This standard was last reviewed and confirmed in 2018. Therefore this version remains current.
The method consists in extracting of a test portion with hot water, precipitating of proteine and filtrating. In presence of nitrits formation of a red cloured complex by adding sulfanilamide and naphthylethylenediamine hydrochloride, and photometric measurement at a wavelength of 538 nm.
Status: PublishedPublication date: 1975-09
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 6 Meat, poultry, fish, eggs and their products
- ICS :
- 67.120.10 Meat and meat products
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Stage: 90.93 (Confirmed)
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