Methods of test for meat and meat products Determination of free fat content

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

15-07-1996

Publisher

British Standards Institution

Committees responsible
National foreword
Method
1 Scope
2 Normative reference
3 Definitions
4 Principle
5 Reagent and material
6 Apparatus
7 Sampling
8 Preparation of test sample
9 Procedure
10 Calculation
11 Precision
12 Test report
Annex
A (informative) Bibliography

Gives a method for determining the free fat content of meat and meat products by means of extraction.

This International Standard specifies a method for the determination of the free fat content of meat and meat products by means of extraction.

Committee	W/-
DevelopmentNote	Also numbered as ISO 1444 Supersedes 94/504807 DC and BS 4401-5(1970) (08/2005)
DocumentType	Standard
Pages	10
PublisherName	British Standards Institution
Status	Current
Supersedes	BS 4401-5:1970

BS ISO 5725-4:1994	Accuracy (trueness and precision) of measurement methods and results Basic methods for the determination of the trueness of a standard measurement method
BS ISO 5725-2:1994	Accuracy (trueness and precision) of measurement methods and results Basic methods for the determination of repeatability and reproducibility of a standard measurement method
BS ISO 5725-3:1994	Accuracy (trueness and precision) of measurement methods and results Intermediate measures of the precision of a standard measurement method
BS ISO 5725-1:1994	Accuracy (trueness and precision) of measurement methods and results General principles and definitions
BS 4401-3:1970	Methods of test for meat and meat products Determination of moisture content
BS 5348-1:1991	Methods for sampling meat and meat products Taking primary samples
BS ISO 5725-6:1994	Accuracy (trueness and precision) of measurement methods and results Use in practice of accuracy values

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BS 4401-5:1996

Methods of test for meat and meat products Determination of free fat content

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory