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ISO 2917:1999

Meat and meat products — Measurement of pH — Reference method

Standard Details

This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat

products, including poultry.

The method is applicable to products which may be homogenized and also to non-destructive measurements on

carcass meat, quarters and muscles.

General Information

Status : Published
Standard Type: Main
Document No: ISO 2917:1999
Document Year: 1999
Pages: 6
Edition: 2
  • Section Volume:
  • ISO/TC 34/SC 6. Meat, poultry, fish, eggs and their products

Life Cycle

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ISO 2917:1999
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