravimetric method)
4. Determination of fat content (gravimetric method)
5. Determination of crude fibre content (gravimetric method)
6. Determination of nitrogen content and calculation of crude protein content (volumetric method)
7. Determination of total phosphorus content in animal feed (spectrophotometric method)
8. Determination of phosphorous content (spectrophotometric method)
9. Determination of calcium content (volumetric method)
10. Determination of urease activity (potentiometric method)
11. Determination of iron, zinc, copper, manganese, magnesium and calcium content (AAS method)
12. Determination of non-protein nitrogen content (volumetric method)

 

METHODS OUTSIDE IN THE SCOPE OF ACCREDITATION ON ISO 17025:

 

FEEDSTUFF

1. Determination of mineral impurities and impurities in nutrients
2. Determination of ash insoluble in HCl
3. Determination of acid degree
4. Determination of hectoliter mass
5. Determination of energy value
6. Determination of Hg and Se content (HG-AAS method)
7. Determine the sugar content before and after inversion
8. Determination of starch content
9. Determination of nitrate content
10. Determination of nitrite content
11. Determination of NDF
12. Determination of ADF
13. Determination of the total nitrogen content

 

MICROBIOLOGICAL ANALYSIS OF ANIMAL FEED

1. ​ Determination and number of aerobic bacteria
2. Determination and number of anaerobic bacteria
3. Determination of coagulase positive Staphylococcus spp.
4. Determination of Salmonella spp.
5. Determination and number of Enterobacteriaceae
6. Determination and number Listeria monocytogenes
7. Determination and number of molds and yeasts
8. Microbiological examination of animal feed according to the Rulebook
9. Professional opinion
10. Expert opinion of a PhD

 

MEAT

1. Determination of moisture content
2. Determination of total fat content (by Soxlet)
3. Determination of nitrogen content
4. Determination of total ash content
5. Determination of chloride content
6. Determination of pH value- directly
7. Determination of pH value – in an aqueous extract
8. Determination of nitrate content
9. Determination of nitrite content
10. Determination of total phosphorous content (spectrophotometric method)
11. Determination of the Mineral – Element Content (AAS method)
12. Determination of Hg and Se content (HG-AAS method)
13. Determination of Thiobarbituric Acid (TBA) Number
14. Determination of free fatty acids content of meat
15. Determination of water-holding capacity (WHC)
16. Determination of muscle fiber characteristics
17. Determination of weight loss during heat treatment by cooking
18. Determination of weight loss during heat treatment of meat – roasting
19. Determination of drip loss in meat
20. Determination of weight loss during thawing
21. Sensory analisys of meat: fresh (color, structure, smell)
22. Sensory analisys of thermally processed meat (smell, taste, softness, juiciness)
23. Determination of tissue ratio in a three-rib section
24. Determination of pigment content in meat
25. Determination of softness of meat
26. Determination of hydroxyproline content (connective tissue)
27. Dissection of pig carcass
28. Complete dissection of the animal carcass

 

MEAT PRODUCTS

1. Determination of water content
2. Determination of fat content (by Soxlet)
3. Determination of protein content
4. Determination of total ash content
5. Determination of the Mineral – Element Content (AAS method)
6. Determination of fatty acids composition
7. Determination of water-holding capacity (meat emulsion)
8. Determination of meat emulsion stability
9. Determination of chloride/sodium chloride
10. Determination of nitrite content
11. Determination of total phosphorous content (spectrophotometric method)
12. Determination of starch
13. Determination of hydroxyproline content (connective tissue)
14. Determination of weight loss during heat treatment – cooking
15. Determination of weight loss (calo) during heat treatment – roasting
16. Determination of weight loss (calo) during heat treatment – frying
17. Determination of Thiobarbituric Acid (TBA) Number
18. Determination of peroxide number
19. Determination of acid number
20. Determination of saponification value
21. Determination of iodine value

 

FAT QUALITY

1. Determination of water content
2. Determination of peroxide number
3. Determination of acid level
4. Determination of saponification value
5. Determination of iodine value
6. Determination of Thiobarbituric Acid (TBA) Number with fat extraction
7. Determination of fatty acid composition

 

SOIL TESTING

1. Determination of total nitrogen
2. Determination of soil available nitrogen
3. Determination of soil available phosphorus
4. Determination of soil available potassium
5. Determination of humus content
6. Determination of carbonate content (volumetric method)
7. Determination of mineral substances content
8. Determining of water content
9. Determination of pH value