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      Service and research offer:

  • implementation of pork and beef carcass grading methods according to the EUROP system,

  • determination of the optimum conditions of pre-slaughter handling of cattle and pigs,

  • assessment of the slaughter value of livestock,

  • deep-freezing of foodstuffs using liquid gases,

  • chemical, physicochemical and sensory analyses of meat, meat products, milk, milk products and animal feeds. The Laboratory provides services in this field to the units at the Faculty and at the University, as well as to external entities.

 

 

Analyses performed at the Department:

  • determination of nitrogen/protein concentration by the Kjeldahl method, using a Kjeltec 2200 System I analyzer unit (FOSS Tecator),

  • determination of fat concentration by the Soxhlet method, using a Soxtec System HT2 extractor (Tecator),

  • determination of crude fiber, using a semiautomatic Fibertec System I extractor (Tecator), determination of acid and neutral detergent fiber, cellulose, hemicellulose, lignin and other components of plant materials, feed mixtures, etc.,

  • analysis of raw milk (cow milk, goat milk, sheep milk, buffalo milk, etc), pasteurized milk, UHT milk, sweet cream, sour cream, and other liquid dairy products. The analysis includes the determination of the levels of fat, protein, lactose, solids non-fat, and freezing point (computed values), using an automatic LactoStar system (Funkie Dr-N Gerber),

  • evaluation of meat color in the CIELAB system (L* a* b*), using a single beam UV-VIS spectrophotometer with Specord 30 software (Analytik Jena AG) in the wavelength range of 300 to 1100 nm,

  • determination of rheological properties, using an INSTRON tensile strength tester, model 5542, with Merlin software,

  • determination of pH, using a stationary inoLab Level 2 pH-meter (WTW) or a portable pH-meter 340i (WTW).