ISO 2917:1999
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.
SDO:
ISO
Language:
English
ICS Codes:
67.120.10
Status:
Published
Publish date:
1999-12-15
Standard Number:
ISO 2917:1999