OMB Meeting Book (June 22, 2017)

100

CODEX STAN 234-1999

54

Processed Meat and Poultry Products and Soups and Broths Cooked cured ham Gelatin, added

Described in the Standard

Calculation

I

Cooked cured ham

Lead

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

II

Cooked cured ham Cooked cured ham Cooked cured ham

Nitrites Nitrites

AOAC 973.31 (Codex general method)

Colorimetry Colorimetry

II

ISO 2918 ISO 937

IV

Protein (conversion factor 6.25)

Titrimetry, Kjeldahl digestion

II

Cooked cured ham

Tin

AOAC 985.16 (Codex general method)

Atomic absorption spectrophotometry

II

Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder Cooked cured pork shoulder

Fat

ISO 1443

Gravimetry (extraction)

I I

Gelatin, added

Described in the Standard

Calculation

Lead

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

II

Nitrites Nitrites Protein

AOAC 973.31 (Codex general method)

Colorimetry Colorimetry

II

ISO 2918 ISO 937

IV

Titrimetry, Kjeldahl digestion

II II

Tin

AOAC 985.16 (Codex general method)

Atomic absorption spectrophotometry

Luncheon meat Luncheon meat

Fat

ISO 1443

Gravimetry (extraction)

I

Lead

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

II

Luncheon meat

Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt

AOAC 973.31 (Codex general method)

Colorimetry

II

Luncheon meat

ISO 2918

Colorimetry

IV

Luncheon meat

Tin

AOAC 985.16 (Codex general method)

Atomic absorption spectrophotometry

II