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

This international document specifies a reference method for determining the content of L(-)-hydroxyproline in meat and meat products. The procedure relies on the principle that hydroxyproline is a unique amino acid found predominantly in collagen, making its quantification a reliable indicator for assessing the protein quality and collagen content within various meat samples. The method involves hydrolyzing the sample, followed by oxidation of hydroxyproline to pyrrole, which then reacts with Ehrlich's reagent to produce a colored compound. The intensity of the color developed is measured spectrophotometrically and compared against a standard curve to calculate the concentration. This analytical approach is designed to ensure high precision and reproducibility across different laboratories. It provides a standardized framework for quality control in the food industry, enabling consistent evaluation of meat products based on their hydroxyproline levels. The detailed steps for sample preparation, reagent handling, and calculation are outlined to facilitate accurate implementation by technical personnel.