Meat and meat products — Determination of ash (Reference method)

Meat and meat products — Determination of total ash

Meat and meat products — Determination of nitrogen content (Reference method)

Meat and meat products — Determination of nitrogen content — Reference method

Meat and meat products — Determination of moisture content

Meat and meat products — Determination of moisture content (Reference method)

Meat and meat products — Determination of moisture content — Reference method

Meat and meat products — Determination of total fat content

Meat and meat products — Determination of free fat content

Meat and meat products — Determination of free fat content

Definitions of living animals for slaughter — Porcines

Meat and meat products — Determination of chloride content — Part 1: Volhard method

Meat and meat products — Determination of chloride content — Part 2: Potentiometric method

Meat and meat products — Determination of chloride content (Reference method)

Meat and meat products — Aerobic count at 30 degrees C (Reference method)

Meat and meat products — Enumeration of micro-organisms — Colony count technique at 30 degrees C (Reference method)

Meat and meat products — Determination of total phosphorus content (Reference method)

Meat and meat products — Measurement of pH (Reference method)

Meat and meat products — Measurement of pH — Reference method

Meat and meat products — Determination of nitrite content (Reference method)

Meat and meat products — Determination of nitrate content (Reference method)

Meat and meat products — Sampling — Part 1: Taking primary samples

Meat and meat products — Sampling and preparation of test samples — Part 1: Sampling

Meat and meat products — Sampling and preparation of test samples — Part 2: Preparation of test samples for microbiological examination

Meat and meat products — Determination of L(-)- hydroxyproline content (Reference method)

Meat and meat products — Determination of hydroxyproline content

Meat and meat products — Detection of salmonellae (Reference method)

Meat and meat products — Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli — (Reference method)

Definitions of living animals for slaughter — Bovines

Living animals for slaughter — Vocabulary — Bovines

Definitions of living animals for slaughter — Ovines

Definitions of living animals for slaughter — Horses

Meat and meat products — Determination of glucono-delta-lactone content (Reference method)

Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method

Meat and meat products — Determination of L-(+)- glutamic acid content — Reference method

Meat and meat products — Determination of L-(+)-glutamic acid content — Reference method

Meat and meat products — Detection and enumeration of Enterobacteriaceae (Reference methods)

Meat and meat products — Detection and enumeration of Enterobacteriaceae without resuscitation — MPN technique and colony-count technique

Meat and meat products — Detection of polyphosphates

Meat and meat products — Detection of condensed phosphates

Meat products — Determination of starch content (Reference method)

Meat and meat products — Enumeration of Escherichia coli — Colony count technique at 44 degrees C using membranes

Meat and meat products — Enumeration of Escherichia coli — Colony-count technique at 44 degrees C using membranes

Eggs and egg products — Determination of fipronil and metabolites residues — Liquid chromatography tandem mass spectrometry method

Meat and meat products — Determination of nitrite and nitrate content — Ion chromatography method

Meat and meat products — Determination of chloramphenicol content — Method using liquid chromatography

Meat and meat products — Determination of chloramphenicol content — Reference method

Meat and meat products — Detection of colouring agents — Method using thin-layer chromatography

Meat and meat products — Detection and determination of colouring agents

Meat and meat products — Enumeration of Pseudomonas spp.

Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C

Meat and meat products — Enumeration of lactic acid bacteria — Colony-count technique at 30 degrees C — Technical Corrigendum 1

Meat and meat products — Determination of total phosphorus content — Spectrometric method

Meat and meat products — Determination of starch and glucose contents — Enzymatic method

Determination of paralytic shellfish toxins in bivalve mollusks — HPLC-MS/MS

Dry-cured ham — Specification

Rapid detection of moisture content in fresh meat — Low-field NMR method — Reference method

Meat and meat products — Identification of nine animal and plant derived components — LC-MS/MS method

Quick-frozen coated aquatic products — Specification

Operating procedures of chicken slaughtering

Meat and fish products — Determination of volatile basic nitrogen — Semi-micro nitrogen determination method

Meat and meat products — Determination of nitrite and nitrate — Continuous flow analysis (CFA) method

Meat and meat products — Vocabulary

Meat and meat products — Determination of total phosphorous content

Operating procedures of pig slaughtering

Eggs and egg products — Determination of nitroimidazole residues — Liquid chromatography tandem mass spectrometry

Determination of marker residues of nicarbazin in chicken tissue and eggs by liquid chromatography tandem mass spectrometry method

Fermented meat products — Specification

Frozen surimi — Specification

Meat, fish and their products — Determination of fluoroquinolones residues content — High performance liquid chromatography-tandem mass spectrometry method