ISO 3496:1994
Meat and meat products — Determination of hydroxyproline content
Meat and meat products — Determination of hydroxyproline content
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 7
- Дата публикации:
- 25 августа 1994 г.
- Издание:
- ISO IS 3496 edition 2 version 1
- ICS:
- 67.120.10
Cancels and replaces the first edition (1978). Specifies a method for the determination of the hydroxyproline content of all kinds of meat and meat products, including poultry. Applicable to meat and meat products containing less than 0,5 % (m/m) hydroxyproline.
Abstract
ISO 3496:1994 - Meat and Meat Products: Determination of Hydroxyproline Content
Overview
ISO 3496:1994 is an internationally recognized standard specifying a precise analytical method for determining the hydroxyproline content in all types of meat and meat products, including poultry. This standard replaces the first edition published in 1978 and applies to products containing less than 0.5% hydroxyproline by mass. Hydroxyproline analysis is vital as it serves as a marker for connective tissue levels in meat, influencing product quality, texture, and nutritional evaluation.
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