BS ISO 4134:2021 - Meat and Meat Products: Determination of L-(+)-Glutamic Acid Content

Discover the essential standard for the determination of L-(+)-glutamic acid content in meat and meat products with the BS ISO 4134:2021. This comprehensive reference method is a must-have for professionals in the food industry, ensuring accuracy and consistency in the analysis of this crucial amino acid.

Overview

The BS ISO 4134:2021 standard provides a detailed methodology for the determination of L-(+)-glutamic acid content in meat and meat products. Released on July 30, 2021, this standard is the latest in ensuring that food products meet the necessary quality and safety standards. With 24 pages of in-depth information, it serves as an invaluable resource for laboratories, quality control departments, and regulatory bodies.

Key Features

• Standard Number: BS ISO 4134:2021
• Pages: 24
• Release Date: 2021-07-30
• ISBN: 978 0 539 06212 0
• Status: Standard

Why L-(+)-Glutamic Acid?

L-(+)-glutamic acid is a naturally occurring amino acid that plays a vital role in the flavor profile of meat products. It is a key component in the umami taste, which is often described as savory or meaty. Accurate determination of its content is crucial for food manufacturers aiming to maintain product quality and meet consumer expectations.

Benefits of Using BS ISO 4134:2021

Implementing the BS ISO 4134:2021 standard in your processes offers numerous benefits:

• Consistency: Ensure uniformity in testing methods across different batches and production lines.
• Accuracy: Achieve precise measurements of L-(+)-glutamic acid content, enhancing product quality.
• Compliance: Meet international standards and regulations, facilitating global trade and market access.
• Consumer Satisfaction: Deliver products that meet taste and quality expectations, boosting brand reputation.

Who Should Use This Standard?

The BS ISO 4134:2021 standard is designed for a wide range of professionals in the food industry, including:

• Food Scientists: Conduct research and development to improve product formulations.
• Quality Control Specialists: Ensure that products meet quality and safety standards.
• Regulatory Bodies: Monitor compliance with food safety regulations.
• Laboratories: Perform accurate and reliable testing of meat products.

Conclusion

Incorporating the BS ISO 4134:2021 standard into your operations is a strategic move towards achieving excellence in meat product quality. By adhering to this reference method, you can ensure that your products not only meet but exceed industry standards, providing consumers with the best possible taste and quality.

Invest in the BS ISO 4134:2021 today and take a significant step towards enhancing your product offerings and maintaining a competitive edge in the food industry.

BS ISO 4134:2021

This standard BS ISO 4134:2021 Meat and meat products. Determination of L-(+)-glutamic acid content. Reference method is classified in these ICS categories:

• 67.120.10 Meat and meat products

This document specifies the spectrophotometer method and the light absorption microplate reader method for the determination of the free L-(+)-glutamic acid content of meat and meat products.

This document is applicable to meat and meat products, including livestock and poultry products.