Methods of test for meat and meat products Determination of starch content of meat products (reference method)

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

28-02-1979

Publisher

British Standards Institution

National foreword
Co-operating organizations
Method of test
1 Scope
2 Field of application
3 References
4 Definition
5 Principle
6 Reagents
7 Apparatus
8 Sample
9 Procedure
10 Expression of results
11 Test report
Table
    Conversion of millilitres of 0,1 N sodium
    thiosulphate solution to milligrams of glucose
Figure
    Graph for conversion of millilitres of 0,1 N sodium
    thiosulphate solution to milligrams of glucose

Digestion of test portion with alcoholic potassium hydroxide, addition of hydrochloric acid followed by titrimetric determination of the glucose formed. Applicable to products that do not contain added substances, other than starch, which yield reducing sugars on hydrolysis.

This International Standard specifies a reference method for the determination of the starch content of meat products.

Committee	W/-
DevelopmentNote	Also numbered as ISO 5554 Supersedes 76/53487 DC (08/2005)
DocumentType	Standard
Pages	12
PublisherName	British Standards Institution
Status	Current

ISO 3100-2:1988	Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination
BS 846:1985	Specification for burettes
BS 5348-1:1991	Methods for sampling meat and meat products Taking primary samples
ISO 3100-1:1991	Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling

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BS 4401-12:1979

Current

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory

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