Name Planned shipping method Start Date  
Raw sausage 1
Parameters (quantitative): aw value [-], pH value [-], D-lactic acid [mg/kg], L-lactic acid [mg/kg], sodium (Na) [mg/100 g], sodium nitrate [mg/kg], sodium nitrite [mg/kg], sorbic acid [mg/kg], saturated fatty acids [g/100 g Fett (fat)], monounsaturated fatty acids [g/100 g Fett (fat)], total fat [g/100 g]
Article Number: 2010214
Category: chemical-physical testing food and feed meat products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping June 2026 Add to cart
Raw sausage 2
Parameters (quantitative): sodium (Na) [mg/100 g], total fat [g/100 g], crude protein (N x 6,25) [g/100 g], moisture content [g/100 g], ash [g/100 g], sodium chloride [g/100 g], hydroxyproline [g/100 g], diphosphorus pentoxide (P2O5) [g/100 g], starch [g/100 g], solubilised milk protein [g/100 g]
Article Number: 2010419
Category: chemical-physical testing food and feed meat products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
Frozen shipping June 2025 Add to cart
Raw sausage 2
Article Number: 2010419
June 2026 Add to cart
Salmonella spp. ground meat 1
Parameters (qualitative): Salmonella spp.
Article Number: 2010140
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
Category: immunological, molecular biological and microbiological testing food and feed meat products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Unfortunately, no further booking is possible this year.
Frozen shipping February 2025
Salmonella spp. ground meat 1
Parameters (qualitative): Salmonella spp.
Article Number: 2010140
March 2026 Add to cart
Salmonella spp. ground meat 2
Parameters (qualitative): Salmonella spp.
Article Number: 2010503
Description: Possible methods for participation, e.g.: ISO 6579, §64 LFGB L00.00-20
Category: immunological, molecular biological and microbiological testing food and feed meat products
Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation.
risk group 2
Frozen shipping November 2025 Add to cart
Salmonella spp. ground meat 2
Parameters (qualitative): Salmonella spp.
Article Number: 2010503
November 2026 Add to cart
Sausage (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010018
Category: sensory testing food and feed meat products
Accreditation: This proficiency test is within the scope of the DAkkS accreditation.
Refrigerated shipping July 2025 Add to cart
Sausage (simple descriptive testing)
Parameters (qualitative): Visual (Appearance), Olfactory (Smell/Odour), Gustatory (Taste/Flavour), Texture/Consistency/Mouthfeel
Article Number: 3010018
July 2026 Add to cart
1 Parameter mit dieser Kennzeichnung sind abhangig von der Teilnehmerzahl und/oder der Materialauswahl.
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.