SIST ISO 2917:1995

Meat and meat products -- Measurement of pH (Reference method)

Viandes et produits à base de viande -- Mesurage du pH (Méthode de référence)

Meso in mesni proizvodi - Merjenje pH (referenčna metoda)

General Information

• Status: Withdrawn
• Publication Date: 31-Jul-1995
• Withdrawal Date: 30-Apr-2000
• ICS: 67.120.10 - Meat and meat products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 9900 - Withdrawal (Adopted Project)
• Start Date: 01-May-2000
• Due Date: 01-May-2000
• Completion Date: 01-May-2000
• Ref Project: ISO 2917:1974 - Meat and meat products — Measurement of pH (Reference method)

Relations

• Revised: ISO 2917:1999 - Meat and meat products — Measurement of pH — Reference method
• Effective Date: 12-May-2008
• Revised: SIST ISO 2917:2000 - Meat and meat products -- Measurement of pH -- Reference method
• Effective Date: 12-May-2008

Standards Content (Sample)

INTERNATIONAL STANDARD
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l MEXAYHAPOAHA5I OPTAHW3ALWI I-IO CTAHAAPTM3AL@iW .ORGANISATION INTERNATIONALE DE NORMALISATION
Meat and meat products - Measurement of pH
(Reference method)
Viandes et produits ;i base de viande - Mesurage du pH ( Me ’thode de re ’fkrence)
First edition - 1974-04-01
iii UDC 637.5 : 545.371 Ref. No. IS0 2917-1974 (E)
-
Descriptors : animal products, meat, chemical analysis, pH, measurement.
Price based on 3 pages

---------------------- Page: 1 ----------------------
FOREWORD
IS0 (the International Organization for Standardization) is a worldwide federation
of national standards institutes (IS0 Member Bodies). The work of developing
International Standards is carried out through IS0 Technical Committees. Every
Member Body interested in a subject for which a Technical Committee has been set
up 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.
Draft International Standards adopted by the Technical Committees are circulated
to the Member Bodies for approval before their acceptance as International
Standards by the IS0 Council.
International Standard IS0 2917 was drawn up by Technical Committee
lSO/TC 34, Agricultural food products, and circulated to the Member Bodies in
August 1972.
It has been approved by the Member Bodies of the following countries :
Australia Germany Romania
Hungary South Africa, Rep. of
Belgium
India
Brazil Spain
Iran Thailand
Chile
Ireland
Czechoslovakia Turkey
Israel United Kingdom
Denmark
Netherlands
Egypt, Arab Rep. of
France Poland
This International Standard has also been approved by the International Union of
Pure and Applied Chemistry (I UPAC).
e Member Body of the following country expressed disapproval of the document
Th
technical grounds :
on
New Zealand
0 International Organization for Standardization, 1974 l
Printed in Switzerland

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IS0 29174974 (E)
INTERNATIONAL STANDARD
Meat and meat products - Measurement of pH
(Reference method)
5.2 Diethyl ether, saturated with water.
1 SCOPE AND FIELD OF APPLICATION
This International Standard specifies a reference method
5.3 Distilled water, or water of equal purity.
for measuring the pH of meat and meat products.
Two procedures are given : clause 8 describes the procedure
for products which can be homogenized, and clause 9 the
6 APPARATUS
procedure for products which cannot be homogenized, for
the purposes of the investigation.
6.1 pH meter, graduated in units of OJ pH or less,
allowing readings accurate within 0,05 pH unit. If a
temperature correction system is not provided, the scale
2 REFERENCE
shall apply to measurements at 20 “C. The device shall be
I SO 3 100, Meat and meat products - Sampling. 1 )
sufficiently protected from induction currents due to
external electric
charges or currents during the
measurements.
3 DEFINITION
6.2 Glass electrode. Glass electrodes of various geometrical
of meat and meat products : The result of
PH
shapes may be used; for example spherical, conical,
measurements performed according to the procedure
cylindrical or needle-shaped,
described.
Store the glass electrode with its membrane immersed in
Owing to the relatively high electrolyte content of the
NOTE -
water.
aqueous phase of many meat products and to the fact that the
pH meter, on the other hand, is calibrated with buffers of a low
electrolyte content, the value measured cannot, in general, be
6.3 Reference electrode, for example calomel electrode or
identified with the theoretical pH value.
silver chloride electrode containing saturated potassium
chloride solution.
4 PRINCIPLE
Unless otherwise specified, store the electrode in a
saturated potassium chloride solution.
Measurement of the potential difference between a glass
electrode and a reference electrode, which are placed in a
NOTE - The reference and glass electrodes may also be assembled
sample of the meat or meat product. into a system of combined electrodes. Unless otherwise specified,
store the electrodes in distilled water.
5 CLEANING LIQUIDS
6.4 Mechanical meat mincer, laboratory size, fitted with a
perforated plate with holes not greater than 4 mm in
5.1 Ethanol, 95 % (V/V). diameter.
1) At present at the stage of draft.

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602917-1974(E)
8.6 Note on procedure
7 SAMPLE
Samples of very dry products may, in addition to the
7.1 Proceed from a representative sample of at least 200 g.
normal treatment (see 8.1), be homogenized with an equal
See IS0 3100.
mass of water in a laboratory mixer, prior to measurement
of the pH.
7.2 Determine the pH immediately or store the sample in
such a way that pH changes will be restricted to a
8.7 Expression of results
minimum.
8.7.1 Calcula t-ion
Take as the result the arithmetic m
...

SLOVENSKI STANDARD
SIST ISO 2917:1995
01-avgust-1995
0HVRLQPHVQLSURL]YRGL0HUMHQMHS+UHIHUHQþQDPHWRGD
Meat and meat products -- Measurement of pH (Reference method)
Viandes et produits à base de viande -- Mesurage du pH (Méthode de référence)
Ta slovenski standard je istoveten z: ISO 2917:1974
ICS:
67.120.10 Meso in mesni proizvodi Meat and meat products
SIST ISO 2917:1995 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

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SIST ISO 2917:1995

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SIST ISO 2917:1995
INTERNATIONAL STANDARD
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION l MEXAYHAPOAHA5I OPTAHW3ALWI I-IO CTAHAAPTM3AL@iW .ORGANISATION INTERNATIONALE DE NORMALISATION
Meat and meat products - Measurement of pH
(Reference method)
Viandes et produits ;i base de viande - Mesurage du pH ( Me ’thode de re ’fkrence)
First edition - 1974-04-01
iii UDC 637.5 : 545.371 Ref. No. IS0 2917-1974 (E)
-
Descriptors : animal products, meat, chemical analysis, pH, measurement.
Price based on 3 pages

---------------------- Page: 3 ----------------------

SIST ISO 2917:1995
FOREWORD
IS0 (the International Organization for Standardization) is a worldwide federation
of national standards institutes (IS0 Member Bodies). The work of developing
International Standards is carried out through IS0 Technical Committees. Every
Member Body interested in a subject for which a Technical Committee has been set
up 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.
Draft International Standards adopted by the Technical Committees are circulated
to the Member Bodies for approval before their acceptance as International
Standards by the IS0 Council.
International Standard IS0 2917 was drawn up by Technical Committee
lSO/TC 34, Agricultural food products, and circulated to the Member Bodies in
August 1972.
It has been approved by the Member Bodies of the following countries :
Australia Germany Romania
Hungary South Africa, Rep. of
Belgium
India
Brazil Spain
Iran Thailand
Chile
Ireland
Czechoslovakia Turkey
Israel United Kingdom
Denmark
Netherlands
Egypt, Arab Rep. of
France Poland
This International Standard has also been approved by the International Union of
Pure and Applied Chemistry (I UPAC).
e Member Body of the following country expressed disapproval of the document
Th
technical grounds :
on
New Zealand
0 International Organization for Standardization, 1974 l
Printed in Switzerland

---------------------- Page: 4 ----------------------

SIST ISO 2917:1995
IS0 29174974 (E)
INTERNATIONAL STANDARD
Meat and meat products - Measurement of pH
(Reference method)
5.2 Diethyl ether, saturated with water.
1 SCOPE AND FIELD OF APPLICATION
This International Standard specifies a reference method
5.3 Distilled water, or water of equal purity.
for measuring the pH of meat and meat products.
Two procedures are given : clause 8 describes the procedure
for products which can be homogenized, and clause 9 the
6 APPARATUS
procedure for products which cannot be homogenized, for
the purposes of the investigation.
6.1 pH meter, graduated in units of OJ pH or less,
allowing readings accurate within 0,05 pH unit. If a
temperature correction system is not provided, the scale
2 REFERENCE
shall apply to measurements at 20 “C. The device shall be
I SO 3 100, Meat and meat products - Sampling. 1 )
sufficiently protected from induction currents due to
external electric
charges or currents during the
measurements.
3 DEFINITION
6.2 Glass electrode. Glass electrodes of various geometrical
of meat and meat products : The result of
PH
shapes may be used; for example spherical, conical,
measurements performed according to the procedure
cylindrical or needle-shaped,
described.
Store the glass electrode with its membrane immersed in
Owing to the relatively high electrolyte content of the
NOTE -
water.
aqueous phase of many meat products and to the fact that the
pH meter, on the other hand, is calibrated with buffers of a low
electrolyte content, the value measured cannot, in general, be
6.3 Reference electrode, for example calomel electrode or
identified with the theoretical pH value.
silver chloride electrode containing saturated potassium
chloride solution.
4 PRINCIPLE
Unless otherwise specified, store the electrode in a
saturated potassium chloride solution.
Measurement of the potential difference between a glass
electrode and a reference electrode, which are placed in a
NOTE - The reference and glass electrodes may also be assembled
sample of the meat or meat product. into a system of combined electrodes. Unless otherwise specified,
store the electrodes in distilled water.
5 CLEANING LIQUIDS
6.4 Mechanical meat mincer, laboratory size, fitted with a
perforated plate with holes not greater than 4 mm in
5.1 Ethanol, 95 % (V/V). diameter.
1) At present at the stage of draft.

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SIST ISO 2917:1995
602917-1974(E)
8.6 Not
...

NORME INTERNATIONALE 2917
INTERNATIONAL ORGANIZATION FOR STANDARDIZATION MEXnYHAPOnHAJI OPïAHH3AIlHR Il0 CTAHnAF'TH3AqHH .ORGANISATION INTERNATIONALE DE NORMALISATION
* Viandes et produits à base de viande - Mesurage du pH
(Méthode de référence)
Meat and meat products - Measurement of pH (Reference method)
Première édition - 1974-04-01
I
te CDU 637.5 : 545.371 Réf. No : IS0 2917-1974 (F)
-
*O
I-
$2 Descripteurs : produit animal, viande, analyse chimique, pH, mesurage.
r:
F
N
Prix basé sur 3 pages

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AVANT-PROPOS
L'ISO (Organisation Internationale de Normalisation) est une fédération mondiale
d'organismes nationaux de normalisation (Comités Membres ISO). L'élaboration de
Normes Internationales est confiée aux Comités Techniques ISO. Chaque Comité
Membre intéressé par une étude a le droit de faire partie du Comité Technique
correspondant. Les organisations internationales, gouvernementales et non
*I
gouvernementales, en liaison avec I'ISO, participent également aux travaux.
Les Projets de Normes Internationales adoptés par les Comités Techniques sont
soumis aux Comités Membres pour approbation, avant leur acceptation comme
Normes Internationales par le Conseil de I'ISO.
La Norme Internationale IS0 2917 a été établie par le Comité Technique
ISO/TC 34. Produits agricoles alimentaires, et soumise aux Comités Membres en
août 1972.
Elle a été approuvée par les Comités Membres des pays suivants :
Afrique du Sud, Rép. d' Espagne Pologne
Allemagne France Roumanie
Australie Hongrie Royaume-Uni
Belgique Inde Tchécoslovaquie
Brésil Thaïlande
Iran
Chili Irlande Turquie
Danemark Israël
Egypte, Rép. arabe d' Pays-Bas
Cette Norme Internationale a également été approuvée par l'Union Internationale
de Chimie Pure et Appliquée (UICPA).
Le Comité Membre du pays suivant a désapprouvé le document pour des raisons
techniques :
Nouvelle-Zélande
O Organisation Internationale de Normalisation. 1974 O
Imprimé en Suisse

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NORME INTERNATIONALE IS0 2917-1974 (F)
Viandes et produits à base de viande - Mesurage du pH
(Méthode de référence)
OBJET ET DOMAINE D'APPLICATION 5.2 Oxyde diéthylique, saturé d'eau.
La présente Norme Internationale spécifie une méthode de
5.3 Eau distillée, ou de pureté équivalente.
référence pour la détermination du pH des viandes et
produits à base de viande.
Deux modes opératoires sont prévus : le chapitre 8 décrit
une méthode pour les produits pouvant être homogénéisés
6 APPAREILLAGE
et le chapitre 9 une technique destinée aux produits ne
pouvant être homogénéisés, compte tenu du but de l'étude.
6.1 pH-mètre, gradué en 0.1 unités pH ou en unités plus
petites, et permettant les lectures avec une précision de
0,05 unités pH. Si le pH-mètre n'est pas équipé d'un
2 RÉFÉRENCE
système de correction de la température, l'échelle doit
s'appliquer à des mesurages à 20 OC. L'appareil doit être
IS0 3100, Viandes et produits 2 base de viande -
suffisamment protégé des effets induits provenant des
Echantillonnage. ' )
charges électriques externes pendant les mesurages.
3 DÉFINITION
6.2 Électrode en verre. On peut utiliser des électrodes en
O
verre de différentes formes géométriques : sphériques,
pH des viandes et produits 5 base de viande : Résultat des
coniques, cylindriques ou en forme d'aiguille.
mesurages effectués selon la méthode décrite.
Conserver I'6lectrode en verre dans l'eau, de telle facon que
NOTE - En raison du taux relativement élevé d'électrolytes dans la
sa membrane soit immergée.
phase aqueuse de nombreux produits 2 base de viande, et du fait
que, d'autre part, le pH-mètre est étalonné avec des solutions
tampons à faible taux d'électrolytes, la valeur mesurée ne peut pas,
6.3 Électrode de référence, par exemple électrode au
en &néral, être considérée comme la valeur théorique du pH.
calomel ou électrode au chlorure d'argent contenant une
solution saturée de chlorure de potassium.
4 PRINCIPE
À défaut d'instructions particulières, conserver l'électrode
Mesurage de la différence de potentiel entre une électrode en verre dans une solution saturée de chlorure de
en verre et une électrode de référence plongées dans un potassium.
échantillon de viande ou de produit à base de viande.
NOTE - On peut réunir l'électrode en verre et I'élestrode de
référence en un système d'électrodes associées. A défaut
d'instructions particulières. conserver celles-ci dans de l'eau distillée.
5 LIQUIDES DE NETTOYAGE
6.4 Hachoir mécanique A viande, type de laboratoire, muni
les trous ne dépassent pas 4 mm
5.1 Éthanol, 95 % (V/V). d'une plaque perforée dont
de diamètre.
1) Actuellement au stade de projet.
1

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IS0 2917-1974 (F)
7 ÉCHANTILLON 8.6 Remarque sur le mode opératoire
Les échantillons de produits très secs peuvent, en plus du
7.1 Opérer à partir d'un échantillon représentatif d'au
traitement normal (voir 8.1), être homogénéisés avec une
moins 200 g. Voir IS0 3100.
masse d'eau égale dans un appareil mélangeur pour
la
...