Meat analytics
Description:
Analytical techniques for food show changes like all other analytical techniques. In the framework of new developments we try to establish a comprehensive method for the quantification of azo and Sudan dyes in meat products and additives by using the LC-MS has to be introduced. New methods for the determination of Azo and Sudan colorants in meat products and spices are developed.
Executive Institute:
MRI - Analysis Division (AA) Details of MRI - Analysis Division
Parent institution:
Max Rubner-Institut - Federal Research Institute of Nutrition and Food (MRI) Details of (MRI) (Baden-Württemberg)
Contract period:
01. 01. 2005 - 31. 12. 2006
Funding Programme:
- BMELV / Core funding Details of BMELV / Core funding
Subject:
- Physiology of Nutrition
- Food Chemistry
Purpose of research:
Basic research
Funding Institutions:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of (BMELV)
Project Management Agency:
- Federal Ministry of Food, Agriculture and Consumer Protection (BMELV) Details of BMELV