# Commission Regulation (EEC) No 2429/86 of 31 July 1986 on the procedure for determining the meat content of meat preparations and preserves falling within subheading ex 16.02 B III b) 1) of the nomenclature contained in the Annex to Regulation (EEC) No 2184/86, Division 1.2: The methods of analysis to be used are as follows:

Extent: E+W+S+N.I.

1.2.1. Nitrogen: determination of the nitrogen content in meat and meat-based products — ISO 937: 1978.
1.2.2. Moisture: determination of the moisture content in meat and meat-based products — ISO 1442: 1973.
1.2.3. Fat: determination of the total fat content in meat and meat-based products — ISO 1443: 1973.
1.2.4. Ash: determination of the ash content in meat and meat-based products — ISO 936: 1978.

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Source: https://www.legislation.gov.uk/eur/1986/2429/annex/division/1/division/1.2 (the official version)
Page: https://openlegislation.uk/eu-regulation-1986-2429/annex/division-1/division-1.2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.