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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
Nitrites
AOAC 973.31 (Codex general method)
Colorimetry
II
Cooked cured ham
Nitrites
ISO 2918
Colorimetry
IV
Cooked cured ham
Protein (conversion
factor 6.25)
ISO 937
Titrimetry, Kjeldahl digestion
II
Cooked cured ham
Tin
AOAC 985.16 (Codex general method)
Atomic absorption
spectrophotometry
II
Cooked cured pork shoulder
Fat
ISO 1443
Gravimetry (extraction)
I
Cooked cured pork shoulder
Gelatin, added
Described in the Standard
Calculation
I
Cooked cured pork shoulder
Lead
AOAC 972.25 (Codex general method)
Atomic absorption
spectrophotometry
II
Cooked cured pork shoulder
Nitrites
AOAC 973.31 (Codex general method)
Colorimetry
II
Cooked cured pork shoulder
Nitrites
ISO 2918
Colorimetry
IV
Cooked cured pork shoulder
Protein
ISO 937
Titrimetry, Kjeldahl digestion
II
Cooked cured pork shoulder
Tin
AOAC 985.16 (Codex general method)
Atomic absorption
spectrophotometry
II
Luncheon meat
Fat
ISO 1443
Gravimetry (extraction)
I
Luncheon meat
Lead
AOAC 972.25 (Codex general method)
Atomic absorption
spectrophotometry
II
Luncheon meat
Nitrites, potassium
and/or sodium salt
AOAC 973.31 (Codex general method)
Colorimetry
II
Luncheon meat
Nitrites, potassium
and/or sodium salt
ISO 2918
Colorimetry
IV
Luncheon meat
Tin
AOAC 985.16 (Codex general method)
Atomic absorption
spectrophotometry
II
100