OMB Meeting Book (June 22, 2017)
99
CODEX STAN 234-1999
53
Processed Meat and Poultry Products and Soups and Broths Processed meat and poultry products Tin
AOAC 985.16 (Codex general method)
Atomic absorption spectrophotometry
II
Processed meat and poultry products Nitrogen/protein
ISO 937
Titrimetry
II II
Bouillons and Consommés (soups and broths) Bouillons and Consommés (soups and broths Bouillons and Consommés (soups and broths Bouillons and Consommés (soups and broths)
Amino nitrogen
AIIBP Method No 2/7
Volumetry (modified Van Slyke)
Creatinine
AIIBP Method No 2/5
HPLC
II
Nitrogen, total
AOAC 928.08
Kjeldahl
II
Sodium chloride
AIIBP Method No 2/4
Potentiometric titration (chloride expressed as sodium chloride)
II
Canned corned beef
Lead
AOAC 972.25 (Codex general method)
Atomic absorption spectrophotometry
II
Canned corned beef
Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin (Products in tinplate and other containers)
AOAC 973.31 (Codex general method)
Colorimetry
II
Canned corned beef
ISO 2918
Colorimetry
IV
Canned corned beef
AOAC 985.16 (Codex general method)
Atomic absorption spectrophotometry
II
Cooked cured chopped meat Cooked cured chopped meat
Fat
ISO 1443
Gravimetry (extraction)
I
Lead
AOAC 972.25 (Codex general method)
Atomic absorption spectrophotometry
II
Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat
Nitrites Nitrites
AOAC 973.31 (Codex general method)
Colorimetry Colorimetry
II
ISO 2918
IV
Tin
AOAC 985.16 (Codex general method)
Atomic absorption spectrophotometry
II
Cooked cured ham
Fat
ISO 1443
Gravimetry (extraction)
I
Made with FlippingBook