SIST ISO 2917:2000 PDF
Meat and meat products -- Measurement of pH -- Reference method
Meat and meat products -- Measurement of pH -- Reference method
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 6
- Дата публикации:
- 1 мая 2000 г.
- ICS:
- 67.120.10
- Технический комитет:
- KŽP - Agricultural food products
This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat products, including poultry. The method is applicable to products which may be homogenized and also to non-destructive measurements on carcass meat, quarters and muscles.
Abstract
Overview
- Meat and meat products: Measurement of pH - Reference method specifies a laboratory reference procedure for measuring the pH of all kinds of meat and meat products (including poultry). The method covers both and measurements and defines reagents, apparatus, sampling/preparement, calibration, measurement technique and reporting requirements.
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