ISO 2918:1975 PDF
Meat and meat products — Determination of nitrite content (Reference method)
Meat and meat products — Determination of nitrite content (Reference method)
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 3
- Дата публикации:
- 1 сентября 1975 г.
- Издание:
- ISO IS 2918 edition 1 version 1
- ICS:
- 67.120.10
The method consists in extracting of a test portion with hot water, precipitating of proteine and filtrating. In presence of nitrits formation of a red cloured complex by adding sulfanilamide and naphthylethylenediamine hydrochloride, and photometric measurement at a wavelength of 538 nm.
Abstract
Overview
ISO 2918:1975 - "Meat and meat products - Determination of nitrite content (Reference method)" is a reference analytical procedure published by ISO for quantifying nitrite levels in meat and processed meat. The method is a colorimetric/photometric reference technique based on hot‑water extraction, protein precipitation, diazotization with and coupling with to form a red azo‑complex, and photometric measurement at .
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