For non-food related studies, please go to Cerba research

We provide solutions to determine whether your meat and seafood products comply with the applicable regulations and to assess their quality. We can intervene with both raw materials and finished products.

In a single analysis using a microscope, our analyst lists the ingredients and additives, delivering a conformity statement for the sample.

We can:

  • Detect the presence of certain tissues (glands, lymphoid tissue…)
  • Detect the presence of additives (gelling agents, plant proteins…)
  • Detect the presence of Mechanically Separated Meat (MSM)…

We are able to differentiate more than 70 elements.

Chemical and DNA analyses do not allow the determination of various tissues contained in a preparation or raw material, unlike histological analysis.

Echantillon de pâté

Pâté sample

Echantillon de nuggets

Chicken nuggets sample

Échantillon de saucisse

Sausage sample

Echantillon de steak haché

Minced beef sample

We propose two types of analysis to check the quality of your canned or fresh truffles, preparations, truffle cracks, peels or juice:

  • Identification of truffle species (A): We can identify 7 different truffle species, including Tuber melanosporum, Tuber aestivum, and Tuber brumale, even in the case of truffle-based products (butter, cheese…). This analysis allows us to determine if your product is composed of the declared truffle species and if it is subject to Decision No. 95 of CTCPA.
  • Search for exogenous materials (B): We can indicate the presence of gelling agents (if insoluble in water and/or fat) as well as parasites often found in truffles.
Beurre à la truffe

(A): Tuber brumale truffled butter
Identification of truffle species

Jus de truffe

(B): Tuber melanosporum truffle juice
search for exogenous material

If you want to evaluate the quality and compliance of your whole foie gras samples or preparations, our histological analyses can meet your needs.

Histology of composition analysis (COFRAC accredited) (A):

This analysis follows the principle of histology of composition analysis. It can indicate the conformity of your product with the criteria of French decree No. 93-999 of August 9, 1993, related to preparations based on foie gras and/or the list of ingredients declared on the labelling.

Fattening level (B):

Through this analysis, we can observe various pathological changes (fibrosis…) as well as the liver fattening level. The conclusion of this analysis can be made according to the French decree of April 8th, 1994*, related to official methods of analysis of preparations based on foie gras.

*Conformity with other specifications can be studied upon request.

Bloc de foie gras

(A): Foie Gras block sample (Histology of composition)

Foie gras entier

(B): Whole Foie Gras sample (Fattening level)

Through our “home-made” software, we can assess the degree of muscle fiber disruption in your raw material samples. The image analysis software assigns a specific color to each observed element (green for disrupted muscle fibers, red for preserved muscle fibers, etc.) and calculates the percentage of fiber destructuration. This analysis enables us to evaluate the quality of the raw material samples.

Indice de déstructuration de la viande

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