ISO-5554 › Meat products -- Determination of starch content (Reference method)

ISO-5554 - 1ST EDITION - CURRENT


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The method consists in heating a test portion with ethanolic potassium hydroxide solution until the meat components are totally dissolved, decanting, washing of the remaining residue with hot ethanol, filtering, dissolving in hydrochloric acid, and hydrolysis, followed by titrimetric determination of the glucose formed.

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67.120.10 (Meat and meat products)

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Document Number

ISO 5554:1978

Revision Level

1ST EDITION

Status

Current

Publication Date

June 15, 1978

Committee Number

ISO TC 34/SC 6