Research and analysis

Nutrient analysis of beef: main report

Published 2 October 2026

Summary

The Department of Health and Social Care (DHSC) commissioned the Food and Nutrition National Bioscience Research Infrastructure (Food and Nutrition NBRI) at the Quadram Institute Bioscience to carry out nutrient analysis of 12 fresh beef cuts, including mince, steaks and roasting joints. The beef cuts were bought from supermarkets in the UK in 2024. The Agriculture and Horticulture Development Board (AHDB) provided additional funding so that more beef cuts could be analysed. The last comprehensive nutrient analysis survey of beef in the UK was completed in 1992.

We will use the nutrient composition data generated by the 2024 survey to update the data that supports estimation of nutrient intakes in the National Diet and Nutrition Survey (NDNS). We will incorporate the data into the next update of the Composition of foods integrated dataset (CoFID) and add it to the CoFID searchable website (you will need to sign in to access this website).

This project analysed 25 composite samples of 12 beef cuts. A composite sample consists of 10 subsamples of the same beef cut, for example rump steak, bought from different supermarkets in proportion to their respective market shares. The composite samples were prepared for analysis between May and July 2024 and they were analysed for macronutrients, minerals and vitamins between June and October 2024.

The concentrations of most nutrients in the 2024 survey were broadly consistent with those reported in the 1992 survey. However, concentrations of iodine and most B vitamins were substantially lower, while the concentrations of some minerals were higher.

Many of these differences from the 1992 survey are likely due to improvements in analytical methods, such as the adoption of liquid chromatography for B vitamins and inductively coupled plasma mass spectrometry (ICP-MS) for iodine. For vitamin D, the conversion factor has changed. Other differences may be due to real changes in the composition of beef.

Introduction

DHSC commissioned the Food and Nutrition NBRI at the Quadram Institute Bioscience to carry out nutrient analysis of composite samples of fresh beef cuts. The beef cuts were bought from supermarkets in the UK. AHDB provided additional funding so that more beef cuts could be analysed.

The aim of this 2024 survey was to provide up-to-date composition data for nutrients in commonly consumed types of fresh beef cuts.

The last comprehensive nutrient analysis survey of fresh beef cuts in the UK took place in 1992. Since then, the livestock industry has made widespread changes to breeding, feeding practices, production and processing methods.

The Institute of Metabolic Science Epidemiology at the University of Cambridge will use the nutrient composition data generated by the 2024 survey to update the nutrient databank. This databank supports the estimates of nutrient intakes in NDNS.

Quadram Institute Bioscience will incorporate the data into the next CoFID update and add it to the CoFID searchable website.

See the glossary for definitions of technical terms.

Sampling and preparation

Composite samples of 12 beef cuts (25 composite samples in total) were selected for analysis. Selection was based on their share of the fresh beef market, alongside data from NDNS on how often they are eaten.

To prepare composite samples, the following steps were taken.

A list of around 10 subsamples (individual products) was agreed for each composite sample (cut), to represent the average composition of each beef cut. Samples were bought from different supermarkets based on their market share.

For each composite sample, 84% of the total composite weight was made up of standard products and 16% premium range products, based on market share.

Subsamples were bought from 10 major supermarkets in the Norwich area. There was no evidence of any geographical differences in the nutrient content of fresh beef cuts bought across the UK, so it was not necessary to buy samples from multiple locations.

All subsamples were pre-packaged and sourced from supermarket shelves rather than butchers’ counters.

Subsamples were bought and prepared between 29 May and 19 July 2024.

Subsamples were transported in cool boxes from the supermarkets and stored at 4°C before being combined to form composite samples for analysis. All products were prepared within the recommended use-by date on the pack.

Table 1: composite sample list

Sample number	Sample name	Description
1.1	Beef, mince, 5% fat, raw	10 subsamples from 8 brands, chilled
1.2	Beef, mince, 5% fat, stewed	10 subsamples from 8 brands, chilled
2.1	Beef, mince, 10 to 15% fat, raw	10 subsamples from 8 brands, chilled
2.2	Beef, mince, 10 to 15% fat, stewed	10 subsamples from 8 brands, chilled
2.3	Beef, mince, 10 to 15% fat, grilled	10 subsamples from 8 brands, chilled
3.1	Beef, mince, 20 to 25% fat, raw	10 subsamples from 8 brands, chilled
3.2	Beef, mince, 20 to 25% fat, stewed	10 subsamples from 8 brands, chilled
4.1	Beef, rump steak, raw, lean only	10 subsamples from 8 brands, chilled
4.2	Beef, rump steak, grilled medium, lean only	10 subsamples from 8 brands, chilled
4.3	Beef, rump steak, grilled medium, lean and fat	10 subsamples from 8 brands, chilled
5.1	Beef, medallion steak, raw, lean and fat	10 subsamples from 6 brands, chilled
5.2	Beef, medallion steak, shallow fried medium, lean and fat	10 subsamples from 6 brands, chilled
6.1	Beef, fillet steak, raw, lean and fat	10 subsamples from 6 brands, chilled
6.2	Beef, fillet steak, grilled medium, lean and fat	10 subsamples from 6 brands, chilled
7.1	Beef, sirloin steak, raw, lean and fat	10 subsamples from 7 brands, chilled
7.2	Beef, sirloin steak, grilled medium, lean and fat	10 subsamples from 7 brands, chilled
8.1	Beef, ribeye steak, raw, lean and fat	10 subsamples from 7 brands, chilled
9.1	Beef, roasting joint, roasted medium, lean only	10 subsamples from 5 brands, chilled
9.2	Beef, roasting joint, roasted medium, lean and fat	10 subsamples from 5 brands, chilled
10.1	Beef, diced, raw, lean	10 subsamples from 4 brands, chilled
10.2	Beef, diced, stewed, lean	10 subsamples from 4 brands, chilled
11.1	Beef, diced, raw, lean and fat	10 subsamples from 6 brands, chilled
11.2	Beef, diced, stewed, lean and fat	10 subsamples from 6 brands, chilled
12.1	Beef, stir fry strips, raw, lean and fat	10 subsamples from 8 brands, chilled
12.2	Beef, stir fry strips, shallow fried, lean and fat	10 subsamples from 8 brands, chilled

The ingredients, label claims and nutrient information for each subsample were taken directly from the product packaging. We provide further details in the ‘Nutrient analysis of beef: product information’ data tables that accompany this report.

For samples to be analysed raw, the weight of all subsamples was recorded. For samples to be analysed lean (with fat removed, as a consumer might do at home), the products were separated into lean and subcutaneous fat, and the weight of each part was recorded.

All subsamples were then minced using a meat grinder and homogenised using a dough mixer.

Samples to be analysed cooked were prepared according to package instructions or based on general guidelines from AHDB. No oil or water was added during cooking.

Each subsample was weighed and cooked with the fat on. After cooking, the samples were allowed to cool and reweighed.

For lean only samples, the cooked products were then separated into lean and subcutaneous fat, and the weight of each part was recorded.

All subsamples were then ground using a food processor and homogenised using a dough mixer.

We provide the following details for each subsample in the ‘Nutrient analysis of beef: sample preparation and weight loss’ data tables that accompany this report:

• lean weight
• fat weight
• raw weight
• cooked weight
• weight change percentage
• weight contribution to the composite sample

The subsamples were homogenised in equal portions to create a composite sample and divided this into 4 bottles of 250 millilitres (ml) and 2 bottles of 500ml.

Composite samples were stored in crates in a freezer at –40°C, and 2 bottles of 500ml were shipped to the laboratory for analysis in polystyrene boxes containing dry ice. The remaining bottles were stored for retesting or future analysis.

List of nutrients analysed

We chose which nutrients to analyse based on advice from nutrient composition experts and information from the livestock industry.

Macronutrients

The macronutrients chosen for analysis were:

• water
• total nitrogen
• protein
• total fat
• fatty acid profile
• cholesterol

Minerals

The minerals chosen for analysis were:

• sodium
• potassium
• calcium
• magnesium
• phosphorus
• iron
• zinc
• selenium
• iodine

Vitamins

The vitamins chosen for analysis were:

• 25-hydroxy vitamin D3
• cholecalciferol
• vitamin E
• thiamin
• riboflavin
• niacin
• tryptophan
• vitamin B6
• vitamin B12
• folate

Results

We present all results in the ‘Nutrient analysis of beef: results’ data tables that accompany this report.

Analytical values were validated by comparing them against:

• data from similar cuts of beef within this survey
• previous survey data
• other non-UK food composition databases

Where analytical values appeared incorrect or questionable, data was checked against original laboratory reports and re-analysed if necessary.

The concentrations of most nutrients in the 2024 survey were broadly consistent with those reported in the 1992 survey. However, concentrations of iodine and the B vitamins (thiamin, riboflavin, vitamin B6, vitamin B12 and folate) were all substantially lower. The concentration of some minerals (calcium, selenium, iron, magnesium and potassium) was higher.

For most nutrients that had lower concentrations than in 1992, this is likely due to improvements in analytical methods. For example, liquid chromatography methods are now used to measure most B vitamins, compared with the microbiological assays used in the 1992 survey. For iodine, ICP-MS has replaced the previous colorimetric method, which may have improved the specificity and sensitivity of the measurement. For vitamin D, the lower reported concentration is due to the use of a lower conversion factor for vitamin D activity. The European Food Safety Authority now recommends using a conversion factor of 2.5 instead of 5 when calculating total vitamin D activity from 25-hydroxy vitamin D3 (Turck and others, 2023).

Other differences may be due to real changes in the composition of beef, although the reasons for such changes are unclear.

Acknowledgements

This work was carried out by Food and Nutrition NBRI at the Quadram Institute Bioscience. It was funded by:

• DHSC
• AHDB
• Biotechnology and Biological Sciences Research Council core capability grant (number BB/CCG2260/01)

Appendix 1: cooking methods

No oil or water was added during cooking unless otherwise specified.

Food categories	Sample number	Sample name	Procedure
Mince	1.2	Beef, mince, 5% fat, stewed	Pan was preheated to medium to high heat and the mince browned for 2 minutes. Pan covered, heat turned to low and simmered for 20 to 30 minutes. The juice from the pan was included in the sample.
Mince	2.2	Beef, mince, 10 to 15% fat, stewed	Pan was preheated to medium to high heat and the mince browned for 2 minutes. Pan covered, heat turned to low and simmered for 20 to 30 minutes. The juice from the pan was included in the sample.
Mince	2.3	Beef, mince, 10 to 15% fat, grilled	Grill was preheated to moderate heat. The mince was formed into uniform thickness, 9cm burger patties and grilled on moderate heat for 6 minutes on each side.
Mince	3.2	Beef, mince, 20 to 25% fat, stewed	Pan was preheated to medium to high heat and the mince browned for 2 minutes. Pan covered, heat turned to low and simmered for 20 to 30 minutes. The juice from the pan was included in the sample.
Steaks	4.2	Beef, rump steak, grilled medium, lean only	Grill was preheated to moderate heat and steak grilled on moderate heat for 3 to 4 minutes on each side. The steak was rested for 1 to 2 minutes before temperature probing. If target temperature of 60°C to 65°C was not reached, the steak was cooked for another minute on each side and probing repeated. Subcutaneous fat was removed after cooking.
Steaks	4.3	Beef, rump steak, grilled medium, lean and fat	Grill was preheated to moderate heat and steak grilled on moderate heat for 3 to 4 minutes on each side. The steak was rested for 1 to 2 minutes before temperature probing. If target temperature of 60°C to 65°C was not reached, the steak was cooked for another minute on each side and probing repeated.
Steaks	5.2	Beef, medallion steak, shallow fried medium, lean and fat	Pan was preheated for 2 minutes until hot and the steak fried for 1 minute on each side on high heat. The heat was reduced to medium and cooked for a further minute to 2 minutes 30 seconds on each side. Temperature was probed immediately after removing from heat to check the target temperature of 60°C to 65°C for medium was reached. If target temperature of 60°C to 65°C was not reached, the steak was cooked for another minute on each side and probing repeated.
Steaks	6.2	Beef, fillet steak, grilled medium, lean and fat	Grill was preheated to moderate heat and steak grilled on moderate for 4 minutes on each side. The steak was rested for 1 to 2 minutes before temperature probing. If target temperature of 60°C to 65°C was not reached, the steak was cooked for another minute on each side and probing repeated.
Steaks	7.2	Beef, sirloin steak, grilled medium, lean and fat	Grill was preheated to moderate heat and steak grilled on moderate for 4 minutes on each side. The steak was rested for 1 to 2 minutes before temperature probing. If target temperature of 60°C to 65°C was not reached, the steak was cooked for another minute on each side and probing repeated.
Roasting joint	9.1	Beef, roasting joint, roasted medium, lean only	Oven was preheated to 160°C (fan oven) or gas 4 (gas oven). The joint was placed in a roasting tin without foil and roasted in the centre of the oven for 8 minutes per 100g and basted with juices 20 minutes before the cook time ended. The joint was rested for 20 minutes after cooking before temperature probing. Subcutaneous fat was removed after cooking.
Roasting joint	9.2	Beef, roasting joint, roasted medium, lean and fat	Oven was preheated to 160°C (fan oven) or gas 4 (gas oven). The joint was placed in a roasting tin without foil and roasted in the centre of the oven for 8 minutes per 100g and basted with juices 20 minutes before the cook time ended. The joint was rested for 20 minutes after cooking before temperature probing.
Diced beef	10.2	Beef, diced, stewed, lean	A hob-and-oven-safe casserole dish with a tight-fitting lid was preheated on the hob to medium-high. The diced beef cubes were pan fried for 2 to 3 minutes and turned occasionally. The oven was preheated to 130°C fan oven or gas 2 (gas oven). After browning, the casserole dish was placed in the oven, and the beef was stirred after 30 minutes. The beef was cooked for 1 hour until all cubes were tender.
Diced beef	11.2	Beef, diced, stewed, lean and fat	A hob-and-oven-safe casserole dish with a tight-fitting lid was preheated on the hob to medium-high. The diced beef cubes were pan fried for 2 to 3 minutes and turned occasionally. The oven was preheated to 130°C fan oven or gas 2 (gas oven). After browning, the casserole dish was placed in the oven, and the beef was stirred after 30 minutes. The beef was cooked for 1 hour until all cubes were tender.
Stir fry strips	12.2	Beef, stir fry strips, shallow fried, lean and fat	This sample was made up of 2 stir fry strip products and 8 rump steak products. The rump steak was cut into strips before cooking. The strips were browned in a non-stick pan over high heat for 2 to 4 minutes and turned frequently.

Appendix 2: laboratory analytical methods

Eurofins laboratories performed the macronutrient, mineral, vitamin and individual fatty acid analysis between June and October 2024. The Technical University of Denmark (DTU) performed the vitamin D and iodine analysis between November 2025 and February 2026.

Eurofins laboratories are accredited by the UK Accreditation Service (UKAS) according to ISO 17025 and follow standard operating procedures to assure quality of data reported. DTU is accredited according to ISO 17025 for a wide range of chemical analysis of food.

Listed below are details of the analytical methods used in the analysis of macronutrients, vitamins and minerals, and the proficiency testing (PT) scheme pass rates where available. We have not included z-scores, as these are confidential to the laboratory.

Water

A homogenised portion of the sample is dried in a fan oven at 102°C (plus or minus 2°C) for a minimum of 6 hours but no longer than 16 hours. The moisture loss is determined gravimetrically.

Accredited to: BS/EN ISO/IEC 17025:2017 and UKAS 0342.

Reference (ref): BS 4401 part 3:1997.

Limit of quantification (LOQ): 0.1g per 100g.

PT scheme pass rate: 94.74% pass.

Protein

Protein is measured according to the Kjeldahl method. The sample is digested in sulphuric acid. All proteinaceous nitrogen (all nitrogen within protein) is converted to ammonia by the addition of alkali and total nitrogen determined by titration. Protein is estimated by multiplying total nitrogen by the appropriate conversion factor.

Accredited to: BS/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: BS 4401-2:1980.

LOQ: 0.6g per 100g.

PT scheme pass rate: 100% pass.

Fat

The sample is heated with hydrochloric acid, cooled and filtered. The residue is washed, dried and then subjected to a petroleum spirit extraction. The fat is measured gravimetrically.

Accredited to: BS/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal method Q/002 (Q/002).

LOQ: 0.5g per 100g.

PT scheme pass rate: 100% pass.

Fatty acids

Samples are saponified and methylated directly in a microwave solvent extraction system in 2 stages: saponification with methanolic potassium hydroxide, followed by acid catalysed methylation with acidified methanol. The resulting fatty acids methyl esters (FAMEs) are extracted with n-hexane and saturated sodium chloride solution. The FAMEs profile is determined using gas chromatography (GC).

Accredited to: BS/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal method CHROM/215 based on BS EN ISO 12966 (CHROM/215).

LOQ: 0.001 milligrams (mg) per 100g.

PT scheme pass rate: 96.05% pass.

Cholesterol

Lipid in sample is saponified at high temperature with ethanolic potassium hydroxide (KOH) solution. An unsaponifiable fraction containing cholesterol and other sterols is extracted on a solid phase extraction (SPE) cartridge. Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC-FID.

Accredited to: (UC) Cofrac testing 1-7085.

Ref: internal (T-AA08-WO3656).

LOQ: 2mg per 100g.

Inorganics

Sodium

The sample is microwave digested in acid and determined by inductively coupled plasma - optical emission spectrometry (ICP-OES).

Accredited to: BS/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 0.01g per 100g.

PT scheme pass rate: 84.62% pass.

Potassium

The sample is microwave digested in acid and determined by ICP-OES.

Accredited to: S/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 0.005g per 100g.

PT scheme pass rate: 87.5% pass.

Calcium

The sample is microwave digested in acid and determined by ICP-OES.

Accredited to: S/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 0.0005g per 100g.

PT scheme pass rate: 100% pass.

Magnesium

The sample is microwave digested in acid and determined by ICP-OES.

Accredited to: S/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 0.0005g per 100g.

PT scheme pass rate: 100% pass.

Phosphorus

The sample is microwave digested in acid and determined by ICP-OES.

Accredited to: S/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 0.0002g per 100g.

PT scheme pass rate: 100% pass.

Iron

The sample is microwave digested in acid and determined by ICP-OES.

Accredited to: S/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 1mg per kg.

PT scheme pass rate: 100% pass.

Zinc

The sample is microwave digested in acid and determined by ICP-OES.

Accredited to: S/EN ISO/IEC 17025:2017. UKAS 0342.

Ref: internal (ICP/003).

LOQ: 2mg per kg.

PT scheme pass rate: 96.66% pass.

Selenium

Microwave assisted digestion followed by ICP-MS.

Accredited to: BS EN ISO/IEC 17025:2017 UKAS 0342.

Ref: internal (ICPMS/010).

LOQ: 0.002mg per kg.

PT scheme pass rate: 100% pass.

Iodine

Determination of iodine is conducted by ICP-MS following alkaline extraction under elevated temperature conditions. The quantification is done by external calibration with internal standardisation. This is an in-house method, according to EN 15111:2007.

LOQ: 0.7 micrograms (µg) per 100g.

Oil soluble vitamins

Vitamin D

The samples are saponified, cleaned up by liquid-liquid and SPE-extraction, and derivatised before detection and quantification by liquid chromatography - tandem mass spectrometry (LC-MS/MS) by use of stable isotope-technique using 13C-labelled vitamin D vitamers (Barnkob and others, 2019; Ložnjak Švarc and others, 2021). The total vitamin D activity has been taken as the sum of vitamin D3 (cholecalciferol) and 2.5 times 25-hydroxy vitamin D3 (25-hydroxy cholecalciferol), where data is available (Turck and others, 2023).

LOQ: 0.01µg per 100g (vitamin D3), 0.1µg per 100g (25-hydroxyvitamin D3).

Standard deviation: less than 10%.

Vitamin E

Vitamin E is released from the sample by alkaline hydrolysis using KOH solution and extracted with organic solvents. The determination is carried out by normal-phase high-performance liquid chromatography (np-HPLC) with fluorometric detection (FLD) (excitation wavelength (Ex): 290 nanometres (nm), emission wavelength (Em): 327nm). For quantification, a 3-point calibration curve is used. Only the content of alpha-tocopherol was measured with this method.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: EN 12822:2014.

LOQ: 0.080mg per 100g.

Water soluble vitamins

Thiamin

Thiamin is extracted from the sample in an autoclave using acid hydrolysis and quantified by reverse-phase HPLC (rp-HPLC) with fluorometric detection (Ex: 368nm, Em: 440nm) after post-column oxidation to thiochrome.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: EN 14122:2014 mod.

LOQ: 0.015mg per 100g.

Riboflavin

Riboflavin is extracted from the sample in an autoclave using acid hydrolysis and quantified by rp-HPLC with fluorometric detection (Ex: 468 nm, Em: 520 nm). Riboflavin is quantified using external calibration curve.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: EN 14152:2014 mod.

LOQ: 0.1mg per kg.

Niacin

Nicotinic acid and nicotinamide are extracted after hydrochloric acid treatment. They are quantified with external standards after post-column derivatisation with ultraviolet (UV) light. Niacin is expressed as the sum of nicotinic acid and nicotinamide corrected for molecular weights.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: EN 15652:2009.

LOQ: 0.10mg per 100g.

Tryptophan

Alkaline hydrolysis quantification by HPLC using the method LC-FLD.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: EU 152/2009.

LOQ: 0.01g per 100g.

Vitamin B6

Vitamin B6 is extracted followed by enzymatic dephosphorylation. By reacting with glyoxylic acid in the presence of Fe²⁺ (iron) as a catalyst, pyridoxamine is transformed into pyridoxal. This is then reduced to pyridoxine by reacting with sodium borohydride in alkaline medium. Vitamin B6 is finally quantified by rp-HPLC with fluorometric detection (Ex: 290nm, Em: 395nm). For quantification, a 3-point calibration curve is used.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: EN 14164:2014.

LOQ: 0.010mg per 100g.

Vitamin B12 (LC-UV/DAD method)

Vitamin B12 is extracted in sodium acetate buffer in the presence of sodium cyanide (at 100°C for 30 minutes). After purification and concentration with an immunoaffinity column, vitamin B12 is determined by liquid chromatography with UV diode array detection (LC-UV/DAD) (361nm).

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: Campos-Gimnez and others, 2008.

LOQ: 0.25μg per 100g.

Folate

Folate (including folic acid) is extracted from the sample in an autoclave using a buffer solution. This is followed by an enzymatic digestion with human plasma and pancreas V, and finally by a second autoclave treatment. After dilution with basal medium containing all required growth nutrients except folic acid the growth response of Lactobacillus rhamnosus (ATCC 7469) to extracted folate is measured turbidimetrically and is compared with calibration solutions with known concentrations.

Accredited to: DS EN ISO/IEC 17025 DANAK 581.

Ref: Nordic Committee on Food Analysis (NMKL) 111:1985.

LOQ: 5.0μg per 100g.

Glossary

Accredited to

This term refers to the official recognition or certification granted to a laboratory or institution, confirming that it meets the required standards for competence in a specific field of testing or calibration.

Acid hydrolysis

Acid hydrolysis is a chemical process that uses acids to break down sample components for extraction or analysis.

Alkaline hydrolysis

Alkaline hydrolysis is a process that uses alkaline solutions to release fat-soluble vitamins or lipids from a sample.

Alpha-tocopherol

Alpha-tocopherol is the most active and biologically potent form of vitamin E.

Autoclave

An autoclave is a device that sterilises equipment and materials using high-pressure steam at around 121°C, commonly used to kill microorganisms.

Basal medium

A basal medium is a simple nutrient medium that supports basic microbial or cell growth without added supplements.

BS EN ISO/IEC 17025:2017 UKAS 0342

BS: relates to the British Standards Institution.

EN: European Standard.

ISO/IEC 17025: the international standard for laboratory testing and calibration, ensuring that laboratories are well-equipped to produce accurate and trustworthy results. This has been adopted by the UK.

2017: refers to the year 2017, the latest version of the standard.

UKAS 3042: the accreditation number issued by UKAS, the official accreditation body in the UK.

Buffer

A solution that maintains a stable pH when small amounts of acid or base are added, usually containing a weak acid and its conjugate base.

Calibration curve

A calibration curve is a graph showing detector response versus known standard concentrations, used for quantification.

Conversion factor

A conversion factor is a numerical multiplier or ratio used to convert a measurement from one unit or form into another.

Derivatisation

Derivatisation is a chemical modification of analytes to enhance detectability or stability.

DS EN ISO/IEC 17025 DANAK 581

DS: adoption of ISO/IEC 17025 by Denmark.

EN: European Standard.

ISO/IEC 17025: the international standard for laboratory testing and calibration, ensuring that laboratories are well-equipped to produce accurate and trustworthy results.

DANAK 581: the accreditation number issued by DANAK (the Danish Accreditation Fund), the official accreditation body in Denmark.

Emission

Emission in this report is the specific wavelength of light emitted back by the sample, which the detector measures to quantify the compound.

Enzymatic dephosphorylation

Enzymatic dephosphorylation is a biochemical process where enzymes remove phosphate groups from compounds, preparing them for further chemical conversion and analytical detection.

Excitation

Excitation is the specific wavelength of light the detector shines onto the chemical sample to cause it to fluoresce.

Fatty acid methyl esters (FAMEs)

Fatty acid methyl esters are chemical derivatives of fatty acids formed through conversion with a methyl group. Researchers use this process to enhance volatility, enabling accurate analysis by gas chromatography.

Flame ionisation detection (FID)

Flame ionisation detection is a gas chromatography detector that measures ions produced during combustion of organic compounds.

Fluorometric detection (FLD)

Fluorometric detection is a highly sensitive detection method that measures the fluorescence emitted by molecules when excited at specific wavelengths.

Gas chromatography (GC)

Gas chromatography is a technique that separates volatile compounds. It is used for fatty acids and cholesterol.

Gravimetric measurement

Gravimetric measurement is a quantitative determination based on mass difference before and after a process.

Homogenised

Homogenised refers to a process where different components are mixed or blended to create a uniform and consistent mixture or composition.

HPLC (high-performance liquid chromatography)

High-performance liquid chromatography is an analytical technique that separates, identifies and quantifies compounds in a mixture by pumping liquids under high pressure through a chromatographic column.

Immunoaffinity column

An immunoaffinity column is a chromatography tool that uses antibodies to selectively capture and isolate specific proteins or molecules from a mixture.

Inductively coupled plasma mass spectrometry (ICP-MS)

ICP-MS is an analytical technique used to detect and measure trace elements and isotopes in a sample by ionising it with an inductively coupled plasma and analysing the ions using mass spectrometry.

Inductively coupled plasma - optical emission spectrometry (ICP-OES)

ICP-OES is a technique that excites atoms in a plasma and measures emitted light to quantify elements.

Kjeldahl method

The Kjeldahl method is a protein determination technique where nitrogen is converted to ammonia, measured by titration and multiplied by a conversion factor.

Lactobacillus rhamnosus (ATCC 7469)

This is a standardised bacterial strain used in microbiological assays (for example, in folate analysis) where bacterial growth is proportional to the folate content in the sample.

Liquid chromatography

Liquid chromatography is a technique used to separate, identify and quantify compounds in a liquid sample by passing it through a packed column under pressure.

LC-MS/MS (liquid chromatography - tandem mass spectrometry)

LC-MS/MS is a highly sensitive and selective method used for vitamin D and other trace components.

LC-UV/DAD (Liquid chromatography with diode array detection)

An LC-UV/DAD technique combines liquid chromatography with UV-based detection to collect spectral data for compound identification.

LOQ (limit of quantification)

The limit of quantification is the lowest concentration of a substance that can be reliably quantified with accuracy and precision using a specific analytical method.

Lipid

Lipids are a broad group of naturally occurring molecules that include fats, waxes, sterols and fat-soluble vitamins (like A, D, E and K).

Liquid–liquid extraction

Liquid–liquid extraction is a separation process using 2 immiscible liquids to isolate compounds.

Mass-to-charge ratio

The mass-to-charge ratio is a measure used in mass spectrometry to describe the ratio of the mass of an ion to its electrical charge.

Methylated

Methylated refers to a chemical modification involving the addition of a methyl group (CH₃). In analytical chemistry, fatty acids are often methylated to form FAMEs, making them more volatile and suitable for gas chromatography.

Microwave-assisted digestion

Microwave-assisted digestion is a high-pressure, acid-based digestion system used to prepare samples for elemental analysis.

Microwave solvent extraction

Microwave solvent extraction uses microwave energy to heat samples and solvents, accelerating chemical reactions such as saponification or methylation and improving extraction efficiency.

Normal-phase HPLC (np-HPLC)

Normal-phase HPLC uses a polar stationary phase, often for vitamin E analysis.

Optical emission spectrometry

Optical emission spectrometry detects wavelengths of light emitted from excited atoms in ICP-OES.

Petroleum spirit extraction

Petroleum spirit extraction is an organic solvent extraction used to isolate fat after hydrolysis.

Post-column derivatisation

Post-column derivatisation is a chemical modification occurring after chromatographic separation to enable detection.

Proficiency testing (PT) scheme

A proficiency testing scheme is an external assessment of laboratory accuracy. Results are expressed as pass rates.

Plasma (ICP)

In ICP techniques, plasma is a high-temperature ionised gas used to atomise and excite elements for detection.

Reference (Ref)

In this report, ‘Ref’ indicates the specific standard, method or guideline followed in the analysis or testing process.

Reverse-phase HPLC (rp-HPLC)

Reverse-phase HPLC uses a non-polar stationary phase suitable for the analysis of water-soluble vitamins.

Saponification

Saponification is a chemical process in which fats are broken down using alkali to release fatty acids or fat-soluble vitamins.

Saturated sodium chloride solution

A saturated sodium chloride solution is an aqueous solution holding the maximum possible concentration of dissolved sodium chloride at a given temperature.

Solid phase extraction (SPE)

Solid phase extraction is a purification technique using a solid stationary phase to isolate specific analytes.

Solid phase extraction (SPE) cartridge

An SPE cartridge is a micro-column packed with stationary phase sorbent material. It functions as a selective filtration device that retains target analytes while allowing unwanted impurities to pass through, purifying and concentrating the sample before testing.

Spectrophotometric measurement

Spectrophotometric measurement is a quantitative technique based on light absorption at specific wavelengths (used for standard verification).

Thiochrome conversion

Thiochrome conversion is a chemical reaction that converts thiamin (B1) into a fluorescent compound for fluorometric detection.

Titration

Titration is a volumetric technique to measure ammonia produced in Kjeldahl digestion.

Trimethylsilyl (TMS) derivative

A trimethylsilyl derivative is a volatile form of sterols used for cholesterol analysis by GC.

Turbidimetrically

Turbidimetric measurement determines particle concentration by assessing the cloudiness of a solution based on light scattering.

UV diode array detection

UV diode array detection is a method in liquid chromatography that measures the absorbance of UV light across multiple wavelengths to analyse compounds.

Wavelength emission

Wavelength emission refers to the characteristic light emitted by excited atoms, which is used to identify and quantify elements in ICP-OES.

Z-scores

Z-scores are statistical measures used in proficiency testing to express how far a laboratory’s result deviates from the assigned or consensus value in units of standard deviation. They allow evaluation of analytical performance.

References

Barnkob LL, Petersen PM, Nielsen JP and Jakobsen J. Vitamin D enhanced pork from pigs exposed to artificial UVB light in indoor facilities. European Food Research and Technology 2019: volume 245, issue 2, pages 411 to 418 (registration and subscription required for full article).

Campos-Gimnez E, Fontannaz P, Trisconi MJ, Kilinc T, Gimenez C and Andrieux P. Determination of vitamin B12 in food products by liquid chromatography/UV detection with immunoaffinity extraction: single-laboratory validation. Journal of AOAC International 2008: volume 91, issue 4, pages 786 to 793 (registration and subscription required for full article).

Ložnjak Švarc P, Barnkob LL and Jakobsen J. Quantification of vitamin D₃ and 25-hydroxyvitamin D₃ in food - the impact of eluent additives and labelled internal standards on matrix effects in LC-MS/MS analysis. Food Chemistry 2021: volume 357, article 129588 (registration and subscription required for full article).

Turck D, Bohn T, Castenmiller J, de Henauw S, Hirsch-Ernst KI, Knutsen HK and others. Scientific opinion on the tolerable upper intake level for vitamin D, including the derivation of a conversion factor for calcidiol monohydrate. European Food Safety Authority Journal 2023: volume 21, issue 8, article e08145.