Meat and Meat Products - Methods of Test - Part 5 : Determination of Moisture Content (Reference Method)

This document outlines a reference method for determining the moisture content in meat and meat products. It provides detailed procedures and guidelines for conducting the analysis, ensuring consistency and accuracy in the results. The method is applicable to various types of meat and meat-based products, facilitating quality control and compliance with relevant specifications. The procedure involves specific equipment, reagents, and operational steps that are essential for obtaining reliable measurements. It is intended for use by laboratories and professionals involved in the testing and analysis of meat products. The standard is part of a series that covers various analytical methods for meat and meat products, contributing to a comprehensive approach in food testing and evaluation.