This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
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.
Status : PublishedPublication date : 1999-12
Edition : 2Number of pages : 6
Technical Committee:Meat, poultry, fish, eggs and their products
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