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Meat species specification is an area which needs specialized attention in the food quality management system. It is a vital field to ensure the food safety to the consumers and it conserves the laws related to meat and meat products. The adulteration of inferior quality meat into superior quality meat is a common practice all over the world. Using meat species specification techniques we can easily solve the problems of vetro-legal or forensic cases particularly related to Prevention of Cow Slaughter Act, Prevention of Food Adulteration Act in India and related laws existing worldwide. Various methods are available right from physical, chemical, anatomical, histological and biological to sophisticated molecular techniques.
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