🇵🇱 WOJSKOWY OŚRODEK BADAWCZO-WDROŻENIOWY PL
Food & beveragesMaterials & polymers
WOJSKOWY OŚRODEK BADAWCZO-WDROŻENIOWY is a laboratory accredited by PCA under number AB 076 (Warszawa, Poland). Its accreditation scope covers 59 test methods in the following areas: Food & beverages, Materials & polymers. Test objects include: Canned meat, Canned poultry, Canned vegetable-meat products, Canned meat, Canned poultry, Canned vegetables, Sterilised soups. Most frequently used techniques: Descriptive method, Gravimetric method, Vacuum method.
At a glance
- Accreditation number: PCA AB 076
- Methods in scope: 59
- Types of test objects: 46
- Techniques used: 7
- City: Warszawa, Poland
- Accreditation number
- AB 076
- Accreditation body
- PCA
- Address
- SŁUŻBY ŻYWNOŚCIOWEJ, LABORATORIUM BADAŃ ŻYWNOŚCI, ul. Marsa 112, 04-470 Warszawa
- City
- Warszawa, Poland
What this laboratory tests (46)
- Canned meat, Canned poultry, Canned vegetable-meat products — 7 methods
- Canned meat, Canned poultry — 3 methods
- Canned vegetables — 3 methods
- Sterilised soups — 3 methods
- Long-life bread — 2 methods
- Bakery products — 1 method
- Bars — 1 method
- Bee honey, Processed cheese — 1 method
- Beverage concentrates — 1 method
- Black pepper, Food salt — 1 method
- Breakfast mixes — 1 method
- Canned fish — 1 method
- Canned fruit — 1 method
- Canned meat in metal packaging, Canned poultry in metal packaging — 1 method
- Canned vegetable-meat products in metal packaging, Canned vegetables in metal packaging — 1 method
- and 31 more
Analytical techniques used (7)
- Descriptive method — 46 methods
- Gravimetric method — 4 methods
- Vacuum method — 4 methods
- Potentiometric titration method — 2 methods
- Extraction-gravimetric method — 1 method
- Gravimetric method; Calculation method — 1 method
- Titrimetric method (Kjeldahl) — 1 method
Laboratory locations
- LABORATORIUM BADAŃ ŻYWNOŚCI — ul. Marsa 112
Accreditation scope — test methods (59)
| No. | Test object | Methodology / Parameters | Technique | Reference document | |
|---|---|---|---|---|---|
| Food Testing Laboratory | |||||
| 1 | Canned meat, Canned poultry, Canned vegetable-meat products | Organoleptic assessment of packaging condition of labelling of unit packages appearance of the outer and inner surface of the unit package degree of filling |
Descriptive method | PN-A-82056:1985 p.2.1 | |
| 2 | Canned meat, Canned poultry, Canned vegetable-meat products | Organoleptic assessment of the contents external appearance of the canned block (shape, colour, consistency, odour) appearance of the canned block in cross-section (colour, degree of binding, arrangement and quality of ingredients, odour, taste, tenderness and juiciness) |
Descriptive method | PN-A-82056:1985 p.2.2 | |
| 3 | Canned vegetables | Organoleptic assessment of packaging condition of packaging and correctness of labelling |
Descriptive method | PN-V-74016:2001 p. 4.1 | |
| 4 | Canned vegetables | Organoleptic assessment of the contents appearance, colour, consistency, taste, odour |
Descriptive method | PN-V-74016:2001 p. 4.2 | |
| 5 | Canned meat, Canned poultry, Canned vegetable-meat products | Net weight Range (10– 3000) g |
Gravimetric method | PN-A-82056:1985 p.2.3.5 | |
| 6 | Canned meat, Canned poultry, Canned vegetable-meat products | Content of solid parts, liquid parts and rendered fat Range (1 – 2000) g |
Gravimetric method | PN-A-82056:1985 p.2.3.7 | |
| 7 | Canned meat, Canned poultry, Canned vegetable-meat products | Free fat content Range (2,0 – 50,0) % |
Extraction-gravimetric method | PN-ISO 1444:2000 | |
| 8 | Canned meat, Canned poultry, Canned vegetable-meat products | Salt (NaCl) content Range (0,25-3,00)% |
Potentiometric titration method | PN-ISO 1841-2:2002 | |
| 9 | Canned meat, Canned poultry | Content of jelly and rendered fat Range (1 – 500) g |
Gravimetric method | PN-A-82056:1985 p.2.3.8 | |
| 10 | Canned meat, Canned poultry | Water content Range (30 – 80) % |
Gravimetric method | PN-ISO 1442:2000 | |
| 11 | Canned meat, Canned poultry, Canned vegetable-meat products | Nitrogen content Range (1,00-4,00)% Protein content Calculated |
Titrimetric method (Kjeldahl) | PN-A-04018:1975; | PN-A-04018:1975/Az 3:2002 | |
| 12 | Canned vegetable-meat products in metal packaging, Canned vegetables in metal packaging | Leak tightness | Vacuum method | PN-A-75052-02:1990 | |
| 13 | Canned meat in metal packaging, Canned poultry in metal packaging | Leak tightness | Vacuum method | PN-A-82055-4:1997; | PN-A-82055-4:1997/Az 1:2002 | |
| 14 | Canned vegetable-meat products, Meat-free canned products | Leak tightness | Vacuum method | NO-89-A202:2015 p.4.7 NO-89-A202:2025 p.4.7 | |
| 15 | Sterilised soups | Leak tightness | Vacuum method | NO-89-A208:2015 p.4.7 NO-89-A208:2025 p.4.7 | |
| 16 | Sterilised soups | Water content Range (30,0-80,0)% Dry matter content Range (5,0–70,0) % |
Gravimetric method; Calculation method | PN-ISO 1442:2000 | PN-A-75101-3:1990 | |
| 17 | Sterilised soups, Canned vegetables | Salt (NaCl) content Range (0,25 – 3,00) % |
Potentiometric titration method | PN-ISO 1841-2:2002 | IB-10 wydanie 5 z dnia 2026.03.27 | |
| 18 | Long-life bread | Organoleptic assessment of the condition of unit packaging | Descriptive method | NO-89-A200:2020 p.4.9 | |
| 19 | Long-life bread | Organoleptic assessment of the contents external appearance, crust, crumb, taste, odour |
Descriptive method | PN-A-74108:1996 pkt 2 | |
| 20 | Food rations: „S-RG” „S-R” „PS” „S-RS” „S-RT” „S-RSL” | Organoleptic assessment : Appearance, colour, consistency, arrangement and quality of ingredients, taste, palatability, odour, clarity of solution, shape, surface, arrangement of components, damage, dressing, fracture and texture, solubility in hot water, verification of the composition of sets, declared composition of products | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 21 | Packaging of an individual food ration set | Appearance, condition of packaging, correctness of marking, condition of marking | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 22 | Unit packaging (primary and secondary) of products included/that may be included in food rations | Appearance, condition of the packaging, appearance of the external surface, appearance of the internal surface, condition of marking | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 23 | Transport packaging of group food rations | Appearance, condition of packaging, correctness of marking, condition of marking | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 24 | Canned meat, Canned poultry | Appearance, colour, consistency, arrangement and quality of ingredients, taste odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 25 | Canned vegetable-meat products, Meat-free canned products, Carbohydrate canned products with additives | Appearance, consistency, colour, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 26 | Dried beef, Vegetable pastes | Appearance, consistency, colour, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 27 | Sugar | Appearance, colour, consistency, odour, taste, clarity of the solution | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 28 | Bee honey, Processed cheese | Colour, consistency, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 29 | Chewing gum | Shape, surface, colour, consistency, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 30 | Sweets | Shape, surface, colour, consistency, palatability | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 31 | Beverage concentrates | Before preparation: consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste, declared product composition |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 32 | Canned fish | Appearance, arrangement, damage, dressing, colour, texture, consistency, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 33 | Tea bags | After preparation: colour, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 34 | Rusks | Shape, colour, taste, odour, consistency, fracture, surface | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 35 | Sterilised soups | Before preparation: appearance, colour, consistency, taste, odour; After preparation: appearance, colour, consistency, taste, odour |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 36 | Canned vegetables | Appearance, consistency, colour, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 37 | Coffee extracts | Before preparation: appearance, colour, odour; After preparation: solubility in hot water, colour, clarity, taste, odour |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 38 | Jams, plum butter | Colour, taste, odour, consistency, appearance | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 39 | Pasta, groats, rice, potatoes | Appearance, consistency, colour, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 40 | Breakfast mixes | Before preparation: appearance, colour, odour; After preparation: appearance, consistency, taste and odour, declared product composition |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 41 | Chocolate | Appearance, shape, surface, colour, consistency, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 42 | Compote concentrates | Before preparation: consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 43 | Bars | Appearance, surface, colour, cross-section, consistency, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 44 | Bakery products | Appearance, consistency, cross-section, surface, colour, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 45 | Peanuts | General appearance, colour, odour, taste | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 46 | Sterilized desserts | Colour, appearance, consistency, odour, taste | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 47 | Canned fruit | Appearance, consistency, colour, taste, odour, clarity of the brine | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 48 | Freeze-dried fruit | Form, consistency, colour, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 49 | Freeze-dried meals | Before preparation: appearance, colour, odour After preparation: appearance, consistency, taste and odour, declared product composition |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 50 | Crispbread | Appearance, colour, consistency, taste, odour | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 51 | Black pepper, Food salt | Appearance, colour, odour, taste | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 52 | Dried vegetables | Appearance, colour, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 53 | Oat-spelt snack | Appearance, colour, consistency, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 54 | Sesame snaps | Appearance, surface, colour, consistency, taste, odour, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 55 | Lemonades, warming beverages | Before preparation: consistency, appearance; After preparation: appearance, consistency, clarity, colour, odour, taste |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 56 | Protein preparations | Before preparation: appearance, consistency, colour, odour After preparation: appearance, consistency, taste, odour, declared product composition |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 57 | Instant smoothie | Before preparation: appearance, consistency After preparation: appearance, consistency, colour, taste, odour, declared product composition |
Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 58 | Energy gels | Appearance, odour, taste, declared product composition | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
| 59 | Materials intended for the preparation and consumption of food rations | Appearance | Descriptive method | Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r. | |
Reference standards (22)
IB-10 wydanie 5 z dnia 2026.03.27
NO-89-A200:2020 p.4.9
NO-89-A202:2015 p.4.7 NO-89-A202:2025 p.4.7
NO-89-A208:2015 p.4.7 NO-89-A208:2025 p.4.7
PN-A-04018:1975/Az 3:2002
PN-A-04018:1975;
PN-A-74108:1996 pkt 2
PN-A-75052-02:1990
PN-A-75101-3:1990
PN-A-82055-4:1997/Az 1:2002
PN-A-82055-4:1997;
PN-A-82056:1985 p.2.1
PN-A-82056:1985 p.2.2
PN-A-82056:1985 p.2.3.5
PN-A-82056:1985 p.2.3.7
PN-A-82056:1985 p.2.3.8
PN-ISO 1442:2000
PN-ISO 1444:2000
PN-ISO 1841-2:2002
PN-V-74016:2001 p. 4.1
PN-V-74016:2001 p. 4.2
Procedura Badawcza PB-01 wersja 15 wydanie z dnia 04.02.2026 r.