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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
Bouillons and Consommés
(soups and broths)
Amino nitrogen
AIIBP Method No 2/7
Volumetry (modified Van Slyke)
II
Bouillons and Consommés
(soups and broths
Creatinine
AIIBP Method No 2/5
HPLC
II
Bouillons and Consommés
(soups and broths
Nitrogen, total
AOAC 928.08
Kjeldahl
II
Bouillons and Consommés
(soups and broths)
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
AOAC 973.31 (Codex general method)
Colorimetry
II
Canned corned beef
Nitrites, potassium
and/or sodium salt
ISO 2918
Colorimetry
IV
Canned corned beef
Tin (Products in
tinplate and other
containers)
AOAC 985.16 (Codex general method)
Atomic absorption
spectrophotometry
II
Cooked cured chopped meat
Fat
ISO 1443
Gravimetry (extraction)
I
Cooked cured chopped meat
Lead
AOAC 972.25 (Codex general method)
Atomic absorption
spectrophotometry
II
Cooked cured chopped meat
Nitrites
AOAC 973.31 (Codex general method)
Colorimetry
II
Cooked cured chopped meat
Nitrites
ISO 2918
Colorimetry
IV
Cooked cured chopped meat
Tin
AOAC 985.16 (Codex general method)
Atomic absorption
spectrophotometry
II
Cooked cured ham
Fat
ISO 1443
Gravimetry (extraction)
I
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