ISO-2917 › Meat and meat products -- Measurement of pH -- Reference method

ISO-2917 - 2ND EDITION - CURRENT
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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.

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Document Number

ISO 2917:1999

Revision Level

2ND EDITION

Status

Current

Publication Date

Dec. 15, 1999

Committee Number

ISO TC 34/SC 6