Meat and meat products — Determination of ash (Reference method)

Meat and meat products — Determination of total ash

Meat and meat products — Determination of nitrogen content (Reference method)

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

Meat and meat products — Determination of moisture content

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

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

Meat and meat products — Determination of total fat content

Meat and meat products — Determination of free fat content

Meat and meat products — Determination of free fat content

Meat and meat products — Determination of chloride content — Part 1: Volhard method

Meat and meat products — Determination of chloride content — Part 2: Potentiometric method

Meat and meat products — Determination of chloride content (Reference method)

Meat and meat products — Determination of total phosphorus content (Reference method)

Meat and meat products — Measurement of pH (Reference method)

Meat and meat products — Measurement of pH — Reference method

Meat and meat products — Determination of nitrite content (Reference method)

Meat and meat products — Determination of nitrate content (Reference method)

Meat and meat products — Sampling — Part 1: Taking primary samples

Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling

Meat and meat products — Determination of L(-)- hydroxyproline content (Reference method)

Meat and meat products — Determination of hydroxyproline content

Meat and meat products — Determination of glucono-delta-lactone content (Reference method)

Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method

Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method

Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method

Meat and meat products — Detection of polyphosphates

Meat and meat products — Detection of condensed phosphates

Meat products — Determination of starch content (Reference method)

Meat and meat products — Determination of nitrite and nitrate content — Ion chromatography method

Meat and meat products — Determination of chloramphenicol content — Method using liquid chromatography

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

Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography

Meat and meat products — Detection and determination of colouring agents

Meat and meat products — Enumeration of presumptive Pseudomonas spp.

Meat and meat products — Determination of total phosphorus content — Spectrometric method

Meat and meat products — Determination of starch and glucose contents — Enzymatic method

Dry-cured ham — Specification

Rapid detection of moisture content in fresh meat — Low-field nuclear magnetic resonance (LF-NMR) method

Meat and fish products — Determination of total volatile basic nitrogen — Semi-micro nitrogen determination method

Meat and meat products — Determination of nitrite and nitrate content — Continuous flow analysis (CFA) method

Meat and meat products — Vocabulary

Meat and meat products — Determination of total phosphorous content

Fermented meat products — Specification

Meat, fish and their products — Determination of fluoroquinolone residue content — High performance liquid chromatography-tandem mass spectrometry method

Meat and meat products — Determination of hydroxyproline content — High performance liquid chromatography (HPLC) method

Meat, fish and their products — Determination of arsenic, cadmium, chromium, lead, and mercury content — Inductively coupled plasma mass spectrometry (ICP-MS) method

Meat, fish and their products — Determination of sorbic acid content — High performance liquid chromatography (HPLC) method