The ISU Meat Science Physicochemical Analysis Laboratory offers the food analytical services listed below to internal and external customers. All protocols are either AOAC-approved or widely accepted in the field. We strive to offer a short turnaround time, although that is dependent on timing of advance notice, number of samples, and analyses requested. For more information and/or pricing, please e-mail Rodrigo Tarté at rtarte@iastate.edu.
- Proximate analysis
- Moisture
- CEM Smart6 (rapid microwave drying) (AOAC 2008.06)
- Oven drying (AOAC 950.46)
- Fat
- CEM Oracle (low-resolution proton NMR) (AOAC 2008.06)
- Soxhlet extraction (AOAC 960.39)
- Protein - CEM Sprint (dye-binding) (AOAC 2011.04)
- Moisture
- pH
- Salt (Quantab titrator strips) (AOAC 971.19)
- Nitrite (Griess assay) (AOAC 973.31)
- Cured meat pigment
- Total meat pigment
- Color (HunterLab)
- Texture (Stable Microsystems TA-XT2i)
- Shear (Warner-Bratzler, straight blade, puncture, MORS)
- Penetration
- Compression (Texture Profile Analysis and others)
- Lipid oxidation
- TBARS (distillation method)
- Peroxide value
- Water Activity