Meat and meat products — Determination of moisture content — Reference method

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.

Viande et produits à base de viande — Détermination de la teneur en humidité — Méthode de référence

Meso in mesni izdelki - Določevanje vlage (Referenčna metoda) (ISO 1442:2023)

General Information

Status
Published
Publication Date
27-Aug-2023
Current Stage
6060 - International Standard published
Start Date
28-Aug-2023
Due Date
08-Jun-2024
Completion Date
28-Aug-2023

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ISO 1442:2023 - Meat and meat products — Determination of moisture content — Reference method Released:28. 08. 2023
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INTERNATIONAL ISO
STANDARD 1442
Third edition
2023-08
Meat and meat products —
Determination of moisture content —
Reference method
Viande et produits à base de viande — Détermination de la teneur en
humidité — Méthode de référence
Reference number
ISO 1442:2023(E)
© ISO 2023

---------------------- Page: 1 ----------------------
ISO 1442:2023(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office
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Phone: +41 22 749 01 11
Email: copyright@iso.org
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Published in Switzerland
ii
  © ISO 2023 – All rights reserved

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ISO 1442:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
4.1 Direct drying method . 1
4.2 Distillation method . 2
5 Sampling . 2
6 Preparation of test sample . 2
7 Direct drying method .2
7.1 Reagents . 2
7.2 Apparatus . 2
7.3 Procedure . 3
7.3.1 General . 3
7.3.2 Preparation of the dish and sand . 3
7.3.3 Test portion . 3
7.3.4 Determination . 3
7.4 Expression of results . . 3
7.5 Precision . .
...

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