Meat and meat products Measurement of pH Reference method

Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, French

Published date

12-16-1999

Publisher

International Organization for Standardization

This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat

products, including poultry.

The method is applicable to products which may be homogenized and also to non-destructive measurements on

carcass meat, quarters and muscles.

DevelopmentNote	Also numbered as BS 4401-9(1975) (08/2005)
DocumentType	Standard
Pages	6
PublisherName	International Organization for Standardization
Status	Current
Supersedes	ISO 2917:1974

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Features

ISO 2917:1999