Abstract
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
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Status: PublishedPublication date: 1999-12Stage: International Standard confirmed [90.93]
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Edition: 2Number of pages: 6
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Technical Committee :ISO/TC 34/SC 6ICS :67.120.10
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Life cycle
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Previously
WithdrawnISO 2917:1974
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