Foreword

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This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 6, Meat, poultry, fish, eggs and their products.

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1 Scope

This document specifies a semi-micro nitrogen determination method for total volatile basic nitrogen in meat, including livestock and poultry, and fish products.

2 Normative references

3 Terms and definitions

4 Principle

5 Reagents

5.1

5.2

5.3

5.4

5.5

5.6

5.7

5.8

5.9

5.10

5.11

6 Apparatus

6.1

6.2

6.3

6.4

6.5

6.6

6.7

6.8

6.9

6.10

6.11

7 Preparation of test samples

7.1 Sampling

7.2 Preparation of the sample

8 Procedure

8.1 Test portion

8.2 Preparation of filtrate

8.3 Steam distillation

8.4 Determination

9 Calculation and expression of results

9.1 Calculation

9.2 Expression of results

9.3 Precision

10 Test report

Bibliography