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:Meat, poultry, fish, eggs and their products
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