67.120.20 - Poultry and eggs
ICS 67.120.20 Details
Poultry and eggs
Geflugel. Eier
Volailles et oeufs
Perutnina in jajca
General Information
Frequently Asked Questions
ICS 67.120.20 is a classification code in the International Classification for Standards (ICS) system. It covers "Poultry and eggs". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 10 standards classified under ICS 67.120.20 (Poultry and eggs). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
This document specifies a liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of fipronil and metabolites (including fipronil-desulfinyl, fipronil-sulfide and fipronil-sulfone) residues in eggs and egg products.
- Standard13 pagesEnglish languagesale 15% off
SCOPE
1.1 This specification covers the requirements for design and construction of evaluation devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited, to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in either SI units or inch-pound units are to be regarded separately as standard. The values stated in each system may not be exact equivalents; therefore, each system shall be used independently of the other. Combining values from the two systems may result in non-conformance with the standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Technical specification3 pagesEnglish languagesale 15% off
This European Standard specifies a method to check one of the cleanliness aspects of feather and down ready to be used through the determination of the amount of undissolved and solved matter present in the aqueous extract.
- Standard7 pagesEnglish languagee-Library read for1 day
This document specifies a procedure that can be used to determine the HADH activity in poultry meat samples by spectrophotometry. The results can provide an indication whether poultry breast meat has been previously frozen based on the ratio of relative HADH activity, and can be used to verify the labelling of poultry breast meat sold as chilled poultry. When meat is frozen and thawed, the muscle mitochondria are damaged and the HADH enzyme is released into the intracellular fluid. The relative increase in a result above a value of 0,5 for the amount ratio of HADH found in fluid pressed activity from a sample before and after laboratory freezing can be used to indicate whether it freezing, indicates that the sample has been previously frozen. The HADH activity is determined using a spectrophotometric procedure.
This protocol document is applicable specifically to chicken and turkey breast meat but can be used for other cuts and/or species with appropriate limit values. Additional validation can be required.
The method document is not applicable to minced meat or to poultry preparations.
The compliance assessment process is not part of this document.
- Draft15 pagesEnglish languagee-Library read for1 day
This document specifies a procedure that can be used to determine the HADH activity in poultry meat samples by spectrophotometry. The results can provide an indication whether poultry breast meat has been previously frozen based on the ratio of relative HADH activity, and can be used to verify the labelling of poultry breast meat sold as chilled poultry. When meat is frozen and thawed, the muscle mitochondria are damaged and the HADH enzyme is released into the intracellular fluid. The relative increase in a result above a value of 0,5 for the amount ratio of HADH found in fluid pressed activity from a sample before and after laboratory freezing can be used to indicate whether it freezing, indicates that the sample has been previously frozen. The HADH activity is determined using a spectrophotometric procedure.
This protocol document is applicable specifically to chicken and turkey breast meat but can be used for other cuts and/or species with appropriate limit values. Additional validation can be required.
The method document is not applicable to minced meat or to poultry preparations.
The compliance assessment process is not part of this document.
- Draft15 pagesEnglish languagee-Library read for1 day