This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
Cancels and replaces the first edition (1978). Specifies a method for the determination of the hydroxyproline content of all kinds of meat and meat products, including poultry. Applicable to meat and meat products containing less than 0,5 % (m/m) hydroxyproline.
Status : PublishedPublication date : 1994-09
Edition : 2Number of pages : 5
Technical Committee:Meat, poultry, fish, eggs and their products
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