SIST ISO 1442:2024

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

• 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 1442:2023 - Meat and meat products - Determination of moisture content - Reference method

Relations

• Replaces: SIST ISO 1442:2003 - Meat and meat products -- Determination of moisture content (Reference method)
• Effective Date: 01-Aug-2023

Overview

ISO 1442:2023 - "Meat and meat products - Determination of moisture content - Reference method" specifies two validated reference methods for determining moisture in meat and meat products: a direct drying method and a distillation method. The standard defines procedures, required reagents and apparatus, sample preparation, calculation and reporting rules, and precision data to support reliable laboratory moisture analysis.

Key topics and technical requirements

• Scope: Two reference approaches depending on sample volatility:
  • Direct drying method - for products with low volatile substances besides water.
  • Distillation method - for products containing significant volatile components (co‑distillation with toluene or xylene).
• Sampling & sample prep:
  • Recommended starting laboratory sample ≥ 200 g.
  • Homogenize (mincer or cutter); thaw frozen samples at 15–25 °C without exceeding 25 °C.
  • Store homogenized samples sealed and analyze promptly (refrigerate 4–7 °C if needed, within 24 h).
• Direct drying method requirements:
  • Mix 5–8 g test portion with clean, acid‑washed sand (3–4× mass).
  • Dry at (103 ± 2) °C (electrical oven); initial heating 2 h, then repeat heating/cooling/weighing until constant mass (two successive weighings, 1 h apart, ≤ 0.1 % of test portion).
  • Analytical balance to 0.001 g; desiccator and glass/porcelain/metal dishes required.
  • Report moisture as % m/m, rounded to one decimal place.
• Distillation method requirements:
  • Co‑distill water with toluene or xylene using a moisture analyser; calculate moisture from collected water volume.
  • Use reagents of analytical grade and water meeting ISO 3696.
• Performance:
  • The standard provides precision information (interlaboratory test results) and repeatability/reproducibility criteria (see Annex A).

Applications and users

ISO 1442:2023 is intended for:

• Food testing and analytical laboratories performing routine or reference moisture determinations.
• Meat processors and quality control teams monitoring product formulation, yield and shelf life.
• Regulatory authorities and specifiers verifying compliance with labeling or contract specifications.
• R&D and product development groups assessing water content effects on texture and safety.

Practical uses include product specification verification, process control, moisture-related yield calculations, and comparative testing across laboratories.

Related standards

• ISO 3696 - Water for analytical laboratory use (referenced for reagent water quality).
• CAC/GL 50-2004 - Recommended sampling guidance for food laboratory samples.

Keywords: ISO 1442:2023, moisture content, meat and meat products, reference method, direct drying, distillation, toluene, xylene, laboratory analysis, repeatability, reproducibility.

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: [phone]
Email: [e-mail]
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 pu
...

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: [phone]
Email: [e-mail]
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
distilla
...