ISO 1442:2023

Meat and meat products — Determination of moisture content — Reference method

This document specifies two reference methods for the determination of the moisture content of meat and meat products: a direct drying method and a distillation method. The direct drying method is applicable to meat and meat products with low volatile substances in addition to moisture. The distillation method is applicable to meat and meat products with high volatile substances in addition to moisture.

Viande et produits à base de viande — Détermination de la teneur en humidité — Méthode de référence

Meso in mesni izdelki - Določevanje vlage (Referenčna metoda) (ISO 1442:2023)

General Information

• Status: Published
• Publication Date: 27-Aug-2023
• ICS: 67.120.10 - Meat and meat products
• Technical Committee: ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
• Drafting Committee: ISO/TC 34/SC 6 - Meat, poultry, fish, eggs and their products
• Current Stage: 6060 - International Standard published
• Start Date: 28-Aug-2023
• Due Date: 08-Jun-2024
• Completion Date: 28-Aug-2023
• Ref Project: SIST ISO 1442:2024 - Meat and meat products — Determination of moisture content — Reference method (ISO 1442:2023)

Relations

• Revises: ISO 1442:1997 - Meat and meat products — Determination of moisture content (Reference method)
• Effective Date: 06-Jun-2022

Standards Content (Sample)

INTERNATIONAL ISO
STANDARD 1442
Third edition
2023-08
Meat and meat products —
Determination of moisture content —
Reference method
Viande et produits à base de viande — Détermination de la teneur en
humidité — Méthode de référence
Reference number
ISO 1442:2023(E)
© ISO 2023

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ISO 1442:2023(E)
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© ISO 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
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ii
  © ISO 2023 – All rights reserved

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ISO 1442:2023(E)
Contents Page
Foreword .iv
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
4.1 Direct drying method . 1
4.2 Distillation method . 2
5 Sampling . 2
6 Preparation of test sample . 2
7 Direct drying method .2
7.1 Reagents . 2
7.2 Apparatus . 2
7.3 Procedure . 3
7.3.1 General . 3
7.3.2 Preparation of the dish and sand . 3
7.3.3 Test portion . 3
7.3.4 Determination . 3
7.4 Expression of results . . 3
7.5 Precision . .
...