Methods of test for meat and meat products Measurement of pH

Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

30-01-1976

Publisher

British Standards Institution

NO CONTENTS SECTION

Gives a reference method for measuring the pH of meat and meat products. Two procedures are given. Covers reference, definition, principle, cleaning liquids and apparatus.

This International Standard specifies a reference method for measuring the pH of meat and meat products.

Two procedures are given: clause 8 describes the procedure for products which can be homogenized, and clause 9 the procedure for products which cannot be homogenized, for the purposes of the investigation.

Committee	W/-
DevelopmentNote	Also numbered as ISO 2917 Supersedes 72/52094 DC (08/2005)
DocumentType	Standard
Pages	8
PublisherName	British Standards Institution
Status	Current

BS 5348-1:1976	Methods for sampling meat and meat products. Taking primary samples
BS 3978:1966	Specification for water for laboratory use
BS 5348-2:1989	Methods for sampling meat and meat products Preparation of test samples for microbiological examination
BS 2568(1955) : LATEST	RETURNABLE WOODEN 'BUSHEL', 'HALF-BUSHEL' AND 'QUARTER-BUSHEL' BOXES

View more information

$247.06

Including GST where applicable

Product format

I agree to the DRM document license rules apply against the PDF selection made.

Please confirm that you agree to the document license rules for this document.

I agree to the document license rules .

Please confirm that you agree to the document license rules for this document.

Access your standards online with a subscription

Features

Simple online access to standards, technical information and regulations.
Critical updates of standards and customisable alerts and notifications.
Multi-user online standards collection: secure, flexible and cost effective.

Learn more on subscription solutions

Get in touch with us

Log into your Account

BS 4401-9:1975

Current

Table of Contents

Abstract

Scope

General Product Information

Standards Referencing This Book

Category

Subcategory

Access your standards online with a subscription