I N TE RN ATI ON S TAN AL D ARD I N TE RN ATI ON AL ORG AN I ZATI ON M e at an d t en t Vi an d es Fi rst U DC et 63 Descri ptors : l M E XAYH AP OJ ( H AI I S TAN D AR D I ZATI ON m e at prod u ct s ( Referen ce pro d u i t s ed i ti on FOR - ; i b as e de vi an d e - OPI - ‘ AH W3 AU W5 I l -I O CTAH AAP TM A~ WW ORG AN l S ATi ON Det ermi n at i on - of total DE N ORM ALI S ATI ON ph o s ph o ru s me t h o d ) D e ’ t ermi n at i on de la t en eu r en p h o s ph o re ( Me’ th od e de rd f kren ce) 74- 4- Ref : 43 847 an i m al I N TE RN ATI ON ALE prod u cts, m e at , ch emi cal an al ysi s, d et e rmi n at i o n of ten t, N o I S0 2294- 974 ( E) ph osph oru s Pri ce base d on pag e s I S0 of ( th e I n t e rn at i o n al n at i o n al I n t e rn at i o n al Member up ri g h t an d Member S t an d ar d s by th e I n t e rn at i o n al I S O/TC Apri l It to be S t an d ar d s Bo d i e s I S0 by Te ch n i cal a Te ch n i cal Co mmi t t ee l i s o n th e wi t h I S O, t h ei r f e d e r at i o n of al s o d e ve l o p i n g Co mmi t t ees Co m m i t t ee I n t e rn at i o n al Te ch n i cal bef ore wo r k t ake set o rg an i z at i o n s , p art Commi t t ees ac c e p t an c e E ve r y h as b e e n in th e wo r k ar e ci rcu l at e d as I n t e rn at i o n al Co u n ci l I S0 Ag ri cu l t u ral food 2294 wa s pr o d u ct s , ap p r o ve d by th e Member d r a wn an d up ci rcu l at e d by to Te ch n i cal th e Co m m i t t ee Member of th e f o l l o wi n g co u n t ri e s Fr an c e Be l g i u m G erm an y P o r t u g al Braz i l H u n g ary Sou t h Bu l g ari a I ndi a S p n Ch i l e I re l an d Th E g yp t , Bo d i e s in I s rae l Rep I n t e rn at i o n al in S t an d ar d Ch em i s t s Member Bo d y h as expres s ed for Af ri ca, Re p of l an d Tu r ke y U n i ted New Ze al an d al s o been ap p r o ve d by ( AOAC ) Org an i z at i o n S wi t z e rl an d of : P o l an d N e t h e r l an d s Ar ab I n t e rn at i o n al An al yt i cal P ri n t e d Bod i es Au s t ri a D e n m ar k in ap p r o val Cz e c h o s l o vaki a No t h at I S0 Th e 971 h as b e e n Th i s on wh i ch i s a wo r l d wi d e Bo d i e s ) t h rou g h for ad o p t e d for St an d ard i z at i o n ) Member ou t a s u bj e ct represen t ed S t an d ar d 4, carri e d in for ( I S0 n o n - g o ve r n m e n t al , I n t e rn at i o n al the is i n t e re s t e d g o ve r n m e n t al D raf t i n s t i t u t es S t an d ar d s Bod y h as th e to Or g an i z at i o n s t an d ar d s d i s ap p ro val of St an d ard i z at i o n , th e d o cu men t 974 l th e Ki n g d o m As s o ci at i o n of Of fi ci al I N TERN ATI ON AL Meat an d ten t SCOP E I S0 STAN D ARD meat prod u cts ( Referen ce AN D FI ELD OF Determi n ati on - of total 2294- 974 ph osph oru s meth od ) APPLI CATI ON Di ss ol ve 60 g of ci tri c aci d mo n oh yd rat e [ CH , ( CO, H ) COH ( CO, H ) CH , ( CO, H ) H , O] Th i s for I n tern ati on al th e meat St an d ard d etermi n ati on an d meat of speci fi es th e total ( E) a referen ce ph o sph o ru s met h o d co n t en t wat er an d ad d 85 ml of n i tri c in aci d 50 ml of ( 2) of prod u cts 3 Grad u al l y ad d sol u ti on to sol u ti on 2, wh i l e sti rri n g RE FE RE N CE S l SO/R 936, Meat an d meat pro d u ct s - Determi n ati on of To aci d 00 ( 2) ml an d of ml wat er of ad d di sti l l ed su ccessi vel y 35 ml of n i tri c q u i n ol i n e ash Grad u al l y I S0 31 00 , M eat an d meat prod u ct s - Sampl i n g ) sti rri n g Fi l ter, DEFI N I TI ON total ph o sph o ru s ten t of t en t an d ph o sph o ru s meat an d d etermi n ed express ed as a meat by prod u ct s th e : Th e ad d proced u re percen t ag e by mas s Store th e to roo m th e mi xtu re 3, wh i l e t emperat u re acet o n e an d d i l u te to 000 ml wi t h reag en t in a wel l - stoppered pl asti cs bottl e in th e AP P ARATU S PRI N CI P LE aci d s of a test Preci pi tati on An al tern ati ve cl au se porti on of ph o sph o mol ybd at e wi th th e Dryi n g met h o d ph os ph oru s an d of su l ph u ri c wei g h i n g mi n eral i zati on of an d as th e is q u i n ol i n e reag en t s d escri bed pl ate wi t h sh al l be of wat er or recog n i zed wat er of an al yti cal eq u i val en t An al yti cal Kj el d ah l th e aci d , N i tri c Preci pi tati n g aci d , pz o pz O I , 84 g /ml I , 40 70 g in g /ml si ze, exceed i n g fi tted wi t h a mm 50 ml capaci t y, or a l o n g - n ecked on posi ti on wh i ch in th e s u ch fl ask a way ( 3) th at can th e be h eat ed s ou rce of the stag e of sod i u m ml draft of is th at th e l evel a of pl ate on l y part th e of th e of th e l i q u i d as bes t o s l ower part wal l For of h eati n g provi d ed of th e th e by wi t h fl ask fl ask h eat g as, a wh i ch is a su i tabl e ci rcu l ar i s expo s ed h ol e, to th e fl ame of 50 th e d evi ce reag en t ( N a, Mo 0, 2H 20 ) at l aboratory n ot bal an ce d evi ce, t o u ch es Su ct i on d u ri n g presen t mi n cer, d i ameter fl ask, i n cl i n ed s u ch At of test Su l ph u ri c Di sso l ve an d fl ask H eat i n g an bel o w speci fi ed , sh al l on l y ot h erwi se reag en t pu ri ty in in n ot in u s ed meat h ol es rou n d - bott om Di sti l l ed eq u i pmen t Mech an i cal preci pi tate RE AG E N TS Al l l aborat ory n i tri c I O qu al i ty ) of at of U su al be ml h pen t oxi d e Mi n eral i zati on 80 sol u ti on 24 d ark th i s for water ph o s ph o ru s d escri bed , ad d Leave water mo l ybd at e th e d evi ce, to remo ve th e aci d fu mes evol ved 5 ( P d i g esti on d i h yd rate 6 Fri tted g l ass fi l ter, pore d i ameter to pm 6) I S0 2294- 974 El ectri cal l y trol , h eat ed wh i ch Con i cal can be su ct i on Desi ccat or, ( E) Past eu r d ryi n g ad j u sted oven , to 60 wi th + 20 Tran sfer temperatu re fl ask provi d ed pi pette wi th an effecti ve d esi ccan t of n i tri c 50 ml Pro ceed I S0 St ore Determi n ati on Ad d 50 a represen tat i ve sampl e s u ch in sampl e co mpos i in are ti on ml of at l east 200 g, See a d eteri orati on th at way an d preven t ed of in Al l ow to Fi l ter co to l i qu i d g l ass an d d evi ce or 50 ml beaker wat er sh ou l d ( 3) to Ad d t h en th e or be ml abou t l i qu i d in th e boi l th e previ ou sl y temperat u re of 60 an d to th e + 20 mi n on a h otpl ate d u ri n g cool i n g , swi rl ti mes t h rou g h been for ( 5) temperatu re; fou r su cti on h as a wi th vo l u me reag en t ro om th ree u n d er i n to ( 3) fl ask a wat ch wei g h ed fl ask preci pi tati n q th e su ct i on t en t s wh i ch th e total i cal wi th pl aced th e th e ch an g e from 0 Th e or q u an ti tati vel y ri n si n g aci d beaker SAM PLE l i qu i d fl ask, Co ver th e i cal “C ‘ C, n earest fri tted g l ass h eat ed cool ed for in th e fi l ter 30 ( 6) , mi n at d esi ccat or a ( 9) mg P ROC E D U R E Was h th e preci pi tate porti on s Preparati on M ake th e of sampl e t h rou g h th e test meat mi n cer sampl e tai n er an d store ch an g e composi ti on soon th e If as possi bl e, met h o d th e stan d i n g it in is th e a fork Test in passi n g ( ) s u ch are in n ot by an d a compl et el y a way to cas e 4, l i qu i d 24 Kee p th e cl o sed th e h, accord i n g Dry after sampl e t est remai n i n g in th e as pas s ag e o ccu r on th e Co o l in ( 3) , 00 Se e g, al so abo u t n o te to th e g of N OTE 20 boi l i n g ml of th e test ( 2) an d s o me g l ass bead s th e abou t 40 ” for in an from th e mi n , cool , i n cl i n ed verti cal ) an d posi ti on on t h en th e ad d ( at an h eat i n g ( 7) at d esi ccat or - t wo If th e a temperat u re ( 9) an d d etermi n ati on s th e mass an al y Bl an k i cal ou t xi s wi a bl an k of of wei g h th e on d ri ed a smal l er th test in proced u re bu t th e to s ame preci pi tate test paral l el an d omi tti n g E XP RE SSI ON ml of an g l e d evi ce of ( 4) su l ph u ri c Met h o d Cal cu l at e of th e ph o s ph oru s OF test is th e s ame ’ h eat to s o mewh at carbon i ze, pi pette g en tl y more ad d ( 0) operati on u n ti l u n ti l stron g l y mo re an d th e th e n i tri c soon aci d t i n u e evol u ti on foami n g As of Fi n al l y, wh e n fu mes th e l i qui d h as ad d h as as t h e by ceased mi n i mi zi n g of a fl ask) th e ml mi xtu re mean s of starts wat er a evaporati on pear- sh aped g l ass of bu l b Repeat bro wn fu mes h as ceas ed col ou rl ess, boi l wat er g en tl y ( for i n serted mg 750 mg , n earest t est sampl e more t h an i tsel f, of u si n g al l th e mass , by expres sed me an s 7x x -= m, h eat in for exampl e th e percen t ag e as t h e formu l a ml 3, 20 7"0 th e mO “I i s th e mas s , th e IS by in g rams, mas s, bd at e of in th e t est g rams, preci pi porti on ; of q u i n ol i n e th e tate u n ti l n eck of Past eu r h eati n g an d for wh ere Take of “C Th en appear th e an al ysi s 00 as th e resu l t mi n , repeatabi l i ty th e ari th meti c provi d ed d etermi n ati on s, Coo l , 20 formu l a co n ten t, by aci d th e beco me + porti on an d ph o sph o ru s ph o s l ph o mol y wh i te 60 q u an ti ti es mO fl ask to on to RE SU LTS cal cu l ati on , 03 th e fl ask ml porti on wi t h th e th e pen t oxi d e ( ) H eat 25 ti me, t est s ame fl ask th e wi t h s ame or ch i ps Pl ace H eat aci d from th e sampl e n i tri c preci pi tate t i mes at 4, Mi n eral i zati on Ad d o ven th e ou t repeat th e n earest fl ask fi ve th orou g h l y porti on porti on to th e fi l ter wat er, to reag en t s, i n to th e th i s h Carry Wei g h , on u si n g fi l ter Carry m ay th e th e an y wat er, an d sampl e I O test taki n g t wi ce d eteri orati on An al ys e an al yzed th e before l east r- ti g h t, separat i on h o mo g en i ze i mmed i atel y th at cl au se i mmed i atel y mi n cer, at mi xi n g wi th i n or it fi l l ed, preven t ed an y Th erefore, wi t h in bu t g i ven sampl e th ro u g h was h h o mo g en e o u s h o mo g en eo u s in sampl e of are sati sfi ed th at me an th e of th e d i ti on s t wo of ( see 2) me an s of th e Report pen t oxi d e th e resu l t per 00 to g of th e n earest sampl e 0, Ol g of ph o s ph o ru s I S0 rod Repeatabi l i ty several t en t s Th e d i fferen ce carri ed s ame ou t be t we en an al yst pen to xi d e th e si mu l tan eou sl y sh al l per n ot 00 be g of resu l ts or g reater in of t wo rapi d t h an g of by th e ph o sph o ru s H eat N OTE ON d esi red , mi n eral i zati on u si n g Th en pro ceed Take up u si n g a 30 a 50 th e as fol l ows as h sti rri n g ml mi n on accord i n g TEST an d Di l u te ad d th e to abo u t was h i n g s 75 to th e ml a boi l i to n g wat er bath Al l ow to cool , an d RE P ORT met h o d can be d escri bed carri ed in ou t I SO/R by 936 test report obtai n ed it speci fi ed in opti on al , : i n fl u en ced th e water, fl ask P R OC E D U RE th e i n ci n erati on wi t h i cal sampl e Th e If for pro ceed 1 th e ( E) d etermi n at i on s s u cces si o n 0, 02 t i mes of 22 44974 i cal in rod to fl ask ml d of cen t rat ed d i ssol u ti on Was h th e n i tri c Tran sfer ash i n g d i sh aci d th e an d th i s as th e sh ow al so th e men t i on I n tern ati on al wel l as an y met h o d an y u s ed operati n g Stan d ard , ci rcu mst an ces an d th e resu l t d i ti on s or n ot reg ard ed th at m ay as h ave resu l t ( 2) , l i qu i d th e sh al l sh al l to sti rri n g Th e report i d en ti fi cati on sh al l of i n cl u d e th e al l d etai l s req u i red for compl et e sampl e This page intentionally left blank This page intentionally left blank This page intentionally left blank