ISO 2917:1999

Published (Edition 2, 1999)

This standard was last reviewed and confirmed in 2022. Therefore this version remains current.

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Abstract

This International Standard specifies the reference method for measuring the pH of all kinds of meat and meat

products, including poultry.

The method is applicable to products which may be homogenized and also to non-destructive measurements on

carcass meat, quarters and muscles.

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