BS 4401-14-1979 Methods of test for meat and meat products - Determination of L-(+)-glutamic acid content (reference method)《肉及肉制品试验方法 第14部分 L-(+)-谷氨酸含量测定(比对法)》.pdf
《BS 4401-14-1979 Methods of test for meat and meat products - Determination of L-(+)-glutamic acid content (reference method)《肉及肉制品试验方法 第14部分 L-(+)-谷氨酸含量测定(比对法)》.pdf》由会员分享,可在线阅读,更多相关《BS 4401-14-1979 Methods of test for meat and meat products - Determination of L-(+)-glutamic acid content (reference method)《肉及肉制品试验方法 第14部分 L-(+)-谷氨酸含量测定(比对法)》.pdf(14页珍藏版)》请在麦多课文档分享上搜索。
1、BRITISH STANDARD BS 4401-14: 1979 ISO 4134:1979 Methods of test for Meat and meat products Part 14: Determination of L-(+)-glutamic acid content (reference method) ISO title: Meat and meat products Determination of L-(+)-glutamic acid content (Reference method) UDC 637.5:664.91/.94:543:547.466.64BS4
2、401-14:1979 This British Standard, having been prepared under the directionof the Food and Agriculture Standards Committee,was published underthe authority of the Executive Board and comes into effect on 31 October1979 BSI 10-1999 The following BSI references relate to the work on this standard: Com
3、mittee reference FAC/6 Draft for comment 79/50880 DC ISBN 0 580 11024 9 Cooperating organizations The Food and Agriculture Standards Committee, under whose direction this British Standard was prepared, consists of representatives from the following Government departments and scientific and industria
4、l organizations. Agricultural Co-operation and Marketing Services Agricultural Research Council, Meat Research Institute British Food Manufacturing Industries Research Association* British Industrial Biological Research Association Ltd Campden Food Preservation Research Association Consumer Standard
5、s Advisory Committee of BSI Department of Agriculture and Fisheries for Scotland Department of Agriculture (Government of Northern Ireland) Department of Industry (Laboratory of the Government Chemist)* Flour Milling and Baking Research Association Food and Drink Industries Council Food Manufacturer
6、s Federation Incorporated Institute of Brewing Local Authority Joint Advisory Committee on Food Standards Ministry of Agriculture, Fisheries and Food* National Farmers Union* National Farmers Union of Scotland Tobacco Advisory Council The organizations marked with an asterisk in the above list, toge
7、ther with the following, were directly represented on the committee entrusted with the preparation of this British Standard: Agricultural Research Council Bacon and Meat Manufacturers Association British Poultry Federation Limited Chemical Society, Analytical Division Institute of Meat Licensed Anim
8、al Slaughterers and Salvage Association Meat and Livestock Commission National Federation of Meat Traders Associations (Inc) Public Health Laboratory Service Society of Chemical Industry Ulster Farmers Union Amendments issued since publication Amd. No. Date of issue CommentsBS4401-14:1979 BSI 10-199
9、9 i Contents Page Cooperating organizations Inside front cover National foreword ii 1 Scope and field of application 1 2 References 1 3 Definition 1 4 Principle 1 5 Reagents 1 6 Apparatus 2 7 Sampling and laboratory sample 2 8 Procedure 2 9 Expression of results 3 10 Test report 4 Annex Example of p
10、lotting and extrapolation of absorbance values 5 Publications referred to Inside back coverBS4401-14:1979 ii BSI 10-1999 National foreword This Part of BS4401 is identical with ISO4134 “Meat and meat products Determination of L-(+)-glutamic acid content (Reference method)” published by the Internati
11、onal Organization for Standardization (ISO). Other Parts of this British Standard are: Part 1: Determination of ash (technically equivalent to ISO/R937); Part 2: Determination of nitrogen content (technically equivalent to ISO/R936); Part 3: Determination of moisture content (technically equivalent
12、to ISO1442); Part 4: Determination of total fat content (technically equivalent to ISO1443-4); Part 5: Determination of free fat content (technically equivalent to ISO/R1444); Part 6: Determination of chloride content (technically equivalent to ISO/R1841); Part 7: Determination of nitrate content; P
13、art 8: Determination of nitrite content; Part 9: Measurement of pH (identical with ISO2917); Part 10: Determination of total phosphorus content (identical with ISO2294); Part 11: Determination of L()-hydroxyproline content (reference method) (identical with ISO3496); Part 12: Determination of starch
14、 content of meat products (reference method) (identical with ISO5554); Part 13: Determination of glucono-delta-lactone content (reference method) (identical with ISO4133). Terminology and conventions. The text of the International Standard has been approved as suitable for publication, without devia
15、tion, as a British Standard. Some terminology and certain conventions are not identical with those used in British Standards; attention is especially drawn to the following: Wherever the words “International Standard” appear, referring to this publication, they should be read as “British Standard”.
16、The comma has been used throughout as a decimal marker. In British Standards it is current practice to use a full point on the baseline as the decimal marker. NOTE 1The general reference to ISO3100 in clause2 and7.1 applies at present only to ISO3100-1:1975 which is related to BS5348-1:1976; subsequ
17、ent Parts of ISO3100 are expected to be published as dual-numbered Parts of BS5348. Cross-references International Standard Corresponding British Standard ISO648:1977 BS1583:1961 One-mark pipettes (Technically equivalent) ISO/R 835:1968 BS700:1976 Specification for graduated pipettes (including blow
18、out pipettes) (Technically equivalent) ISO1042:1975 BS1792:1960 One-mark volumetric flasks (Technically equivalent) ISO1442:1973 BS4401 Methods of test for meat and meat products Part 3:1970 Determination of moisture content (Technically equivalent) ISO 3100 BS5348 Methods for sampling meat and meat
19、 products (see note 1)BS4401-14:1979 BSI 10-1999 iii NOTE 2Textual errors. When the text of the International Standard was adopted, the printing errors, listed below, were noticed. They have been corrected in this British Standard and have been reported to ISO. The International Standard will be ame
20、nded in due course. Clause4, reaction1): “ -cetoglutarate” has been deleted and replaced by “ -cetoglutamate”. Clause4, reaction2): “chlorure diodonitrotetrazolium” has been deleted and replaced by “iodonitrotetrazolium chloride”. Clause5.3, paragraph a), line4: “exemple” has been deleted and replac
21、ed by “example”. A British Standard does not purport to include all the necessary provisions of a contract. Users of British Standards are responsible for their correct application. Compliance with a British Standard does not of itself confer immunity from legal obligations. Summary of pages This do
22、cument comprises a front cover, an inside front cover, pages i to iv, pages1to6, an inside back cover and a back cover. This standard has been updated (see copyright date) and may have had amendments incorporated. This will be indicated in the amendment table on the inside front cover.iv blankBS4401
23、-14:1979 BSI 10-1999 1 1 Scope and field of application This International Standard specifies a reference method for the determination of the L-(+)-glutamic acid content of meat and meat products. 2 References ISO1442, Meat and meat products Determination of moisture content. ISO3100, Meat and meat
24、products Sampling. 3 Definition L-(+)-glutamic acid content of meat and meat products the L-(+)-glutamic acid content determined according to the procedure described in this International Standard and expressed as a percentage by mass 4 Principle Extraction of the L-(+)-glutamic acid present in a te
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