This document specifies two reference methods for the determination of the moisture content of meat and meat products: a direct drying method and a distillation method.
The direct drying method is applicable to meat and meat products with low volatile substances in addition to moisture.
The distillation method is applicable to meat and meat products with high volatile substances in addition to moisture.
Status: PublishedPublication date: 2023-08
Edition: 3Number of pages: 8
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
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