For analysing meat, we use standard methods and methods available in specialised literature. Meat analyses are performed for the requirements of our colleagues from the Animal Production Department.
In meat, we identify the levels of hygroscopic moisture, crude fat with hydrolysis, nitrogen, non-protein nitrogen and water-soluble chloride, expressed as NaCl.
dr. Špela Velikonja Bolta, univ. dipl. kem., tel.: + 386 1 280 51 66