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  • UNI ISO 1444 : 2010

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    MEAT AND MEAT PRODUCTS - DETERMINATION OF FREE FAT CONTENT

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    Published date:  04-02-2010

    Publisher:  Ente Nazionale Italiano di Unificazione (UNI)

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    Table of Contents - (Show below) - (Hide below)

    1 SCOPO E CAMPO DI APPLICAZIONE
    2 RIFERIMENTI NORMATIVI
    3 TERMINI E DEFINIZIONI
    4 PRINCIPIO
    5 REAGENTI E MATERIALI
    6 APPARECCHIATURA
    7 CAMPIONAMENTO
    8 PREPARAZIONE DEL CAMPIONE DI PROVA
    9 PROCEDIMENTO
    10 CALCOLO
    11 PRECISIONE
    12 RAPPORTO DI PROVA
    APPENDICE A (informativa) - BIBLIOGRAFIA

    Abstract - (Show below) - (Hide below)

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

    General Product Information - (Show below) - (Hide below)

    Committee CT 3
    Document Type Standard
    Publisher Ente Nazionale Italiano di Unificazione (UNI)
    Status Current
    Supersedes

    Standards Referencing This Book - (Show below) - (Hide below)

    ISO 5725-1:1994 Accuracy (trueness and precision) of measurement methods and results Part 1: General principles and definitions
    ISO 1442:1997 Meat and meat products Determination of moisture content (Reference method)
    ISO 3100-1:1991 Meat and meat products Sampling and preparation of test samples Part 1: Sampling
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