Viande et produits à base de viande — Détermination de la teneur en humidité — Méthode de référence

This document specifies two reference methods for the determination of the moisture content of meat and meat products: a direct drying method and a distillation method.

The direct drying method is applicable to meat and meat products with low volatile substances in addition to moisture.

The distillation method is applicable to meat and meat products with high volatile substances in addition to moisture.