Abstract Preview

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
    Publication date : 1999-12
  • Edition : 2
    Number of pages : 6
  • :
    ISO/TC 34/SC 6
    Meat, poultry, fish, eggs and their products
  • 67.120.10
    Meat and meat products

Buy this standard

Format Language
PDF
Paper
  • CHF38

Life cycle

A standard is reviewed every 5 years



Revisions / Corrigenda

Got a question?

Check out our FAQs

Customer care
+41 22 749 08 88

Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)

Keep up to date with ISO

Sign up to our newsletter for the latest news, views and product information.