iTeh StandardsiTeh Standards
EURUSD
Your shopping cart is empty.
SIST

SIST ISO 937:2024

(Main)

Meat and meat products — Determination of nitrogen content — Reference method (ISO 937:2023)

Meat and meat products — Determination of nitrogen content — Reference method (ISO 937:2023)

This document specifies a reference method for the determination of the nitrogen content of meat and meat products by the Kjeldahl principle.

Viandes et produits à base de viande — Détermination de la teneur en azote — Méthode de référence (ISO 937:2023)

Meso in mesni izdelki - Določanje vsebnosti dušika - Referenčna metoda (ISO 937:2023)

General Information

Status
Published
Publication Date
29-May-2024
ICS
67.120.10 - Meat and meat products
Technical Committee
KŽP - Agricultural food products
Current Stage
6060 - National Implementation/Publication (Adopted Project)
Start Date
23-May-2024
Due Date
28-Jul-2024
Completion Date
30-May-2024
Ref Project
ISO 937:2023 - Meat and meat products — Determination of nitrogen content — Reference method

Relations

Replaces
SIST ISO 937:1995 - Meat and meat products -- Determination of nitrogen content (Reference method)
Effective Date
01-Aug-2023

Buy Standard

ISO 937:2024ISO 937:2024
PreviousNext
Standard
ISO 937:2024
English language
12 pages
sale 10% off
Preview
sale 10% off
Preview
e-Library read for
1 day
ISO 937:2024ISO 937:2024
PreviousNext
Standard
ISO 937:2024
English language
12 pages
sale 10% off
Preview
sale 10% off
Preview
e-Library read for
1 day
ISO 937:2023 - Meat and meat products — Determination of nitrogen content — Reference method Released:28. 08. 2023ISO 937:2023 - Meat and meat products — Determination of nitrogen content — Reference method Released:28. 08. 2023
PreviousNext
Standard
ISO 937:2023 - Meat and meat products — Determination of nitrogen content — Reference method Released:28. 08. 2023
English language
8 pages
sale 15% off
Preview
sale 15% off
Preview

Standards Content (Sample)

SLOVENSKI STANDARD
SIST ISO 937:2024
01-julij-2024
Nadomešča:
SIST ISO 937:1995
Meso in mesni izdelki - Določanje vsebnosti dušika - Referenčna metoda (ISO
937:2023)
Meat and meat products — Determination of nitrogen content — Reference method (ISO
937:2023)
Viandes et produits à base de viande — Détermination de la teneur en azote — Méthode
de référence (ISO 937:2023)
Ta slovenski standard je istoveten z: ISO 937:2023
ICS:
67.120.10 Meso in mesni proizvodi Meat and meat products
SIST ISO 937:2024 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
SIST ISO 937:2024

---------------------- Page: 2 ----------------------
SIST ISO 937:2024
INTERNATIONAL ISO
STANDARD 937
Second edition
2023-08
Meat and meat products —
Determination of nitrogen content —
Reference method
Viandes et produits à base de viande — Détermination de la teneur en
azote — Méthode de référence
Reference number
ISO 937:2023(E)
© ISO 2023

---------------------- Page: 3 ----------------------
SIST ISO 937:2024
ISO 937:2023(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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
  © ISO 2023 – All rights reserved

---------------------- Page: 4 ----------------------
SIST ISO 937:2024
ISO 937:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Sampling . 1
6 Preparation of test sample . 2
7 Reagents and materials . 2
8 Apparatus . 3
9 Procedure .4
9.1 Test portion . 4
9.2 Determination . 4
9.2.1 Traditional Kjeldahl apparatus . 4
9.2.2 Automatic Kjeldahl meter. 5
9.3 Blank test .
...

SLOVENSKI STANDARD
SIST ISO 937:2024
01-julij-2024
Nadomešča:
SIST ISO 937:1995
Meso in mesni proizvodi - Določanje vsebnosti dušika - Referenčna metoda (ISO
937:2023)
Meat and meat products — Determination of nitrogen content — Reference method (ISO
937:2023)
Viandes et produits à base de viande — Détermination de la teneur en azote — Méthode
de référence (ISO 937:2023)
Ta slovenski standard je istoveten z: ISO 937:2023
ICS:
67.120.10 Meso in mesni proizvodi Meat and meat products
SIST ISO 937:2024 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

---------------------- Page: 1 ----------------------
SIST ISO 937:2024

---------------------- Page: 2 ----------------------
SIST ISO 937:2024
INTERNATIONAL ISO
STANDARD 937
Second edition
2023-08
Meat and meat products —
Determination of nitrogen content —
Reference method
Viandes et produits à base de viande — Détermination de la teneur en
azote — Méthode de référence
Reference number
ISO 937:2023(E)
© ISO 2023

---------------------- Page: 3 ----------------------
SIST ISO 937:2024
ISO 937:2023(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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
  © ISO 2023 – All rights reserved

---------------------- Page: 4 ----------------------
SIST ISO 937:2024
ISO 937:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Sampling . 1
6 Preparation of test sample . 2
7 Reagents and materials . 2
8 Apparatus . 3
9 Procedure .4
9.1 Test portion . 4
9.2 Determination . 4
9.2.1 Traditional Kjeldahl apparatus . 4
9.2.2 Automatic Kjeldahl meter. 5
9.3 Blank test .
...

INTERNATIONAL ISO
STANDARD 937
Second edition
2023-08
Meat and meat products —
Determination of nitrogen content —
Reference method
Viandes et produits à base de viande — Détermination de la teneur en
azote — Méthode de référence
Reference number
ISO 937:2023(E)
© ISO 2023

---------------------- Page: 1 ----------------------
ISO 937:2023(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
CP 401 • Ch. de Blandonnet 8
CH-1214 Vernier, Geneva
Phone: +41 22 749 01 11
Email: copyright@iso.org
Website: www.iso.org
Published in Switzerland
ii
  © ISO 2023 – All rights reserved

---------------------- Page: 2 ----------------------
ISO 937:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Sampling . 1
6 Preparation of test sample . 2
7 Reagents and materials . 2
8 Apparatus . 3
9 Procedure .4
9.1 Test portion . 4
9.2 Determination . 4
9.2.1 Traditional Kjeldahl apparatus . 4
9.2.2 Automatic Kjeldahl meter. 5
9.3 Blank test . 5
9.4 Recovery test . 5
10 Expression of results . 6
11 Precision . 6
12 Notes on procedure .
...

Questions, Comments and Discussion

Ask us and Technical Secretary will try to provide an answer. You can facilitate discussion about the standard in here.

This May Also Interest You

SIST
SIST ISO 1442:2024(Main)
Meat and meat products — Determination of moisture content — Reference method (ISO 1442:2023)
ISO 1442:2023

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.

  • Standard
    12 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    8 pages
    English language
    sale 15% off
SIST
SIST EN 15634-5:2023(Main)
Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
EN 15634-5:2023

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 %.

  • Standard
    17 pages
    English language
    sale 10% off
    e-Library read for
    1 day
SIST
SIST EN 17251:2020(Main)
Foodstuffs - Determination of ochratoxin A in pork meat and derived products by IAC clean-up and HPLC-FLD
EN 17251:2020

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
SIST
SIST EN 15634-2:2019(Main)
Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR
EN 15634-2:2019

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
SIST
SIST EN ISO 6887-2:2017(Main)
Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 2: Specific rules for the preparation of meat and meat products (ISO 6887-2:2017)
EN ISO 6887-2:2017

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
SIST
SIST EN ISO 13720:2011(Main)
Meat and meat products - Enumeration of presumptive Pseudomonas spp. (ISO 13720:2010)
EN ISO 13720:2010

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
SIST
SIST EN 12014-4:2005(Main)
Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products
EN 12014-4:2005

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
SIST
SIST EN 12014-3:2005(Main)
Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite
EN 12014-3:2005

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
SIST
SIST ISO 936:2003(Main)
Meat and meat products -- Determination of total ash
ISO 936:1998
  • Standard
    6 pages
    English language
    sale 10% off
    e-Library read for
    1 day
  • Standard
    6 pages
    English language
    sale 15% off
SIST
SIST ISO 1443:2001(Main)
Meat and meat products -- Determination of total fat content
ISO 1443:1973

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