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SIST ISO 1442:2003
01-junij-2003
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Meat and meat products -- Determination of moisture content (Reference method)
Viande et produits à base de viande -- Détermination de l'humidité (Méthode de
référence)
Ta slovenski standard je istoveten z: ISO 1442:1997
ICS:
67.120.10 Meso in mesni proizvodi Meat and meat products
SIST ISO 1442:2003 en
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
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SIST ISO 1442:2003
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SIST ISO 1442:2003
IS0
INTERNATIONAL
1442
STANDARD
Second edition
1997-02-01
Meat and meat products - Determination
of moisture content (Reference method)
Viande et produits 2 base de viande - Dbtermination de /‘humidit
(M&hode de rkfkence)
Reference number
IS0 1442: 1997(E)
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SIST ISO 1442:2003
IS0 1442:1997(E)
Foreword
IS0 (the International Organization for Standardization) is a worldwide federation of national standards bodies (IS0
member bodies). The work of preparing International Standards is normally carried out through IS0 technical
committees. Each member body interested in a subject for which a technical committee has been established has
the right to be represented on that committee. International organizations, governmental and non-governmental, in
liaison with ISO, also take part in the work. IS0 collaborates closely with the International Electrotechnical
Commission (IEC) on all matters of electrotechnical standardization.
Draft International Standards adopted by the technical committees are circulated to the member bodies for voting.
Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote.
International Standard IS0 1442 was prepared by Technical Committee ISO/TC 34, Agricultural food prod~~Xs,
Subcommittee SC 6, Meat and meat products.
This second edition cancels and replaces the first edition (IS0 1442:1973), which has been technically revised.
Annex A of this International Standard is for information only.
0 IS0 1997
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced
or utilized in any form or by any means, electronic or mechanical, including photocopying and
microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case postale 56 l CH-1211 Geneve 20 l Switzerland
Internet central @ iso.ch
x.400 c=ch; a=400net; p=iso; o=isocs; s=central
Printed in Switzerland
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SIST ISO 1442:2003
INTERNATIONAL STANDARD o IS0 IS0 1442:1997(E)
Meat and meat products - Determination of moisture content
(Reference method)
1 Scope
This International Standard specifies a reference method for the determination of the moisture content of meat and
meat products.
2 Definitions
For the purposes of this International Standard, the following definitions apply.
2.1 moisture content of meat and meat products: Loss in mass obtained under the operating conditions
specified in this International Standard, divided by the mass of the test portion.
Wloisture content is expressed as a percentage by mass.
2.2 test result: The value of a characteristic obtained by carrying out a specified test method. [ISO 5725-11
3 Principle
Thorough mixing of the test portion with sand and drying to constant mass at 103 “C t 2 “C.
4 Material
4.1 Sand, clean, acid-washed, of a size such that it passes through a sieve of aperture size I,4 mm and stays on
a sieve of aperture size 250 pm.
Dry the sand before use at 150 “C to 160 “C and store in an airtight closed bottle.
NOTE - If clean (acid-washed) sand is not available, the sand may be cleaned by the following procedure.
Wash the sand with running water. Boil the sand with dilute hydrochloric acid, p20 = 1 ,I 9 g/ml, diluted (1 + I), for 30 min while
stirring continuously. Repeat the boiling operation with another portion of the acid until the acid no longer turns yellow after
boiling. Wash the sand with distilled water until the test for chloride is negative. For storage, dry the sand at 150 “C to 160 “C.
5 Apparatus
Usual laboratory apparatus and, in particular, the following.
5.1 Mechanical or electrical equipment capable of homogenizing the laboratory sample. This includes a high-
speed rotational cutter, or a mincer fitted with a plate with holes not exceeding 40 mm in diameter.
5.2 Flat dish, made of porcelain or metal (e.g. nickel, aluminium, stainless steel), of diameter at least 60 mm and
height about 25 mm.
5.3 Thin glass rod, flattened at one end, slightly longer than the diameter of the dish (5.2).
5.4 Drying oven, electrically heated, capable of operating at 103 “C + 2 “C.
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