OPSIS LiquidLINE provides analytical solutions for producers of meat products.
Crude Protein Determinations
OPSIS LiquidLINE has solutions for determination of Kjeldahl (TKN) protein following standard methods. Examples are protein in hamburgers, beef, meat, dried meat, sausages, and meat products.
Total Fat Determinations
OPSIS LiquidLINE provides instruments to determine total fat according to the standard methods. The sample is hydrolysed and thereafter extracted in hot solvents. Examples are fat in meat and meat products.
Hydroxyproline Determinations
Collagen is an abundant connective tissue protein and is a contributing factor to variation in meat tenderness and texture. To get an indication of the amount of collagen in meat, hydroxyproline is measured. The method includes hydrolysis with sulfuric acid, oxidation with chloramine-T, and formation of a reddish purple complex with 4-dimethylaminobenzaldehyde. OPSIS LiquidLINE provides instruments to assist in the hydrolysis step when determing Hydroxyproline.
Total SO2 Determinations
SO2 is used as preservative in the food industry but levels need to be controlled in order to produce safe food. OPSIS LiquidLINE has solutions for determination of total SO2 with steam distillation, following standard methods. Total sulfur dioxide is liberated by acidic steam distillation and is fixed and oxidized by hydrogen peroxide. The sulfuric acid formed is determined by separate titration, using third party instruments. Examples of analyses are total SO2 in meat and sausages.
