Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)RegulationsRegulations regarding the Classification, Packing and Marking of certain Raw Processed Meat Products intended for sale in the Republic of South Africa15. Methods of analysis |
| (1) | The test samples shall be prepared in accordance with the latest version of the Association of Analytical Communities’ (AOAC) methods on the preparation of test samples for meat and meat products, i.e. AOAC 983.18, or any other international recognised alternative method. |
| (2) | The determination of the composition of the raw processed meat products shall be done in accordance with the methods set out in Table 2 below, or any other international recognised alternative methods providing equivalent results: Provided that at all times the most recently published version of the listed methods or their alternatives shall be used: |
TABLE 2 |
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RECOMMENDED METHODS OF ANALYSIS |
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Parameter |
Test Method |
Principle |
Type |
Meat content |
AOAC 928.08 |
Nitrogen determination, calculation |
I |
ISO 937:1978 (Protein [conversion factor 6.25]) |
Titrimetry, Kjeldahl digestion |
II |
|
Fat content |
ISO 1443-1973 (Codex general method for processed meat and poultry products) |
Gravimetry (Extraction) |
I |
AOAC 960.39 |
Soxhlet Ether Extraction |
- |
|
Moisture content |
ISO 1442:1997 |
Moisture determination |
- |
AOAC 985.14 |
Moisture in Meat and Meat Product |
- |
|
Soya Protein content |
AOAC 988.10 |
Protein/Soy Protein, Enzyme-Linked Immunosorbent Assay |
- |
Starch content |
ISO 13965-1998 |
Determination of Starch and Glucose content – Enzymatic Method |
- |
Calcium content, Determination of calcium content for mechanically recovered meat (MRM) only |
PEARSON – Pearson’s Chemical Analysis of Foods (8th edition), 1981 H. Egan, R.S. Kirk and R. Sawyer – Longman Scientific. Pages 27-28 |
Determination of calcium by atomic absorption spectrophotometry |
- |
AOAC 983.19 |
Determination of calcium in Mechanically Separated Poultry and Beef |
- |
|