Meats and Poultry Laboratory Services

Ash Testing
Fat Testing
Moisture Testing
Protein Testing
Heavy Metals Testing
Pesticides Testing
Antibiotics & Drugs Testing
Salt Testing
Chloride Testing
Nitrates Testing
Nitrites Testing
E Testing
Coli Testing
Salmonella Testing
Microbiology Testing

Type of Meats and Poultry Products

Contract Laboratory can assist your company, academic institution, government agency or organization in outsourcing contract laboratories to perform testing, analysis, and product development for many Meats and Poultry finished products, processes, systems, in-process materials, raw materials and components such as:

Chicken
Turkey
Beef
Pork

• AOAC 935.47 - Salt (Chlorine as Sodium Chloride) in Meat Volumetric Method
• ISO 6887-2:2017 - Specific rules for the preparation of meat and meat products
• ISO 936 - Meat and meat products - Determination of total ash
• AOAC 950.46-1950 - Loss on Drying (Moisture) in Meat
• ASTM 1356 - Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms.
• ISO 20224 - Molecular biomarker analysis - Detection of animal-derived materials in foodstuffs and feedstuffs by realtime PCR - Part 4: Chicken DNA detection method
• USDA - Beef Grading Shields
• USDA - Institutional Meat Purchase Specifications
• USDA 2 - Physical Examination of Meat and Poultry Products
• USDA 4.10 - Isolation and Identification of Salmonella from Meat, Poultry, Pasteurized Egg, and Siluriformes (Fish) Products and Carcass and Environmental Sponges
• USDA 5C - Detection, Isolation and Identification of Top Seven Shiga Toxin-Producing Escherichia coli (STECs) from Meat Products and Carcass and Environmental Spongess
• USDA 8.11 - Isolation and Identification of Listeria monocytogenes from Red Meat, Poultry, Ready-To-Eat Siluriformes (Fish) and Egg Products, and Environmental Samples
• USDA 10 - Examination of Heat Processed, Hermetically Sealed (Canned) Meat and Poultry Products
• USDA 12 - Examination of Meat and Poultry Products For Bacillus cereus
• USDA 13 - Examination of Meat and Poultry Products For Clostridium perfringens
• USDA 17.02 - Identification of Animal Species in Meat and Poultry Products
• USDA 34.03 - Bioassay for the Detection, Identification and Quantitation of Antimicrobial Residues in Meat and Poultry Tissue
• USDA 40 - Avian Influenza Detection in the Chicken Heart Using Real-Time Reverse Transcriptase PCR
• USDA 41.04 - Isolation and Identification of Campylobacter jejuni/coli/lari from Poultry Rinse, Sponge and Raw Product Samples
• USDA 42 - Whole Genome Sequencing of Bacterial Isolates
• USDA - Bacon, Precooked, Sliced, in Flexible Pouches
• USDA - Beef Chunks and Beef Broth, Canned or in Flexible Pouches
• USDA - Beef Patty Products, Fully Cooked, Individually Quick Frozen
• USDA - Chicken, Chunks, White, Cooked, Canned or in Flexible Pouches
• USDA - Chicken Breast Fillets, with or without Rib Meat, Seasoned, in Flexible Pouches
• USDA - Chicken Nuggets, Fingers, Strips, Fritters, and Patties, Fully Cooked, Individually Frozen
• USDA - Chicken Parts, Frozen, Fully Cooked, Breaded and Unbreaded
• USDA - Meat and Poultry Snacks, Cured
• USDA - Turkey Products, Ground, Seasoned or Unseasoned, Ready-to-Cook or Fully Cooked, Frozen

Meats and Poultry Certifications, Licenses, and Accreditations:

Depending on your Meats and Poultry products, you may need third-party Meats and Poultry laboratories or research facilities with specific certifications, licenses or accreditations.

USDA
AOAC
Food Codex