Food Analysis Procedures
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I’m asking if anyone has an analysis procedure for pickled pork, including (moisture, salt content, volatile basic nitrogen, peroxide value)
This is a chemical engineering forum, not a food forum.
The question you have is likely within the scope of instrumental analysis; there are significant differences between chemical analysis and instrumental analysis. You should go to the **Quality and Technical Supervision Bureau** to consult the relevant standard methods for food analysis, as food represents a large category as well, including fresh meat and processed meat products. There are certainly specific procedures and requirements for sample handling in this area as well.