Center for Meat Quality

HOW THE CMQ WAS FOUNDED? 

Center for Meat Quality (CMQ) was established in 2007 as part of the Faculty of Food Technology at the Josip Juraj Strossmayer University of Osijek with the aim of implementing: 

• Research in the field of  technology and quality of traditional meat products
• the laboratory analyzes for the needs of producers of traditional meat products
• training and consulting for producers of traditional meat products

in order to contribute to the standardization of quality and to improve the technology of production of traditional meat products (kulen, ham ...)
The German Society  for Technical Cooperation (GTZ), assisted by the Ministry of Agriculture, helped to equip the center with advanced analytical equipment.

WHY IS IT IMPORTANT TO IMPROVE AND TO UNIFORM THE QUALITY
OF TRADITIONAL MEAT PRODUCTS?

The market demands products of superior and uniform quality. Standard quality is also a prerequisite for the protection of traditional meat products.

HOW TO IMPROVE AND TO UNIFORM THE QUALITY OF TRADITIONAL MEAT PRODUCTS?

By monitoring the physicochemical parameters (laboratory analysis) that affect the quality of the product during the production process and in the finished product.

WHAT CAN CMQ OFFER?

1. Laboratory analyzes for producers of traditional meat products.
   In order to improve the production technology, manufacturers for their own needs control the quality of raw material, the quality of semi-finished products during production and the quality of the finished product, thereby influencing the improvement and uniformity of the quality of their product.
2. Consulting and education of producers of traditional meat products.

Through consultations / workshops, manufacturers are educated and advised on the possibilities of improving production technology and product quality, pointing out problems, analyzing the results of laboratory analyzes.

FOR PRODUCTION OF QUALITY PRODUCTS 
QUALITY CHECK IS PROFITABLE!

Josip Juraj Strossmayer University of Osijek
Faculty of Food Technology Osijek
CMQ (Center of Meat Quality)

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Trg Sv. Trojstva 3, Osijek - The building of the Rectorate of the Josip Juraj Strossmayer University of Osijek
(in the yard, ground floor left)
Phone: +385(0)31224371

PARAMETAR
FAT CONTENT

METHOD

NIR spectroscopy (AOAC official method 2007.04)

DEVICE

FoodScan Meat Analyser (FOSS)

PARAMETAR

MOISTURE CONTENT

METHOD

NIR spectroscopy (AOAC official method 2007.04)

DEVICE

FoodScan Meat Analyser (FOSS)

PARAMETAR

PROTEIN CONTENT

METHOD

NIR spectroscopy (AOAC official method 2007.04)

DEVICE

FoodScan Meat Analyser (FOSS)

PARAMETAR

COLLAGEN CONTENT

METHOD

NIR spectroscopy 

DEVICE

FoodScan Meat Analyser (FOSS)

PARAMETAR

CHLORIDE CONTENT

METHOD

TITRATION- VOLHARD'S METHOD

PARAMETAR

pH – value

METHOD

Electrometrical HRN ISO 2917

DEVICE

pH Meter 510 (Eutech Instruments) 

PARAMETAR

WATER ACTIVITY

METHOD

HygroLab 3 (Rotronic)

PARAMETAR

NITRATE CONTENT

METHOD

Automatic spectrophotometry at 540 nm

DEVICE

FIA star 5000 (FOSS)

PARAMETAR

NITRITE  CONTENT

METHOD

Automatic spectrophotometry at 540 nm

DEVICE

FIA star 5000 (FOSS)

PARAMETAR

COLOR OF MEAT AND MEAT PRODUCTS

METHOD

Spectrocholorimetric (Standard CIA Lab color scale) 

DEVICE

MiniScan XE Plus (Hunter Lab)

PARAMETAR

TEXTURE ANALYSIS OF MEAT AND MEAT PRODUCTS

METHOD

CUTTING WITH REVERSIBLE KNIFE, DOUBLE COMPRESSION (TPA)

DEVICE

TA.XT2 Plus Texture Analyser (Stable Micro System)

* Minimum amount of sample required for analysis is 350 g.