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Nutritional components in meat products

[Eléments nutritionels dans les produits à base de viande]

EPTIS factsheet 173383 | Last revision 2021-07-19 | URL: https://www.eptis.bam.de/pts173383 https://www.eptis.bam.de/pts173383

PT provider
PT provider IFIP - French Institute for pig and pork industry IFIP - French Institute for pig and pork industry
Based in France
Language(s) French / English
Product groups Food and drink
Testing fields Analytical chemistry
Technical details
Test item Tested property Testing method
Meat products (2 or 3 different samples) pH at 20°C Method of own choice
Moisture Method of own choice
Lipid, total Method of own choice
Lipid, extractable Method of own choice
Fatty acid composition Method of own choice
Protein Method of own choice
Hydroxyprolin Method of own choice
Phosphorus Method of own choice
Glucids Method of own choice
Sugars Method of own choice
Ash 550 °C Method of own choice
Sodium Method of own choice
Potassium Method of own choice
Aims of the PT scheme
Target group of participants No restriction
Linked to specific legislation / standards
Additional, subsidiary aims
Number of participants 50
Accredited or otherwise reviewed by a 3rd party
Operation is commissioned / requested by
Fees and frequency
Participation fee 431 euros
Regularly operated Yes (twice a year)
Year of first operation 1989
Contact details of the PT provider
Provider Contact person
IFIP - French Institute for pig and pork industry
7 avenue du général de Gaulle
94700 Maisons-Alfort

Phone: +33 1 43 68 57 85
Fax: +33 1 43 76 07 20
Web: http://ifip.asso.fr http://ifip.asso.fr
Phone: +33 1 43 68 41 55
Fax: +33 1 43 76 07 20
Email: martine.carlier@ifip.asso.fr martine.carlier@ifip.asso.fr
If you find any mistakes please contact the responsible EPTIS coordinator in France, Mr Patrick Bironneau. Mr Patrick Bironneau.
Any questions or problems? Please contact us at eptis@bam.de.
Application version: 1.21