Sensory analysis of meat and meat products

This guide (NMKL Procedure No. 29) is intended for objective sensory analysis of meat and meat products and is focused on the matters to which especial attention must be paid in sensory analysis of meat and meat products. The procedure is elaborated in a project group under the lead of Camilla Bejerholm, Technological Institute, Denmark.

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FOOD LABS IN CRYSTAL BALL

Future challenges in food analysis

AOAC Europe NMKL NordVal International Symposium 2015

21-22 May 2015 in Stockholm, Sweden.

 

Do not miss this opportunity for getting updated and for networking

Enclosed please find the information about program, contribution and registration. 

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New method: Fat by LF-NMR

Fat. Determination in fish, fish feed and fish meat by LF-NMR (NMKL 199, 2014).

The method is recently published. It is validated collaboratively in two trials and compared against a Soxhlet method. The referee and organiser of the studies is Dr. Päivi Teivainen-Lædre, Skretting Aquaculture Research Centre.

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Courses for microbiologists

Nordic courses for laboratory personnel at microbiological laboratory

Time and place of the courses
20 Nov. 2014 Matis, Iceland
24 Nov. 2014 Finnish Food Safety Authority, Evira, Finland
25 Nov. 2014 National Food Agency, Uppsala, Sweden
27 Nov. 2014 Norwegian Veterinary Institute, Norway
27 Nov. 2014 Copenhagen University, Denmark

Who should participate?
The courses are aimed for laboratory personnel at microbiological food and feed laboratories.
The course will give introduction to different analytical techniques, sample preparation, control of equipments, validation and verification of methods.

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Comparisson between NMKL and ISO methods

En sammenlikning mellom NMKL og ISO metoder er utført basert på resultater fra sammenliknende prøvinger (ringtester) arrangert av Livsmedelsverket i Uppsala, Sverige. Se sammenlikningen her

Evalueringene illustrerer at resultatene for NMKL og ISO metodene på Listeria monocytogenes, Salmonella, Enterobacteriaceae, aerobe mikroorganismer, Bacillus cereus, E.coli og koagulase positive Staphylococcus gir ekvivalente resultater.

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The methods are available in either Danish, Swedish or Norwegian together with the English version. Most methods are also in Finnish / English version. All methods are available in PDF format and can downloaded or forwarded on e-mail. 

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