SIST ISO 936:2003

Meat and meat products -- Determination of total ash

Viande et produits à base de viande -- Dosage des cendres totales

Meso in mesni izdelki – Določevanje celotnega pepela

General Information

• Status: Published
• Publication Date: 31-Aug-2003
• ICS: 67.120.10 - Meat and meat products
• Technical Committee: KŽP - Agricultural food products
• Current Stage: 6060 - National Implementation/Publication (Adopted Project)
• Start Date: 01-Sep-2003
• Due Date: 01-Sep-2003
• Completion Date: 01-Sep-2003
• Ref Project: ISO 936:1998 - Meat and meat products - Determination of total ash

Relations

• Revised: ISO 936:1978 - Meat and meat products - Determination of ash (Reference method)
• Effective Date: 12-May-2008

Overview

SIST ISO 936:2003 is an international standard established by the International Organization for Standardization (ISO) that specifies a standardized method for the determination of total ash in meat and meat products, including poultry. This standard provides precise guidelines for laboratories to measure the mineral residue left after incineration, which is critical for quality control, nutritional analysis, and regulatory compliance in the meat industry. The method replaces the original 1978 edition with technical revisions, ensuring accuracy and reproducibility in ash content testing.

Key Topics

• Scope and Application
  SIST ISO 936:2003 is applicable to all types of meat and meat products. It outlines a gravimetric method to determine total ash content, expressed as a percentage of the test portion.

• Sample Preparation
  Homogenization of the meat sample is required to ensure representativeness. The test portion typically ranges from 1.5 g to 5 g, correctly prepared and stored to avoid composition changes before analysis.

• Test Procedure
  The process includes drying, carbonizing, and incinerating the meat sample at a controlled temperature of (550 ± 25) °C using a muffle furnace. The residue or ash is weighed after cooling to determine the total ash content.

• Reagents and Equipment
  Only recognized analytical-grade reagents are used, including water meeting ISO 3696:1987 standards and hydrogen peroxide (30%). Key apparatus includes homogenizers, porcelain or quartz dishes, an electrically-heated muffle furnace, desiccators, analytical balances, drying ovens, and heat sources.

• Precision and Accuracy
  The standard provides guidelines for repeatability and reproducibility limits based on interlaboratory testing to ensure consistent results regardless of operator or laboratory differences.

• Reporting
  Test reports must include comprehensive details such as sample identification, sampling method, test conditions, and calculated ash content rounded to the nearest 0.01%.

Applications

SIST ISO 936:2003 serves multiple practical uses within the meat industry and food analysis laboratories:

• Quality Control
  Monitoring total ash content helps verify the mineral composition in meat products, aiding in quality assurance and ingredient verification.

• Nutritional Labeling
  Accurate ash determination supports reliable nutritional information, essential for meeting labeling regulations and consumer transparency.

• Regulatory Compliance
  Adhering to this internationally recognized standard helps companies comply with food safety regulations and standards imposed by national and international authorities.

• Research and Development
  Scientists and product developers use this method to characterize meat products and innovate new formulations with balanced mineral content.

• Trade and Certification
  Providing standardized test results facilitates trade approvals and certification processes across different countries and markets.

Related Standards

SIST ISO 936:2003 references and works alongside several other ISO standards and guidelines that support its methodology and ensure measurement accuracy:

• ISO 3696:1987 - Water for analytical laboratory use - Specification and test methods
  Essential for ensuring reagent water quality used in analysis.

• ISO 3100-1:1991 - Meat and meat products - Sampling and preparation of test samples - Part 1: Sampling
  Provides guidance on obtaining representative meat samples for analysis.

• ISO 5725 Series - Precision of measurement methods and results
  Defines methods to determine repeatability and reproducibility for standard tests, supporting the reliability of ash content measurements.

• NMKL Method No 23 (1991) - Moisture and Ash: Gravimetric Determination in Meat and Meat Products
  A complementary method recognized in Nordic countries aligning with ash determination practices.

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Keywords: SIST ISO 936:2003, total ash determination, meat products testing, meat quality control, ash content analysis, muffle furnace method, meat samples analysis, international meat standards, meat product regulation, laboratory ash testing, meat nutritional analysis, standardized ash test.

Standards Content (Sample)

SLOVENSKI STANDARD
01-september-2003
0HVRLQPHVQLL]GHONL±'RORþHYDQMHFHORWQHJDSHSHOD
Meat and meat products -- Determination of total ash
Viande et produits à base de viande -- Dosage des cendres totales
Ta slovenski standard je istoveten z: ISO 936:1998
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 936
Second edition
1998-08-01
Meat and meat products — Determination
of total ash
Viande et produits à base de viande — Dosage des cendres totales
A
Reference number
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.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard ISO 936 was prepared by Technical Committee
ISO/TC 34, Agricultural food products, Subcommittee SC 6, Meat and meat
products.
This second edition cancels and replaces the first edition (ISO 936:1978),
which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
Printed in Switzerland
ii
©
INTERNATIONAL STANDARD  ISO ISO 936:1998(E)
Meat and meat products — Determination of total ash
1 Scope
This International Standard specifies a method for the determination of the total ash from all kinds of meat and meat
products, including poultry.
2 Normative reference
The following standard contains provisions which, through reference in this text, constitute provisions of this
International Standard. At the time of publication, the edition indicated was valid. All standards are subject to
revision, and parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent edition of the standard indicated below. Members of IEC and ISO maintain
registers of currently valid International Standards.
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods.
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
total ash from meat and meat products
mass of the residue obtained after incineration at a temperature of (550 ± 25) °C under the operating conditions
specified in this International Standard, divided by the mass of the test portion
NOTE The mass fraction of ash is usually expressed as a percentage.
4 Principle
A test portion is dried, carbonized and then incinerated at (550 ± 25) °C. After cooling, the mass of the residue is
determined.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified.
5.1 Water, complying with at least grade 3 in accordance with ISO 3696.
©
ISO
5.2 Hydrogen peroxide, 30 %.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
6.1 Mechanical or electrical equipment capable of homogenizing the laboratory sample.
This includes a high-speed rotational cutter, or a mincer fitted with a plate with apertures not exceeding 4,0 mm in
diameter.
6.2 Dish, flat-bottomed, made of porcelain, quartz or metal (e.g. nickel, platinum, stainless steel) or of other
material unaffected by the conditions of the test, with a diameter of at least 60 mm, and inclined walls of height at
least 25 mm.
6.3 Muffle furnace, electrically heated and equipped with a programmable time-temperature controller, and
capable of being maintained at (550 ± 25) °C.
6.4 Desiccator, containing an efficient desiccant.
6.5 Analytical balance, capable of weighing to the nearest 0,1 mg.
6.6 Drying oven, capable of being maintained at (103 ± 2) °C (if the muffle furnace has no time-temperature
controller).
6.7 Electric hot-plate or a gas flame (if the muffle furnace has no time-temperature controller).
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method is
given in ISO 3100-1 [1].
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.
8 Preparation of test sample
Homogenize the laboratory sample with the appropriate equipment (6.1). 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 sample. Close the container and store in such a way that
deterioration and change in composition are prevented. Analyse the sample as soon as practicable, but always
within 24 h after homogenization.
©
ISO
9 Procedure
NOTE  If it is required to check whether the repeatability limit (see 11.2) is met, ca
...

INTERNATIONAL ISO
STANDARD 936
Second edition
1998-08-01
Meat and meat products — Determination
of total ash
Viande et produits à base de viande — Dosage des cendres totales
A
Reference number
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.
Draft International Standards adopted by the technical committees are
circulated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.
International Standard ISO 936 was prepared by Technical Committee
ISO/TC 34, Agricultural food products, Subcommittee SC 6, Meat and meat
products.
This second edition cancels and replaces the first edition (ISO 936:1978),
which has been technically revised.
Annex A of this International Standard is for information only.
©  ISO 1998
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 • CH-1211 Genève 20 • Switzerland
Internet [e-mail]
Printed in Switzerland
ii
©
INTERNATIONAL STANDARD  ISO ISO 936:1998(E)
Meat and meat products — Determination of total ash
1 Scope
This International Standard specifies a method for the determination of the total ash from all kinds of meat and meat
products, including poultry.
2 Normative reference
The following standard contains provisions which, through reference in this text, constitute provisions of this
International Standard. At the time of publication, the edition indicated was valid. All standards are subject to
revision, and parties to agreements based on this International Standard are encouraged to investigate the
possibility of applying the most recent edition of the standard indicated below. Members of IEC and ISO maintain
registers of currently valid International Standards.
ISO 3696:1987, Water for analytical laboratory use — Specification and test methods.
3 Definition
For the purposes of this International Standard, the following definition applies.
3.1
total ash from meat and meat products
mass of the residue obtained after incineration at a temperature of (550 ± 25) °C under the operating conditions
specified in this International Standard, divided by the mass of the test portion
NOTE The mass fraction of ash is usually expressed as a percentage.
4 Principle
A test portion is dried, carbonized and then incinerated at (550 ± 25) °C. After cooling, the mass of the residue is
determined.
5 Reagents
Use only reagents of recognized analytical grade, unless otherwise specified.
5.1 Water, complying with at least grade 3 in accordance with ISO 3696.
©
ISO
5.2 Hydrogen peroxide, 30 %.
6 Apparatus
Usual laboratory apparatus and, in particular, the following.
6.1 Mechanical or electrical equipment capable of homogenizing the laboratory sample.
This includes a high-speed rotational cutter, or a mincer fitted with a plate with apertures not exceeding 4,0 mm in
diameter.
6.2 Dish, flat-bottomed, made of porcelain, quartz or metal (e.g. nickel, platinum, stainless steel) or of other
material unaffected by the conditions of the test, with a diameter of at least 60 mm, and inclined walls of height at
least 25 mm.
6.3 Muffle furnace, electrically heated and equipped with a programmable time-temperature controller, and
capable of being maintained at (550 ± 25) °C.
6.4 Desiccator, containing an efficient desiccant.
6.5 Analytical balance, capable of weighing to the nearest 0,1 mg.
6.6 Drying oven, capable of being maintained at (103 ± 2) °C (if the muffle furnace has no time-temperature
controller).
6.7 Electric hot-plate or a gas flame (if the muffle furnace has no time-temperature controller).
7 Sampling
Sampling is not part of the method specified in this International Standard. A recommended sampling method is
given in ISO 3100-1 [1].
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.
8 Preparation of test sample
Homogenize the laboratory sample with the appropriate equipment (6.1). 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 sample. Close the container and store in such a way that
deterioration and change in composition are prevented. Analyse the sample as soon as practicable, but always
within 24 h after homogenization.
©
ISO
9 Procedure
NOTE  If it is required to check whether the repeatability limit (see 11.2) is met, carry out two single determinations in
accordance with 9.1 to 9.3.
9.1 Test portion
Heat the dish (6.2) for 20 min in the muffle furnace (6.3) set at 550 °C.
Allow the dish to cool in the desiccator (6.4) to room temperature and weigh (m ) on the analytical balance (6.5) to
the nearest 0,1 mg.
Transfer 1,5 g to 2 g of the prepared test sample (see clause 8) to the dish. Spread it out evenly and without delay
weigh (m ) the dish again to the nearest
...