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].

  • Standard
    19 pages
    English language
    sale 10% off
    e-Library read for
    1 day

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].

  • Standard
    19 pages
    English language
    sale 10% off
    e-Library read for
    1 day

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].

  • Standard
    20 pages
    English language
    sale 10% off
    e-Library read for
    1 day

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.

  • Standard
    20 pages
    English language
    sale 10% off
    e-Library read for
    1 day

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).

  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 day

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 %.

  • Technical specification
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day

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 %.

  • Technical specification
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day

This International Standard specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.

  • Standard
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 13720:2010 specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.

  • Standard
    13 pages
    English language
    sale 10% off
    e-Library read for
    1 day

ISO 13720:2010 specifies a method for the enumeration of presumptive Pseudomonas spp. present in meat and meat products, including poultry.

  • Standard
    7 pages
    English language
    sale 15% off
  • Standard
    7 pages
    French language
    sale 15% off
  • Draft
    5 pages
    English language
    sale 15% off
  • Draft
    5 pages
    French language
    sale 15% off

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.

  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 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).

  • Standard
    14 pages
    English language
    sale 10% off
    e-Library read for
    1 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.

  • Standard
    16 pages
    English language
    sale 10% off
    e-Library read for
    1 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).

  • Standard
    14 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day

Describes a reference method for the determination of the moisture content of meat and meat products. Replaces the first edition.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    4 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

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.

  • Standard
    2 pages
    English language
    sale 15% off
  • Standard
    2 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    2 pages
    French language
    sale 15% off
  • Standard
    2 pages
    French language
    sale 15% off

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.

  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    French language
    sale 15% off

This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, watersoluble colouring agents in meat and meat products. The following colouring agents can be detected with the method: 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 Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in Table B.2.

  • Standard
    11 pages
    English language
    sale 15% off
  • Standard
    11 pages
    French language
    sale 15% off

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.

  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    French language
    sale 15% off

This International Standard specifies a reference method for the determination of the L-(+)-glutamic acid content of meat and meat products, including poultry.

  • Standard
    11 pages
    English language
    sale 15% off
  • Standard
    11 pages
    French language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 15% off
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day

Describes a reference method for the determination of the moisture content of meat and meat products. Replaces the first edition.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    4 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

Contains a spectrometric method for the determination of the total phosphorus content of meat and meat products, including poultry.

  • Standard
    6 pages
    English language
    sale 15% off

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).

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

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).

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    4 pages
    French language
    sale 15% off
  • Standard
    4 pages
    French language
    sale 15% off

Specifies a method for the determination of the free fat content of meat and meat products by means of extraction.

  • Standard
    4 pages
    English language
    sale 15% off
  • Standard
    4 pages
    French language
    sale 15% off
  • Standard
    4 pages
    French language
    sale 15% off

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.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    5 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

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.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

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.

  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

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.

  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

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.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    5 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

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.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    7 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

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.

  • Standard
    5 pages
    English language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off
  • Standard
    5 pages
    French language
    sale 15% off

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.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

The method consists in mineralizing of a test portion with sulphuric and nitrit acids, precipitating of the phosphorus as quinoline phosphomolybdate, drying and weighing of the precipitate. An alternative method of mineralizing is described in clause 10.

  • Standard
    3 pages
    English language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off
  • Standard
    3 pages
    French language
    sale 15% off

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.

  • Standard
    2 pages
    English language
    sale 15% off
  • Standard
    2 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    2 pages
    French language
    sale 15% off
  • Standard
    2 pages
    French language
    sale 15% off

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 document
    10 pages
    English language
    sale 10% off
    e-Library read for
    1 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 document
    9 pages
    English language
    sale 10% off
    e-Library read for
    1 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 document
    9 pages
    English language
    sale 10% off
    e-Library read for
    1 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 document
    10 pages
    English language
    sale 10% off
    e-Library read for
    1 day