BS 4401-3-1997 Methods of test for meat and meat products - Determination of moisture content (reference method)《肉及肉制品试验方法 第3部分 含水量测定(比对法)》.pdf

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1、BRITISH STANDARD BS 4401-3: 1997 ISO 1442:1997 Methods of test for Meat and meat products Part 3: Determination of moisture content (reference method) ICS 67.120.10BS4401-3:1997 This British Standard, having been prepared under the direction of the Consumer Products and Services Sector Board, was pu

2、blished under the authority of the Standards Board and comes into effect on 15 April 1997 BSI 11-1998 ISBN 0 580 27242 7 National foreword This British Standard reproduces verbatim ISO1442:1997 and implements it as the UK national standard. It supersedes BS4401-3:1970 which is withdrawn. The UK part

3、icipation in its preparation was entrusted to Technical Committee AW/6, Chemical analysis of meat and meat products, which has the responsibility to: aid enquirers to understand the text; present to the responsible international/European committee any enquiries on the interpretation, or proposals fo

4、r change, and keep the UK interests informed; monitor related international and European developments and promulgate them in the UK. A list of organizations represented on this committee can be obtained on request. Cross-references The British Standards which implement international or European publ

5、ications referred to in this document may be found in the BSI Standards Catalogue under the section entitled “International Standards Correspondence Index”, or using the “Find” facility of the BSI Standards Electronic Catalogue. A British Standard does not purport to include all the necessary provis

6、ions 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 document comprises a front cover, an inside front cover, the ISO title page, pages ii to i

7、v, pages 1 and 2, 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. Amendments issued since publication Amd. No. Date CommentsBS 4401-3:1997 ii

8、Contents Page Foreword ii 1 Scope 1 2 Definitions 1 3 Principle 1 4 Material 1 5 Apparatus 1 6 Sampling 1 7 Preparation of test sample 1 8 Procedure 1 9 Expression of results 2 10 Precision 2 11 Test report 2 Annex A (informative ) Bibliography Inside back coverBS 4401-3:1997 BSI 11-1998 iii Forewor

9、d ISO (the International Organization for Standardization) is a worldwide federation of national standards bodies (ISO member bodies). The work of preparing International Standards is normally carried out through ISO technical committees. Each member body interested in a subject for which a technica

10、l committee has been established has the right to be represented on that committee. International organizations, governmental and non-governmental, in liaison with ISO, also take part in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of ele

11、ctrotechnical standardization. Draft International Standards adopted by the technical committees are circulated to the member bodies for voting. Publication as an International Standard requires approval by at least 75% of the member bodies casting a vote. International Standard ISO1442 was prepared

12、 by Technical Committee ISO/TC34, Agricultural food products, Subcommittee SC6, Meat and meat products. This second edition cancels and replaces the first edition (ISO1442:1973), which has been technically revised. Annex A of this International Standard is for information only. Descriptors: Agricult

13、ural products, animal products, food products, meat, meat products, tests, determination of content, water, reference methods.iv blankBS4401-3:1997 BSI 11-1998 1 1 Scope This International Standard specifies a reference method for the determination of the moisture content of meat and meat products.

14、2 Definitions For the purposes of this International Standard, the following definitions apply. 2.1 moisture content of meat and meat products loss in mass obtained under the operating conditions specified in this International Standard, divided by the mass of the test portion moisture content is ex

15、pressed as a percentage by mass 2.2 test result the value of a characteristic obtained by carrying out a specified test method ISO5725-1 3 Principle Thorough mixing of the test portion with sand and drying to constant mass at 103C 2 C. 4 Material 4.1 Sand, clean, acid-washed, of a size such that it

16、passes through a sieve of aperture size 1,4mm and stays on a sieve of aperture size 250m. Dry the sand before use at 150C to160C and store in an airtight closed bottle. NOTEIf clean (acid-washed) sand is not available, the sand may be cleaned by the following procedure. Wash the sand with running wa

17、ter. Boil the sand with dilute hydrochloric acid, r 20= 1,19g/ml, diluted (1+1), for 30min while stirring continuously. Repeat the boiling operation with another portion of the acid until the acid no longer turns yellow after boiling. Wash the sand with distilled water until the test for chloride is

18、 negative. For storage, dry the sand at 150C to160C. 5 Apparatus Usual laboratory apparatus and, in particular, the following. 5.1 Mechanical or electrical equipment capable of homogenizing the laboratory sample. This includes a high-speed rotational cutter, or a mincer fitted with a plate with hole

19、s not exceeding 4,0mm in diameter. 5.2 Flat dish, made of porcelain or metal (e.g. nickel, aluminium, stainless steel), of diameter at least60mm and height about 25mm. 5.3 Thin glass rod, flattened at one end, slightly longer than the diameter of the dish (5.2). 5.4 Drying oven, electrically heated,

20、 capable of operating at 103C 2 C. 5.5 Desiccator, containing an efficient desiccant, such as silica gel. 5.6 Analytical balance, capable of weighing to the nearest 0,001g. 6 Sampling It is important that the laboratory receive a sample which is truly representative and has not been damaged or chang

21、ed during transport or storage. Sampling is not part of the method specified in this International Standard. A recommended sampling method is given in ISO3100-1. Proceed from a representative sample of at least200g. Store the sample in such a way that deterioration and change in composition are prev

22、ented. 7 Preparation of test sample Homogenize the laboratory sample with the appropriate equipment (5.1). Take care that the temperature of the sample material does not rise above 25C. If a mincer is used, pass the sample at least twice through the equipment. Fill a suitable airtight container with

23、 the prepared test sample, close the container and store in such a way that deterioration and change in composition are prevented. Analyse the test sample as soon as practicable, but always within 24h after homogenization. 8 Procedure NOTEIf it is required to check whether the repeatability limit(10

24、.2) is met, carry out two single determinations in accordance with 8.3 under repeatability conditions. 8.1 Preparation of the dish and sand Transfer to the dish (5.2) a quantity of sand (4.1) equal to three to four times the mass of the test portion (see8.2) and dry the dish, sand and glass rod (5.3

25、) for 30min in the oven (5.4) set at 103C. Allow the dish with its contents and the glass rod to cool in the desiccator (5.5) to room temperature and weigh to the nearest 0,001g (m 0 ).BS4401-3:1997 2 BSI 11-1998 8.2 Test portion Transfer between 5g to 8g of the prepared test sample (clause 7) to th

26、e prepared dish (8.1) and weigh the dish with its contents and the glass rod to the nearest 0,001g (m 1 ). 8.3 Determination 8.3.1 Mix the contents of the dish by means of the glass rod (5.3). NOTEIn cases of difficulty in mixing the test portion with sand, ethanol may be added as necessary. In this

27、 case, the ethanol should be evaporated gently before drying the sample in the oven. Heat the dish with its contents and the glass rod for2h in the oven (5.4) set at 103C. Remove the dish with its contents and the glass rod from the oven and place them in the desiccator (5.5). Allow the dish, its co

28、ntents and the glass rod to cool to room temperature, then weigh to the nearest0,001g. 8.3.2 Repeat the heating, cooling and weighing operations specified in 8.3.1 until the results of two successive weighings (m 2 ), separated by 1h of heating, do not differ by more than 0,1% of the mass of the tes

29、t portion. 9 Expression of results Calculate the moisture content, w, as a percentage by mass, using the following equation: where Report the result rounded to one decimal place. 10 Precision 10.1 Interlaboratory test Details of an interlaboratory test on the precision of the method are given in ref

30、. 3. The values derived from this interlaboratory test may not be applicable to concentration ranges and matrices other than those given. 10.2 Repeatability The absolute difference between two independent single test results, obtained using the same method on identical test material in the same labo

31、ratory by the same operator using the same equipment within a short interval of time, should not be greater than the value of r given by the formula where is the mean moisture content of both results, expressed as a percentage by mass. 10.3 Reproducibility The absolute difference between two single

32、test results obtained using the same method on identical test material in different laboratories with different operators using different equipment, should not be greater than the value of R given by the formula. where is the mean moisture content of both results, expressed as a percentage by mass.

33、11 Test report The test report shall specify the method in accordance with which sampling was carried out (if known); the method used; the test result(s) obtained; and if the repeatability has been checked, the final quoted result obtained. It shall also mention all operating details not specified i

34、n this International Standard, or regarded as optional, together with details of any incidents which may have influenced the result. The test report shall include all information necessary for the complete identification of the sample. m 0 is the mass, in grams, of the dish, rod and sand (8.1); m 1

35、is the mass, in grams, of the dish containing the test portion, rod and sand, before drying (8.2); m 2 is the mass, in grams, of the dish containing the test portion, rod and sand, after drying (8.3.2). w m 1 m 2 m 1 m 0 -100 % = r 0,593 %0,0017 w + = w R 0,797 %0,004 71w + = wBS4401-3:1997 BSI 1998

36、 Annex A (informative) Bibliography 1 ISO 3100-1:1991, Meat and meat products Sampling and preparation of test samples Part1:Sampling. 2 ISO 5725-1:1994, Accuracy (trueness and precision) of measurement methods and results Part1:General principles and definitions. 3 Nordic Committee on Food Analysis

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