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Division 1.2 Analytical methods to be used are as follows:

United Kingdom

Original text. Later amendments are not shown.

  1. 1.2.1.

    nitrogen: Determination of the nitrogen content in meat and meat products — Kjeldahl method,

  2. 1.2.2.

    moisture: Determination of the moisture content in meat and meat products — ISO 1442 — 1973,

  3. 1.2.3.

    fats: Determination of the total fat content in meat and meat products — Extraction with light petroleum after hydrolysis with hydrochloric acid,

  4. 1.2.4.

    ash: Determination of the ash content in meat and meat products — ISO 936 — 1978.