OMB Meeting Book (June 22, 2017)

99

CODEX STAN 234-1999

53

Processed Meat and Poultry Products and Soups and Broths Processed meat and poultry products Tin

AOAC 985.16 (Codex general method)

Atomic absorption spectrophotometry

II

Processed meat and poultry products Nitrogen/protein

ISO 937

Titrimetry

II II

Bouillons and Consommés (soups and broths) Bouillons and Consommés (soups and broths Bouillons and Consommés (soups and broths Bouillons and Consommés (soups and broths)

Amino nitrogen

AIIBP Method No 2/7

Volumetry (modified Van Slyke)

Creatinine

AIIBP Method No 2/5

HPLC

II

Nitrogen, total

AOAC 928.08

Kjeldahl

II

Sodium chloride

AIIBP Method No 2/4

Potentiometric titration (chloride expressed as sodium chloride)

II

Canned corned beef

Lead

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

II

Canned corned beef

Nitrites, potassium and/or sodium salt Nitrites, potassium and/or sodium salt Tin (Products in tinplate and other containers)

AOAC 973.31 (Codex general method)

Colorimetry

II

Canned corned beef

ISO 2918

Colorimetry

IV

Canned corned beef

AOAC 985.16 (Codex general method)

Atomic absorption spectrophotometry

II

Cooked cured chopped meat Cooked cured chopped meat

Fat

ISO 1443

Gravimetry (extraction)

I

Lead

AOAC 972.25 (Codex general method)

Atomic absorption spectrophotometry

II

Cooked cured chopped meat Cooked cured chopped meat Cooked cured chopped meat

Nitrites Nitrites

AOAC 973.31 (Codex general method)

Colorimetry Colorimetry

II

ISO 2918

IV

Tin

AOAC 985.16 (Codex general method)

Atomic absorption spectrophotometry

II

Cooked cured ham

Fat

ISO 1443

Gravimetry (extraction)

I