BSI 21/30401655 DC:2021 Edition

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BS ISO 13496. Meat and meat products. Detection and determination of colouring agents

Published By	Publication Date	Number of Pages
BSI	2021	59

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Categories: 67.120.10 - Meat and meat products, BSI

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Description

This document specifies detection method using thin-layer chromatography and determination method using high performance liquid chromatography (HPLC) for colouring agents in meat and meat products.

This document specifies HPLC method as the reference method.

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

The method using thin-layer chromatography can detect the following colouring agents:

Synonyms and identity numbers of these colouring agents are listed in Annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in Table B.2.

The method using HPLC can detect the following colouring agents:

Chromatogram of these standard reference colours are shown in Annex D.

Additional information

	Erythrosine
Status	Definitive
Pages	59
Publication Date	2021-01-14
Standard Number	21/30401655 DC
Title	BS ISO 13496. Meat and meat products. Detection and determination of colouring agents
Identical National Standard Of	ISO/DIS 13496
Descriptors	Glutamic acid, Amino acids, Meat, Animal products, Meat products
Publisher	BSI
Committee	AW/6
ICS Codes	67.120.10 - Meat and meat products

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BSI 21/30401655 DC:2021 Edition

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