Document Center List of Standards on Meat And Meat Products
ICS Code 67.120.10
Return to ICS Index.Up to Level 2:
The following documents are a part of this series:
ASTM:
- ASTM-F1356 - Standard Guide for Irradiation of Fresh, Frozen or Processed Meat and Poultry to Control Pathogens and Other Microorganisms
- ASTM-F2925 - Standard Specification for Tenderness Marketing Claims Associated with Meat Cuts Derived from Beef
- ASTM-F426 - Practice for Evaluating and Classifying Methods for the Analysis of Fat in Meat and Meat Products (Withdrawn 1995)
- ASTM-F463 - Test Method for Fat in Meat and Meat Products by Ether Extraction (Withdrawn 1995)
- ASTM-F464 - Test Methods for Fat in Meat and Meat Products by the Foss-Let Fat Analyzer Techniques (Withdrawn 1995)
- ASTM-F465 - Recommended Practice for Developing Precision and Accuracy Data on ASTM Method for the Analysis of Meat and Meat Products (Withdrawn 1993)
- ASTM-F829 - Test Method for Determining Protein Efficiency Ratio for Meat and Meat Products (Withdrawn 1991)
- ASTM-F830 - Practice for Preparation of Meat (Withdrawn 1991)
- ASTM-F831 - Test Method for Determining Net Protein Ratio for Meat and Meat Products (Withdrawn 1990)
BSI:
- BS-5348-1 - Methods for sampling meat and meat products
- BS-7857-3 - Methods for microbiological examination of meat and meat products. Enumeration of Brochothrix thermosphacta. Colony-count technique
- BS-EN-12014-3 - Foodstuffs. Determination of nitrate and/or nitrite content
- BS-EN-12014-4 - Foodstuffs. Determination of nitrate and/or nitrite content
- BS-EN-15634-5 - Foodstuffs. Detection of food allergens by molecular biological methods
- BS-EN-15634-5-TC - Tracked Changes. Foodstuffs. Detection of food allergens by molecular biological methods
- BS-EN-17251 - Foodstuffs. Determination of ochratoxin A in pork meat and derived products by IAC clean-up and HPLC-FLD
- BS-ISO-13493 - Meat and meat products. Determination of chloramphenicol content. Reference method
- BS-ISO-13493-TC - Tracked Changes. Meat and meat products. Determination of chloramphenicol content. Reference method
- BS-ISO-13496 - Meat and meat products. Detection and determination of colouring agents
- BS-ISO-13722 - Microbiology of the food chain. Enumeration of Brochothrix spp. Colony-count technique
- BS-ISO-1442-TC - Tracked Changes. Meat and meat products. Determination of moisture content. Reference method
- BS-ISO-23722 - Meat and meat products. Vocabulary
- BS-ISO-23776 - Meat and meat products. Determination of total phosphorous content
- BS-ISO-23854 - Fermented meat products. Specification
- BS-ISO-4134 - Meat and meat products. Determination of L-(+)-glutamic acid content. Reference method
- BS-ISO-5553 - Meat and meat products. Detection of condensed phosphates
- BS-ISO-7158 - Meat and meat products. Determination of nitrite and nitrate content. Ion chromatography method
- BS-ISO-937 - Meat and meat products. Determination of nitrogen content. Reference method
- DD-ENV-12014-3 - Foodstuffs, Determination of Nitrate &/or Nitrite Content, Spectrometic Determination
- DD-ENV-12014-4 - Foodstuffs, Determination of Nitrate &/or Nitrite Content, Ion-Exchange Chromatographi
- PD-CEN-15634-5 - Foodstuffs. Detection of food allergens by molecular biological methods
ISO:
- ISO-13493 - Meat and meat products - Determination of chloramphenicol content - Reference method
- ISO-13496 - Meat and meat products - Detection and determination of colouring agents
- ISO-13720 - Meat and meat products - Enumeration of presumptive Pseudomonas spp.
- ISO-13730 - Meat and meat products -- Determination of total phosphorus content -- Spectrometric method
- ISO-13965 - Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method
- ISO-1442 - Meat and meat products - Determination of moisture content - Reference method
- ISO-1443 - Meat and meat products -- Determination of total fat content
- ISO-1444 - Meat and meat products -- Determination of free fat content
- ISO-1841-1 - Meat and meat products -- Determination of chloride content -- Part 1: Volhard method
- ISO-1841-2 - Meat and meat products -- Determination of chloride content -- Part 2: Potentiometric method
- ISO-2294 - Meat and meat products -- Determination of total phosphorus content (Reference method)
- ISO-23722 - Meat and meat products - Vocabulary
- ISO-23776 - Meat and meat products - Determination of total phosphorous content
- ISO-23854 - Fermented meat products - Specification
- ISO-2917 - Meat and meat products -- Measurement of pH -- Reference method
- ISO-2918 - Meat and meat products -- Determination of nitrite content (Reference method)
- ISO-3091 - Meat and meat products -- Determination of nitrate content (Reference method)
- ISO-3496 - Meat and meat products -- Determination of hydroxyproline content
- ISO-4134 - Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method
- ISO-5553 - Meat and meat products - Detection of condensed phosphates
- ISO-5554 - Meat products -- Determination of starch content (Reference method)
- ISO-7158 - Meat and meat products - Determination of nitrite and nitrate content - Ion chromatography method
- ISO-936 - Meat and meat products -- Determination of total ash
- ISO-937 - Meat and meat products - Determination of nitrogen content - Reference method
Other SDOs:
- DIN-EN-12014-3 - Part 3: Spectrometric Determination of Nitrate & Nitrite Content of Meat Products Afte
- DIN-EN-12014-4 - Part 4: Ion-Exchange Chromatographic (Ic) Method for the Determination of Nitrate & NI
- EN-12014-3 - Part 3: Spectrometric Determination of Nitrate & Nitrite Content of Meat Products Afte
- EN-12014-4 - Part 4: Ion-Exchange Chromatographic (Ic) Method for the Determination of Nitrate & NI
- SIS-CEN/TS-15634-5 - Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
- SS-EN-12014-3 - Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determination of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite
- SS-EN-12014-4 - Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ion-exchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products
- SS-EN-15634-2 - Foodstuffs - Detection of food allergens by molecular biological methods - Part 2: Celery (Apium graveolens) - Detection of a specific DNA sequence in cooked sausages by real-time PCR
- SS-EN-15634-5 - Foodstuffs - Detection of food allergens by molecular biological methods - Part 5: Mustard (Sinapis alba) and soya (Glycine max) - Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR
- SS-EN-15698-1 - District heating pipes - Bonded twin pipe systems for directly buried hot water networks - Part 1: Factory made twin pipe assembly of steel service pipes, polyurethane thermal insulation and one casing of polyethylene
- SS-EN-17251 - Foodstuffs - Determination of ochratoxin A in pork meat and derived products by IAC clean-up and HPLC-FLD
- SS-EN-ISO-13720 - Meat and meat products - Enumeration of presumptive Pseudomonas spp. (ISO 13720:2010)
- SS-ENV-12014-3 - Foodstuffs - Determination of nitrate and/or nitrite content - Part 3: Spectrometric determiantion of nitrate and nitrite content of meat products after enzymatic reduction of nitrate to nitrite
- SS-ENV-12014-4 - Foodstuffs - Determination of nitrate and/or nitrite content - Part 4: Ionexchange chromatographic (IC) method for the determination of nitrate and nitrite content of meat products
- SS-ISO-1442 - Meat and meat products Determination of moisture content Reference method (ISO 1442:2023, IDT)
- SS-ISO-23722 - Meat and meat products Vocabulary (ISO 23722:2021, IDT)
- SS-ISO-937 - Meat and meat products Determination of nitrogen content Reference method (ISO 937:2023, IDT)