BS ISO 23776:2021 - Meat and Meat Products. Determination of Total Phosphorous Content

Standard Number: BS ISO 23776:2021

Pages: 28

Released: 2021-08-02

ISBN: 978 0 539 05872 7

Status: Standard

Overview

The BS ISO 23776:2021 standard is an essential document for professionals in the meat and meat products industry. This standard provides a comprehensive methodology for the determination of total phosphorous content in meat and meat products. Released on August 2, 2021, and spanning 28 pages, this document is a critical resource for ensuring quality and compliance in the food industry.

Why is Phosphorous Content Important?

Phosphorous is a vital mineral that plays a crucial role in various biological processes, including the formation of bones and teeth, energy production, and the regulation of acid-base balance in the body. In the context of meat and meat products, the accurate determination of phosphorous content is essential for several reasons:

• Quality Control: Ensuring that meat products meet the required nutritional standards.
• Regulatory Compliance: Adhering to food safety regulations and standards set by health authorities.
• Consumer Safety: Providing accurate nutritional information to consumers, which is crucial for those with dietary restrictions or health conditions.

Key Features of BS ISO 23776:2021

The BS ISO 23776:2021 standard offers a detailed and scientifically validated method for determining the total phosphorous content in meat and meat products. Some of the key features include:

• Comprehensive Methodology: Detailed procedures and guidelines for accurate phosphorous determination.
• International Standard: Recognized globally, ensuring consistency and reliability across different regions and markets.
• Up-to-Date Information: Incorporates the latest scientific research and technological advancements in the field.
• Clear Instructions: Easy-to-follow steps and instructions, making it accessible for both experienced professionals and newcomers in the industry.

Who Should Use This Standard?

The BS ISO 23776:2021 standard is designed for a wide range of professionals and organizations involved in the meat and meat products industry, including:

• Food Scientists and Technologists: Ensuring the accuracy and reliability of phosphorous content measurements.
• Quality Control Managers: Maintaining high standards of product quality and safety.
• Regulatory Authorities: Verifying compliance with food safety regulations and standards.
• Meat Producers and Processors: Implementing best practices for product quality and consumer safety.

Benefits of Implementing BS ISO 23776:2021

Adopting the BS ISO 23776:2021 standard offers numerous benefits for organizations in the meat and meat products industry:

• Enhanced Product Quality: Ensuring that meat products meet the highest standards of nutritional content and safety.
• Regulatory Compliance: Meeting the requirements of national and international food safety regulations.
• Consumer Trust: Providing accurate and reliable nutritional information, fostering consumer confidence and loyalty.
• Competitive Advantage: Demonstrating a commitment to quality and safety, setting your products apart in the market.

Conclusion

The BS ISO 23776:2021 standard is an invaluable resource for anyone involved in the meat and meat products industry. By providing a rigorous and scientifically validated method for determining total phosphorous content, this standard helps ensure product quality, regulatory compliance, and consumer safety. Whether you are a food scientist, quality control manager, regulatory authority, or meat producer, implementing this standard will enhance your operations and contribute to the overall success of your organization.

BS ISO 23776:2021

This standard BS ISO 23776:2021 Meat and meat products. Determination of total phosphorous content is classified in these ICS categories:

• 67.120.10 Meat and meat products
• 67.120.10 Meat and meat products

This document specifies three methods for the determination of the total phosphorous content of all kinds of meat and meat products, including poultry and livestock:

• the inductively coupled plasma optical emission spectrometry (ICP-OES) method;

• the spectrometric method;

• the gravimetric method.

For the ICP-OES method, the limit of detection (LOD) is 1,0 mg/kg and the limit of quantification (LOQ) is 3,0 mg/kg if the mass of the test portion is 0,5 g and the constant volume is 50 ml.