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Methods of test for meat and meat products Determination of chloride content (potentiometric method)
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Available format(s): Hardcopy, PDF
Language(s): English
Published date: 15-10-1996
Publisher: British Standards Institution
Committees responsibleNational forewordMethod1 Scope2 Definition3 Principle4 Reagents5 Apparatus6 Sampling7 Preparation of test sample8 Procedure9 Calculation10 Precision11 Test reportAnnexA (informative) Bibliography
States a method of determining the chloride content of meat and meat products (including poultry) with sodium chloride contents equal to or greater than 0,25 % (m/m).
This part of ISO 1841 specifies a method for the determination of the chloride content of meat and meat products, including poultry, with sodium chloride contents equal to or greater than 0,25 % (m/m).
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