Meat and meat products

0 (Committee Draft (CD))

This Jordanian standard covers the requirements that must be meat in the chopped and cooked products manufactured from red meat and / or poultry meat packaged in suitable commercially sterile packaging material. (Published Document (JS))

This standard is concerned with the requirement that should be available in sterile packed corned beef and corned mutton (Published Document (JS))

This standard is concerned with the requirement that should be available in meat burgers prepared of red meat or frozen poultry meat and / or frozen in its various forms. (Published Document (JS))

This standard is concerned with the requirement that should be available in meat and meat products. (Published Document (JS))

This standard is concerned with the requirement that should be available in canned corned beef (Withdrawn Document)

This standard is concerned with the requirement that should be available in meat burgers prepared of red meat or frozen poultry meat and / or frozen in its various forms. (Withdrawn Document)

Concerns canned luncheon meat (Published Document (JS))

This standard concern the specification in canned corned mutton meat. (Withdrawn Document)

Concerns meat bouillons and consommes and similar products. Intended for direct consumption might be ready to eat Intensive or concentrated and frozen or dried (Published Document (JS))

This standard specifies the provision needed to be in pastrima (Published Document (JS))

This standard specifies the provision needed to be in diffrent kind of sousages rither chilled or frozen or packet or preserved in salted solution and they could be smoked or not. (Published Document (JS))

Concerns canned corned beef (Withdrawn Document)

Concerns fresh,chilled and frozen beef meat (Published Document (JS))

Specifies meat and meat products for minced meat and for hugieniccorditions, food additives filling, labelling (Published Document (JS))

Concerns frish and frozen (mutton and goat) meat (Published Document (JS))

Specifies a reference method for thedetermination of the starch content of meat products (Published Document (JS))

This standard reference test method for determining nitrates in meat products, the principle is based on the chemical compound extraction (nitrates) using hot water and then precipitate proteins and filtration, followed by reduction of nitrate to nitrite derived using Cadmium metal and then add chemical compounds generate red color is read after the mix filtering using (Published Document (JS))

Specifies a reference methodfor the determination of the nitrite content of meat and meatproducts (Published Document (JS))

Specifies a referencemethod for the determination of the moisture content of meat products (Published Document (JS))

Specifies a reference method for thedetermination of the total fat content of meat and meat products. (Published Document (JS))

Specifies areference method for the determination of the nitrogen content ofmeat and meat products (Published Document (JS))

Specifies a reference method for measuringthe pH of meat and meat products (Published Document (JS))

Concerns canned luncheon meat (Withdrawn Document)

Concerns the canned luncheon meat (Withdrawn Document)

Concerns emulsion-type sausage products whether it is cooled,freezed, canned or keeped in salty solution (Withdrawn Document)

Concerns fresh, chilled and frozen beef meat (Withdrawn Document)

Concerns fresh,chilled and frozen mutton and goat meat (Withdrawn Document)

Concerns canned cornedmutton meat (Withdrawn Document)

Concerns a meatproduct called pastrima (Withdrawn Document)

Concerns canned corned beef (Withdrawn Document)

Concerns bouillons,consommes and similar products prepared for human consumption whetherit is ready for eating, dryed or concentrated (Withdrawn Document)

Concerns the determination of nitrogen content in meatand its products (Withdrawn Document)