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UDC 637.5 4- 664.9 : 620.1
IS0
I NT E RN AT1 ON A L O R G A N 12 AT1 ON FOR S TA N DARD 1 ZAT 1 ON
IS0 RECOMMENDATION
R 936
MEAT AND MEAT PRODUCTS
DETERMINATION OF ASH
1st EDITION
January 1969
COPYRIGHT RESERVED
The copyright of IS0 Recommendations and IS0 Standards
belongs to IS0 Member Bodies. Reproduction of these
documents, in any country, may be authorized therefore only
by the national standards organization of that country, being
a member of ISO.
For each individual country the only valid standard is the national standard of that country.
Printed in Switzerland
Also issued in French and Russian. Copies to be obtained through the national standards organizations.
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BRIEF HI STORY
The IS0 Recommendation R 936, Meat and meat products - Determination ofash, was drawn
up by Technical Committee iSO/TC 34, Agricultural food products, the Secretariat of which is held
by the Magyar Szabvanyügyi Hivatal (MSZH).
Work on this question by the Technical Committee led, in 1966, to the adoption of a Draft
IS0 Recommendation.
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1967, this Draft IS0 Recommendation (No. 1232) was circulated to all the IS0
In April
Member Bodies for enquiry. It was approved, subject to a few modifications of an editorial nature,
by the following Member Bodies :
Australia Iran South Africa, Rep. of
Bulgaria Ireland Romania
Colombia Israel Thailand
Czechoslovakia Korea, Rep. of Turkey
France Netherlands U.A.R.
Greece Norway United Kingdom
Hungary Poland U .S .S .R.
India Portugal Yugoslavia
Two Member Bodies opposed the approval of the Draft :
Germany
New Zealand
The Draft IS0 Recommendation was then submitted by correspondence to the IS0 Council,
which decided, in January 1969, to accept it as an IS0 RECOMMENDATION.
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ISO/R 936-1969 (E)
IS0 Recommendation R 936 January 1969
MEAT AND MEAT PRODUCTS
DETERMINATION OF ASH
1. SCOPE
This IS0 Recommendation describes a reference method for the determination of the ash of meat
and meat products.
2. DEFINITION
By ash is meant the residue obtained after incineration at a temperature of 550 to 600 OC under the
conditions described.
3. PRiNCIPLE
Addition of magnesium acetate solution, drying on a water bath and incineration in a muffle furnace
at a temperature of 550 to 600 OC. After cooling, determination of the mass of the residue, corrected
for the mass of the magnesium oxide (MgO) originating from the added magnesium acetate solution.
4. REAGENT
Magnesium acetate solution, approximately 150 g/l. Dissolve 15 g of anhydrous magnesium acetate of
analytical grade Mg(COOCH,), or 25 g of hydrated magnesium acetate of analytical grade
Mg(COOCH3),.4H,0 in distilled water and dilute to 100 ml. Determine the magnesium oxide
content of the solution by subjecting 1 ml of the solution to the treatment described for the test
portion (see clause 7.3).
5. APPARATUS
Usual laboratory apparatus not otherwise specified, and the following items :
5.1 Mechanical meat mincer, laboratory size, fitted with a plate with holes of diameter not
exceeding 4 mm.
5.2 Dish, of platinum or of other material unaffected by the conditions of the test, with a flat
bottom of area about 15 cmz , and inclined walls of height at least 25 mm.
5.3 Pipette, 1 ml, calibrated.
5.4 Electrically heated drying oven, with temperature control.
5.5 Electrically heated muffle furnace, with temperature control.
5.6 Water bath.
5.7 Desiccator, containing an effective desiccant.
5.8 Analytical balance.
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