S.R. CWA 16255:2010
Current
The latest, up-to-date edition.
MEAT RAW MATERIALS OBTAINED BY DEBONING - ASSESSMENT OF THE MUSCLE FIBRE STRUCTURE - PORK, POULTRY AND RABBIT
Hardcopy , PDF
English
01-01-2010
Important note : Users cannot be edited or removed once added to your Multi user PDF.
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 |
Access your standards online with a subscription
Features
-
Simple online access to standards, technical information and regulations.
-
Critical updates of standards and customisable alerts and notifications.
-
Multi-user online standards collection: secure, flexible and cost effective.