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  • ISO 3100-1:1991

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    Withdrawn A Withdrawn Standard is one, which is removed from sale, and its unique number can no longer be used. The Standard can be withdrawn and not replaced, or it can be withdrawn and replaced by a Standard with a different number.
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    Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling

    Available format(s):  Hardcopy, PDF, PDF 3 Users, PDF 5 Users, PDF 9 Users

    Withdrawn date:  12-03-2019

    Language(s):  English, French

    Published date:  14-03-1991

    Publisher:  International Organization for Standardization

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    Abstract - (Show below) - (Hide below)

    This second edition cancels and replaces the first edition (ISO 3100-1:1975). Part 1 of ISO 3100 deals with taking primary samples or secondary samples from meat and meat products. It applies to sampling for commercial purposes. In the case of official food inspection, it may be necessary to follow other procedures. Gives a normative reference. The definitions given in ISO 7002 apply. Specifies sampling equipment, number of sampling units to be taken, sampling procedure and sampling report, packaging,transport and storage of sampling units.

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    Document Type Standard
    Publisher International Organization for Standardization
    Status Withdrawn
    Superseded By

    Standards Referenced By This Book - (Show below) - (Hide below)

    UNI ISO 1442 : 2010 MEAT AND MEAT PRODUCTS - DETERMINATION OF MOISTURE CONTENT (REFERENCE METHOD)
    95/501125 DC : DRAFT APR 1995 BS 4401 - METHODS OF TEST FOR MEAT AND MEAT PRODUCTS - NEW PART - DETECTION OF COLOURING AGENTS - METHOD USING THIN-LAYER CHROMATOGRAPHY
    BS 5348-1:1976 Methods for sampling meat and meat products. Taking primary samples
    BS 4401-1:1980 Methods of test for meat and meat products Determination of ash (reference method)
    BS 4401-10:1975 Methods of test for meat and meat products Determination of total phosphorus content
    BS 4401-2:1980 Methods of test for meat and meat products Determination of nitrogen content (reference method)
    BS 4401-18:1998 Methods of test for meat and meat products Determination of starch and glucose contents (enzymatic method)
    BS 4401-1:1998 Methods of test for meat and meat products Determination of total ash
    BS 4401-10:1997 Methods of test for meat and meat products Determination of total phosphorus content. Spectrometric method
    BS 4401-3:1997 Methods of test for meat and meat products Determination of moisture content (reference method)
    BS 4401-6:1996 Methods of test for meat and meat products Determination of chloride content (Volhard method)
    BS 4401-15:1981 Methods of test for meat and meat products Detection of polyphosphates
    BS 4401-14:1979 Methods of test for meat and meat products Determination of L-(+)-glutamic acid content (reference method)
    BS 4401-12:1979 Methods of test for meat and meat products Determination of starch content of meat products (reference method)
    GOST R ISO 13493 : 2005 MEAT AND MEAT PRODUCTS - METHOD FOR DETERMINATION OF CHLORAMPHENICOL CONTENT USING LIQUID CHROMATOGRAPHY
    UNI ISO 1444 : 2010 MEAT AND MEAT PRODUCTS - DETERMINATION OF FREE FAT CONTENT
    BS 4401-11:1979 Methods of test for meat and meat products Determination of L(-)-hydroxyproline content (reference method)
    BIS IS 14920 : 2001 MEAT AND MEAT PRODUCTS - ENUMERATION OF YEASTS AND MOULDS - COLONY-COUNT TECHNIQUE
    BS 4401-6:1981 Methods of test for meat and meat products Determination of chloride (reference method)
    BS 4401-17:1998 Methods of test for meat and meat products Determination of chloramphenicol content (liquid chromatographic method)
    BS 7857-3:1997 Methods for microbiological examination of meat and meat products Enumeration of Brochothrix thermosphacta. Colony-count technique
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