Proficiency testing catalogue
Name | Planned shipping method | Start Date | ||
---|---|---|---|---|
Boiled sausage 1 Parameters (quantitative): total fat [g/100 g], moisture content [g/100 g], ash [g/100 g], crude protein (N x 6,25) [g/100 g], hydroxyproline [g/100 g], sodium chloride [g/100 g], sodium nitrate [mg/kg], sodium nitrite [mg/kg], diphosphorus pentoxide (P2O5) [g/100 g], calcium (Ca) [mg/kg], aw value [-], starch [g/100 g] Article Number: 2010019 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 | February 2025 | Add to cart | |
Boiled sausage 1 Article Number: 2010019 |
February 2026 | Add to cart | ||
Boiled sausage 2 Parameters (quantitative): non-protein nitrogen (NPN) x 6.25 [g/100 g], collagen decomposition products [g/100 g], L-glutamic acid [mg/kg], citric acid (anhydrous) [mg/kg], sodium acetate [mg/kg], L-lactate [mg/kg], sodium nitrate [mg/kg], sodium nitrite [mg/kg], total ascorbic acid (vitamin C) [mg/100 g], pH value [-] Article Number: 2010204 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 | September 2025 | Add to cart | |
Boiled sausage 2 Article Number: 2010204 |
September 2026 | Add to cart | ||
cooked sausage Parameters (quantitative): 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], pH value [-], aw value [-], hydroxyproline [g/100 g], sodium nitrate [mg/kg], sodium nitrite [mg/kg], starch [g/100 g], diphosphorus pentoxide (P2O5) [g/100 g], L-glutamic acid [mg/kg] Article Number: 2011056 Category: chemical-physical testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. Is currently underway. Can still be booked. |
Frozen shipping | October 2024 | Add to cart | |
Cooked sausage Article Number: 2011056 |
November 2025 | Add to cart | ||
Cooked sausage Article Number: 2011056 |
November 2026 | Add to cart | ||
PFAS in meat Parameters (quantitative): total perfluorooctanesulfonic acid (CAS 1763-23-1) [µg/kg], total perfluorooctanoic acid (CAS 335-67-1) [µg/kg], total perfluorononanoic acid (CAS 375-95-1) [µg/kg], total perfluorohexane sulfonic acid (CAS 355-46-4) [µg/kg], total perfluorohexanoic acid (CAS 307-24-4) [µg/kg], total perfluorodecanoic acid (CAS 335-76-2) [µg/kg], total perfluorundecanoic acid (CAS 2058-94-8) [µg/kg], total perfluorododecanoic acid (CAS 307-55-1) [µg/kg], total perfluorotridecanoic acid (CAS 72629-94-8) [µg/kg], total perfluorotetradecanoic acid (CAS 376-06-7) [µg/kg], total perfluorobutane sulfonic acid (CAS 375-73-5) [µg/kg], total perfluorodecane sulfonic acid (CAS 335-77-3) [µg/kg], total perfluorooctanesulfonamide (CAS 754-91-6) [µg/kg] Article Number: 2011284 Description: Many per- and polyfluorinated substances (PFAS) are subject to various restrictions in the European Union. For example, PFOS, PFOA, PFNA and PFHxS are subject to the maximum levels in selected foods introduced in the Contaminants Regulation (EU) 2023/915. Commission Recommendation (EU) 2022/1431 also recommends monitoring the presence of other PFAS in food, including PFDA, PFBS and PFOSA. This proficiency testing offers you the opportunity to check your analyses of a large number of PFAS. Category: chemical-physical testing food and feed meat products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. New proficiency testing |
Frozen shipping | December 2025 | Add to cart | |
PFAS in meat Article Number: 2011284 |
December 2026 | Add to cart | ||
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 2025 | Add to cart | |
Raw sausage 1 Article Number: 2010214 |
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 |
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.