Innotec (Jan 2013)

Certification of a meat reference material based on a collaborative study

  • Claudia Marcela Salazar Arzate,
  • Laura Regalado,
  • Alberto Pazos,
  • Enrique Vivino,
  • Vania García,
  • María Rosa Pantoja,
  • Eliana Rocha,
  • Patricia Vacaflor,
  • Rodrigo Casiano,
  • Mónica Regina Cucatti,
  • Luciana Miyagushu,
  • Renata Sousa,
  • Thais Uekane,
  • Monique Gonçalves de Melo,
  • Xiomara Acevedo,
  • Elizabeth Jiménez,
  • Linda Patricia Jiménez,
  • Myriam Jessel Rivera,
  • Pedro Hernán Torres,
  • Elena Larrea,
  • Lucía Navas,
  • Susana Silva,
  • Andrene Phillips,
  • Dwight Random,
  • Steve Acco,
  • Ana Ramos,
  • Christian Uribe,
  • Galia Ticona,
  • Cristina Toro,
  • Lorena Francini,
  • Rosana Reinares

Journal volume & issue
Vol. 0, no. 7
pp. 5 – 15

Abstract

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Through a collaborative project, comparison studies were carried out to improve measurement capabilities of participating laboratories, supporting them to produce, characterize and distribute reference materials in the food sector. The project was planned in four annual stages (milk, water, meat and grains). The third stage aimed specifically to quantify and certify the nutritional content of the parameters (nitrogen, fat, sodium and potassium) of a batch candidate as Certified Reference Material (CRM) of canned beef. This study was conducted in collaboration between several National Metrology Institutes (NMIs) and/or collaborating laboratories, which, once identified the possible causes of variability or bias in the measurements, as well as the opportunities of improvement, achieved the certification of the material beef. The CRM was distributed among the participants to cover the needs of the food industry of meat products and testing laboratories in their respective countries.

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