67.120.10 - Meat and meat products
ICS 67.120.10 Details
Meat and meat products
Fleisch. Fleischprodukte
Viande et produits a base de viande
Meso in mesni proizvodi
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This document specifies two reference methods for the determination of the moisture content of meat and meat products: a direct drying method and a distillation method. The direct drying method is applicable to meat and meat products with low volatile substances in addition to moisture. The distillation method is applicable to meat and meat products with high volatile substances in addition to moisture.
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This document specifies a reference method for the determination of the nitrogen content of meat and meat products by the Kjeldahl principle.
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This method specifies a procedure for the qualitative detection of species specific DNA from
white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex realtime
PCR based on the genes MADS-D (mustard) and lectin (soya). A mustard content of 10
mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of
> 95 %.
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This document specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya).
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This document defines terms for meat and meat products. It is applicable to the processing, trade and storage of meat and meat products.
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Le présent document spécifie les exigences de production et sanitaires applicables aux produits fermentés à base de viande et établit une série de méthodes d’essai destinées à maîtriser la qualité des produits fermentés à base de viande. Il spécifie également les exigences de transport, de stockage, d’emballage et d’étiquetage. Le présent document est applicable aux produits fermentés à base de viande (du type prêt à consommer), notamment la saucisse fermentée, le jambon sec fermenté et d’autres produits fermentés à base de viande. Il est également applicable à la production de viande fermentée et aux relations commerciales.
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This document specifies the liquid chromatographic (LC) method for the determination of chloramphenicol content of muscle tissue of meat, including livestock and poultry. This document specifies the liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of chloramphenicol content of muscle tissue, casing, liver of meat and meat products, including livestock and poultry. This document specifies LC-MS/MS as the reference method. The LC method is suitable for the determination of chloramphenicol content greater than 6,5 mg/kg. LC-MS/MS is suitable for the determination of chloramphenicol content greater than 0,1 μg/kg. Test samples which have deteriorated cannot be analysed with this method.
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This document specifies a detection method using thin-layer chromatography and a determination method using high performance liquid chromatography (HPLC) for synthetic colouring agents in meat and meat products. This document specifies the HPLC method as the reference method. This document is applicable to meat and meat products, including livestock and poultry products. The method using thin-layer chromatography can detect the following colouring agents: Tartrazine, Patent Blue V, Quinoline Yellow, Indigotine, Sunset Yellow FCF, Brilliant Black PN, Amaranth, Black 7984, Ponceau 4R, Fast Green FCF, Erythrosine, Blue VRS. Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in B.1. Natural colours which in some cases have been shown to interfere with this method are listed in B.2. The method using HPLC can detect the following colouring agents: Tartrazine, Allura Red AC, Amaranth, Brilliant Blue FCF, Ponceau 4R, New Red, Sunset Yellow FCF, Carmoisine, Erythrosine, Indigotine. Chromatograms of these standard reference colours are shown in Annex D.
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This document specifies three methods for the determination of the total phosphorous content of all kinds of meat and meat products, including poultry and livestock: the inductively coupled plasma optical emission spectrometry (ICP-OES) method; the spectrometric method; the gravimetric method. For the ICP-OES method, the limit of detection (LOD) is 1,0 mg/kg and the limit of quantification (LOQ) is 3,0 mg/kg if the mass of the test portion is 0,5 g and the constant volume is 50 ml.
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This document specifies the spectrophotometer method and the light absorption microplate reader method for the determination of the free L-(+)-glutamic acid content of meat and meat products. This document is applicable to meat and meat products, including livestock and poultry products.
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This document describes a procedure for the determination of ochratoxin A (OTA) in pork products specifically ham, pork-based products (canned chopped pork) and pork liver using high performance liquid chromatography with fluorescence detection (HPLC-FLD).
The method has been validated for ochratoxin A in naturally contaminated ham, pork based products (canned chopped pork) and pork liver containing 0,5 μg/kg to 11 μg/kg [4], [5], [6].
Laboratory experiences have shown that this method is also applicable to pâté and kidney [4].
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This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener).
Real-time PCR (polymerase chain reaction) detection of celery is based on an 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082 ) of celery (Apium graveolens).
The method has been validated on emulsion-type sausages (Bavarian “Leberkäse”) spiked with celery. For this purpose meat batter containing mass fractions of 50 % pork meat, 25 % pork fat, 23 % crushed ice and 1,8 % of a mixture of sodium chloride, nitrite, nitrate, phosphates and ascorbates was prepared according to a standard procedure for emulsion-type sausage. The meat batter was spiked with either ground celery seeds or celery root powder to 1000 mg/kg. Lower spiking levels were obtained by diluting with celery-free meat batter. The batter was stuffed into casings and heated at 65 °C for 60 min [1].
This document is intended to be used in addition to EN 15842 and FprEN 15634 1.
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This document describes a procedure for the determination of ochratoxin A (OTA) in pork products specifically ham, pork based products (canned chopped pork) and pork liver using high performance liquid chromatography with fluorescence detection (HPLC-FLD).
The method has been validated for ochratoxin A with naturally contaminated ham, pork based products (canned chopped pork) and pork liver containing 0,5 μg/kg to 11 μg/kg [4, 5, 6].
Laboratory experiences have shown that this method is also applicable to pâté and kidney [4].
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This document specifies a method for the detection of celery (Apium graveolens) in emulsion-type sausages (e.g. Frankfurter, Wiener).
Real-time PCR detection of celery is based on an 101 bp (base pair) sequence from the gene of the mannitol dehydrogenase (GenBank Acc. No. AF067082 ) of celery (Apium graveolens).
The method has been validated on emulsion-type sausages (Bavarian “Leberkäse”) spiked with celery. For this purpose meat batter containing mass fractions of 50 % pork meat, 25 % pork fat, 23 % crushed ice and 1,8 % of a mixture of sodium chloride, nitrite, nitrate, phosphates and ascorbates was prepared according to a standard procedure for emulsion-type sausage. The meat batter was spiked with either ground celery seeds or celery root powder to 1000 mg/kg. Lower spiking levels were obtained by diluting with celery-free meat batter. The batter was stuffed into casings and heated at 65 °C for 60 min [2].
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This document specifies rules for the preparation of meat and meat product samples and their
suspension for microbiological examination when the samples require different preparation from the
methods described in ISO 6887-1. ISO 6887-1 defines the general rules for the preparation of the initial
suspension and dilutions for microbiological examination.
This document excludes preparation of samples for both enumeration and detection test methods
where preparation details are specified in the relevant International Standards.
This document is applicable to the following fresh, raw and processed meats, poultry and game and
their products:
— refrigerated or frozen;
— cured or fermented;
— minced or comminuted;
— meat preparations;
— mechanically separated meat;
— cooked meats;
— dried and smoked meats at various degrees of dehydration;
— concentrated meat extracts;
— excision and swab samples from carcasses.
This document excludes the sampling of carcasses (see ISO 17604) and preparation of samples from the
primary production stage (see ISO 6887-6).
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ISO 13720:2010 specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.
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This International Standard specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.
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ISO 13720:2010 specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.
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This European Prestandard specifies a spectrometric method for the determination of nitrate and nitrite content of meat products and has been validated for a total nitrite and nitrate content of 25 mg/kg as nitrite ion. Note: Experiences have shown that the methods is also applicable for total nitrite and nitrate content for 10 mg/kg up to 50 mg/kg as nitrite ion. For further information on applicability, see (1).
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This European Prestandard specifies an ion-exchange chromatographic method for the determination of the nitrate and nitrite contents of meat products having a nitrate content of 50 mg/kg to 300 mg/kg as nitrate ions and a nitrite content of approximately 40 mg/kg as nitrite ion. Note: Validation data obtained from interlaboratory studies show that this method may also be applied to the determination of nitrate in vegetables and baby food, see (1), (2). Furthermore, the method may be applied for the determination of nitrite in meat products having a nitrite content of greater than 40 mg/kg.
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This European Prestandard specifies a spectrometric method for the determination of nitrate and nitrite content of meat products and has been validated for a total nitrite and nitrate content of 25 mg/kg as nitrite ion. Note: Experiences have shown that the methods is also applicable for total nitrite and nitrate content for 10 mg/kg up to 50 mg/kg as nitrite ion. For further information on applicability, see (1).
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This European Prestandard specifies an ion-exchange chromatographic method for the determination of the nitrate and nitrite contents of meat products having a nitrate content of 50 mg/kg to 300 mg/kg as nitrate ions and a nitrite content of approximately 40 mg/kg as nitrite ion. Note: Validation data obtained from interlaboratory studies show that this method may also be applied to the determination of nitrate in vegetables and baby food, see (1), (2). Furthermore, the method may be applied for the determination of nitrite in meat products having a nitrite content of greater than 40 mg/kg.
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Describes a reference method for the determination of the moisture content of meat and meat products. Replaces the first edition.
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The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
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This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat
products, including poultry.
The method is applicable to products which may be homogenized and also to non-destructive measurements on
carcass meat, quarters and muscles.
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This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat products, including poultry. The method is applicable to products which may be homogenized and also to non-destructive measurements on carcass meat, quarters and muscles.
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Gives a method for the determination of the chloride content of meat and meat products, including poultry, with sodium chloride contents equal to or greater than 0,25 % (m/m).
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Gives a method for the determination of the chloride content of meat and meat products, including poultry, with sodium chloride contents equal to or greater than 1,0 % (m/m).
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Specifies a method for the determination of the free fat content of meat and meat products by means of extraction.
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The method consists in digesting of a test portion with concentrated sulphuric acid, using copper(II) sulphate as a catalyst, to convert organic nitrogen to ammonia ions. Then alkalisation, distillation of the liberated ammonia into an excess of boric acid solution, titration with hydrochloric acid to determine the ammonia bound by the boric acid, and calculation of nitrogen content of the sample from the amount of ammonia produced.
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The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.
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Cancels and replaces the first edition (1978). Specifies a method for the determination of the hydroxyproline content of all kinds of meat and meat products, including poultry. Applicable to meat and meat products containing less than 0,5 % (m/m) hydroxyproline.
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Cancels and replaces the first edition (1978). Specifies a method for the determination of the hydroxyproline content of all kinds of meat and meat products, including poultry. Applicable to meat and meat products containing less than 0,5 % (m/m) hydroxyproline.
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The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.
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The method consists in extracting of a test portion with hot water, precipitating of proteins and filtrating. Reduction of the extracted nitrates into nitrites by metallic cadmium. Formation of a red colouration by adding of sulfanilamide and nphthyl ethylenediamine hydrochloride and photometric measurement at a wavelength of 538 nm.
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The method consists in extracting of a test portion with hot water, precipitating of proteine and filtrating. In presence of nitrits formation of a red cloured complex by adding sulfanilamide and naphthylethylenediamine hydrochloride, and photometric measurement at a wavelength of 538 nm.
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The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
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This document describes a procedure for the identification of meat and meat products derived from mammalia and poultry to the level of genus or species.
The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (COI) [2], or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [3], [4]. The methodology allows the identification of a large number of frequently used as well as exotic meat species in foodstuffs.
The decision whether the cytb or COI gene segment or both are used for meat identification depends on the declared meat species, the applicability of the PCR method for the meat species and the availability of comparative sequences in the public databases.
This method has been successfully validated on raw meat, however, laboratory experience is available that it can also be applied to processed meat products.
This document is usually unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species.
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This document describes a procedure for the identification of meat and meat products derived from mammalia and poultry to the level of genus or species.
The identification of meat species is carried out by PCR amplification of either a segment of the mitochondrial cytochrome b gene (cytb) [1] or the cytochrome c oxidase I gene (COI) [2], or both, followed by sequencing of the PCR products and subsequent sequence comparison with entries in databases [3], [4]. The methodology allows the identification of a large number of frequently used as well as exotic meat species in foodstuffs.
The decision whether the cytb or COI gene segment or both are used for meat identification depends on the declared meat species, the applicability of the PCR method for the meat species and the availability of comparative sequences in the public databases.
This method has been successfully validated on raw meat, however, laboratory experience is available that it can also be applied to processed meat products.
This document is usually unsuitable for the analysis of highly processed foods with highly degraded DNA where the fragment lengths are not sufficient for amplification of the targets. Furthermore, it is not applicable for complex meat products containing mixtures of two or more meat species.
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This draft Technical Specification specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya). A mustard content of 10 mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of > 95 %.
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This Technical Specification specifies a procedure for the qualitative detection of species specific DNA from white mustard (Sinapis alba) and soya (Glycine max) in cooked sausages using singleplex real-time PCR based on the genes MADS-D (mustard) and lectin (soya) [1]. A mustard content of 10 mg/kg or greater and a soya content of 10 mg/kg or greater can be detected with a probability of > 95 %.
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This European Prestandard specifies a spectrometric method for the determination of nitrate and nitrite content of meat products and has been validated for a total nitrite and nitrate content of 25 mg/kg as nitrite ion. Note: Experiences have shown that the methods is also applicable for total nitrite and nitrate content for 10 mg/kg up to 50 mg/kg as nitrite ion. For further information on applicability, see (1).
- Standardization document9 pagesEnglish languagesale 10% offe-Library read for1 day
This European Prestandard specifies an ion-exchange chromatographic method for the determination of the nitrate and nitrite contents of meat products having a nitrate content of 50 mg/kg to 300 mg/kg as nitrate ions and a nitrite content of approximately 40 mg/kg as nitrite ion. Note: Validation data obtained from interlaboratory studies show that this method may also be applied to the determination of nitrate in vegetables and baby food, see (1), (2). Furthermore, the method may be applied for the determination of nitrite in meat products having a nitrite content of greater than 40 mg/kg.
- Standardization document10 pagesEnglish languagesale 10% offe-Library read for1 day
This European Prestandard specifies a spectrometric method for the determination of nitrate and nitrite content of meat products and has been validated for a total nitrite and nitrate content of 25 mg/kg as nitrite ion. Note: Experiences have shown that the methods is also applicable for total nitrite and nitrate content for 10 mg/kg up to 50 mg/kg as nitrite ion. For further information on applicability, see (1).
- Standardization document9 pagesEnglish languagesale 10% offe-Library read for1 day
This European Prestandard specifies an ion-exchange chromatographic method for the determination of the nitrate and nitrite contents of meat products having a nitrate content of 50 mg/kg to 300 mg/kg as nitrate ions and a nitrite content of approximately 40 mg/kg as nitrite ion. Note: Validation data obtained from interlaboratory studies show that this method may also be applied to the determination of nitrate in vegetables and baby food, see (1), (2). Furthermore, the method may be applied for the determination of nitrite in meat products having a nitrite content of greater than 40 mg/kg.
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