SIST ISO 1442:2024
(Main)Meat and meat products — Determination of moisture content — Reference method (ISO 1442:2023)
Meat and meat products — Determination of moisture content — Reference method (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.
Viande et produits à base de viande — Détermination de la teneur en humidité — Méthode de référence (ISO 1442:2023)
Meso in mesni izdelki - Določevanje vsebnosti vlage - Referenčna metoda (ISO 1442:2023)
Ta dokument določa dve referenčni metodi za določevanje vsebnosti vlage v mesu in mesnih izdelkih: metodo neposrednega sušenja in metodo destilacije.
Metoda neposrednega sušenja se uporablja za meso in mesne izdelke, ki poleg vlage vsebujejo še nizko hlapne snovi.
Metoda destilacije se uporablja za meso in mesne izdelke, ki poleg vlage vsebujejo še visoko hlapne snovi.
General Information
Relations
Standards Content (Sample)
SLOVENSKI STANDARD
01-julij-2024
Nadomešča:
SIST ISO 1442:2003
Meso in mesni izdelki - Določevanje vsebnosti vlage - Referenčna metoda (ISO
1442:2023)
Meat and meat products — Determination of moisture content — Reference method
(ISO 1442:2023)
Viande et produits à base de viande — Détermination de la teneur en humidité —
Méthode de référence (ISO 1442:2023)
Ta slovenski standard je istoveten z: ISO 1442:2023
ICS:
67.120.10 Meso in mesni proizvodi Meat and meat products
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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 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
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 . . . 4
7.5.1 Interlaboratory test . 4
7.5.2 Repeatability . 4
7.5.3 Reproducibility . 4
8 Distillation method .4
8.1 Reagents . 4
8.2 Preparation of reagents . 4
8.3 Apparatus . 5
8.4 Procedure . 5
8.5 Expression of results . . 6
8.6 Precision . . . 6
8.6.1 Interlaboratory test . 6
8.6.2 Repeatability . 6
8.6.3 Reproducibility . 6
9 Test report . 6
Annex A (informative) Precision of the method. 7
Bibliography . 8
iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO document should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use
of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed
patent rights in respect thereof. As of the date of publication of this document, ISO had not received
notice of (a) patent(s) which may be required to implement this document. However, implementers are
cautioned that this may not represent the latest information, which may be obtained from the patent
database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all
such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 6,
Meat, poultry, fish, eggs and their products.
This third edition cancels and replaces the second edition (ISO 1442:1997), which has been technically
revised.
The main changes are as follows:
— a new test method (distillation method) has been added;
— the order of the clauses of the document has been rearranged;
— the scope of the direct drying method has been modified;
— the Bibliography has been updated.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
INTERNATIONAL STANDARD ISO 1442:2023(E)
Meat and meat products — Determination of moisture
content — Reference method
1 Scope
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.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 3696, Water for analytical laboratory use — Specification and test methods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
moisture content
loss in mass obtained under a direct drying method or content of water extracted or collected under a
distillation method, divided by the mass of the test portion
Note 1 to entry: As determined using the conditions specified in this document.
Note 2 to entry: Moisture content is expressed as a percentage by mass.
3.2
test result
value of a characteristic obtained by carrying out a specified test method
[SOURCE: ISO 5725-1:2023, 3.1, modified — Notes to entry deleted.]
4 Principle
4.1 Direct drying method
Thorough mixing of the test portion with sand and drying to constant mass at (103 ± 2) °C.
4.2 Distillation method
Using the physicochemical properties of the moisture in the meat and meat products, the moisture in
the meat and meat products is co-distilled with toluene or xylene using a moisture analyser, then the
moisture content in the sample is calculated from the volume of the received water.
5 Sampling
Sampling is not part of the method specified in this document. A recommended sampling method is
given in CAC/GL 50-2004.
It is important that the laboratory receive a sample which is truly representative and has not been
damaged or changed during transport or storage.
Start from a representative sample of at least 200 g.
Store the sample in such a way that deterioration and change in composition are prevented.
6 Prepara
...
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 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
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 . . . 4
7.5.1 Interlaboratory test . 4
7.5.2 Repeatability . 4
7.5.3 Reproducibility . 4
8 Distillation method .4
8.1 Reagents . 4
8.2 Preparation of reagents . 4
8.3 Apparatus . 5
8.4 Procedure . 5
8.5 Expression of results . . 6
8.6 Precision . . . 6
8.6.1 Interlaboratory test . 6
8.6.2 Repeatability . 6
8.6.3 Reproducibility . 6
9 Test report . 6
Annex A (informative) Precision of the method. 7
Bibliography . 8
iii
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO document should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use
of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed
patent rights in respect thereof. As of the date of publication of this document, ISO had not received
notice of (a) patent(s) which may be required to implement this document. However, implementers are
cautioned that this may not represent the latest information, which may be obtained from the patent
database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all
such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 6,
Meat, poultry, fish, eggs and their products.
This third edition cancels and replaces the second edition (ISO 1442:1997), which has been technically
revised.
The main changes are as follows:
— a new test method (distillation method) has been added;
— the order of the clauses of the document has been rearranged;
— the scope of the direct drying method has been modified;
— the Bibliography has been updated.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv
INTERNATIONAL STANDARD ISO 1442:2023(E)
Meat and meat products — Determination of moisture
content — Reference method
1 Scope
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.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 3696, Water for analytical laboratory use — Specification and test methods
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
moisture content
loss in mass obtained under a direct drying method or content of water extracted or collected under a
distillation method, divided by the mass of the test portion
Note 1 to entry: As determined using the conditions specified in this document.
Note 2 to entry: Moisture content is expressed as a percentage by mass.
3.2
test result
value of a characteristic obtained by carrying out a specified test method
[SOURCE: ISO 5725-1:2023, 3.1, modified — Notes to entry deleted.]
4 Principle
4.1 Direct drying method
Thorough mixing of the test portion with sand and drying to constant mass at (103 ± 2) °C.
4.2 Distillation method
Using the physicochemical properties of the moisture in the meat and meat products, the moisture in
the meat and meat products is co-distilled with toluene or xylene using a moisture analyser, then the
moisture content in the sample is calculated from the volume of the received water.
5 Sampling
Sampling is not part of the method specified in this document. A recommended sampling method is
given in CAC/GL 50-2004.
It is important that the laboratory receive a sample which is truly representative and has not been
damaged or changed during transport or storage.
Start from a representative sample of at least 200 g.
Store the sample in such a way that deterioration and change in composition are prevented.
6 Preparation of test sample
Homogenize the laboratory sample with the appropriate equipment (7.2.1). For frozen samples, samples
are first thawed at 15 °C to 25 °C. Take care that the temperature of the sample material does not rise
above 25 °C. If a mincer is used, pass the sample at least twice through the equipment.
Fill a suitable airtight container with the prepared test sample, close the container and store in such
a way that deterioration and change in composition are prevented. Analyse the test sample as soon as
practicable. If the homogenized sample cannot be tested in time, it should be sealed and refrigerated at
4 °C to 7 °C, but always within 24 h after homogenization.
7 Direct drying method
7.1 Reagents
Use only reagents of recognized analytical grade.
7.1.1 Sand, clean, acid-washed, of a size such that it passes through a sieve of aperture size 1,4 mm
and sta
...
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