£60.00 Volume discounts available
Note: Fees (prices) on this site are in GBP and do not include carriage / handling fees and VAT. Customers outside the UK may also incur local charges, including (but not limited to) import duties, local taxes and customs clearance fees, which may add significant cost to your order. Prices here are for the PT round or QC / Reference Material only and the total price payable may be higher.
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| Product Code | Material | Matrix | Approx. Size |
|---|---|---|---|
|
FCNC15-MRP12QC
|
T01116QC |
Canned Meat |
150g |
Moisture, Ash, Total Fat, Nitrogen, Sodium, Chloride
01/06/2027
Nutritional components test. As nutritional legislation increases, the proficiency of laboratories to provide accurate results to food manufacturers for labelling is critical, to help consumers make informed choices about the food they eat. Fapas offers the widest range of analyte/matrix proficiency test combinations for the food sector.
This quality control material helps to evaluate your testing ability for a variety of proximates including sodium and chloride (separate analytes, not as salt). For Total fat, the use of acid hydrolysis is advised. Matrix (meat type) will vary between different QCs and may include Pork, Beef, Chicken, and Processed Meat.
Proximates are effective to analyse nutritional values of foodstuffs, which can inform a variety of characteristics of food products, such as quality and composition. As such effective testing is required to highlight any misleading claims or inaccurate nutritional values. Proficiency testing activities are ideal to highlight any poor analysis practices or areas for improvement, from which to ensure high-quality test results are offered to consumers.
Canned meat offers many advantages over fresh equivalents, namely storage times and cost savings as a result. Hence its popularity has increased which may cause supply chain challenges. This will require effective testing measures to ensure high-quality testing measures.
Quality control materials from Fapas make use of real food samples to provide direct comparisons with your routine testing arrangement. From this, quality control activities such as staff training and instrumentation verification can be conducted. This can allow you to reduce any potential bias within your testing arrangement, leading to highly credible, repeatable results.
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