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S.R. CWA 16255:2010

Current
Current

The latest, up-to-date edition.

MEAT RAW MATERIALS OBTAINED BY DEBONING - ASSESSMENT OF THE MUSCLE FIBRE STRUCTURE - PORK, POULTRY AND RABBIT
Available format(s)

Hardcopy , PDF

Language(s)

English

Published date

01-01-2010

Preview

Foreword
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Criteria for the establishment of a production procedure
5 Factors influencing destructuration
6 Criterion needed to define the meat raw material obtained
   by deboning
7 Additional criteria
8 Quantification of destructuration
9 Information to business customers
Bibliography

Specifies the specifications for meat raw material made with deboned meat and proposes a test method to measure their characteristics.

DocumentType
Standard
Pages
15
PublisherName
National Standards Authority of Ireland
Status
Current

NFV 04 417 : 1999 MEAT AND MEAT-BASED PRODUCTS - PREPARATION OF A SECTION FOR HISTOLOGICAL ANALYSIS - PARAFFIN TECHNIQUE

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