67.120.20 - Poultry and eggs
ICS 67.120.20 Details
Poultry and eggs
Geflugel. Eier
Volailles et oeufs
Perutnina in jajca
General Information
Frequently Asked Questions
ICS 67.120.20 is a classification code in the International Classification for Standards (ICS) system. It covers "Poultry and eggs". The ICS is a hierarchical classification system used to organize international, regional, and national standards, facilitating the search and identification of standards across different fields.
There are 12 standards classified under ICS 67.120.20 (Poultry and eggs). These standards are published by international and regional standardization bodies including ISO, IEC, CEN, CENELEC, and ETSI.
The International Classification for Standards (ICS) is a hierarchical classification system maintained by ISO to organize standards and related documents. It uses a three-level structure with field (2 digits), group (3 digits), and sub-group (2 digits) codes. The ICS helps users find standards by subject area and enables statistical analysis of standards development activities.
This document specifies a liquid chromatography tandem mass spectrometry method (LC-MS/MS) for the determination of fipronil and metabolites (including fipronil-desulfinyl, fipronil-sulfide and fipronil-sulfone) residues in eggs and egg products.
- Standard13 pagesEnglish languagesale 15% off
SCOPE
1.1 This specification covers the requirements for design and construction of evaluation devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited, to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in either SI units or inch-pound units are to be regarded separately as standard. The values stated in each system may not be exact equivalents; therefore, each system shall be used independently of the other. Combining values from the two systems may result in non-conformance with the standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety, health, and environmental practices and determine the applicability of regulatory limitations prior to use.
1.4 This international standard was developed in accordance with internationally recognized principles on standardization established in the Decision on Principles for the Development of International Standards, Guides and Recommendations issued by the World Trade Organization Technical Barriers to Trade (TBT) Committee.
- Technical specification3 pagesEnglish languagesale 15% off
This European Standard specifies a method to check one of the cleanliness aspects of feather and down ready to be used through the determination of the amount of undissolved and solved matter present in the aqueous extract.
- Standard7 pagesEnglish languagee-Library read for1 day
This document specifies a procedure for determining hydroxyacyl-coenzyme A dehydrogenase (HADH) activity in poultry meat samples by spectrophotometry. The results provide an indication of whether poultry breast meat has been previously frozen, based on the ratio of relative HADH activity, and can be used to verify the labelling of poultry breast meat sold as chilled poultry.
This document is applicable specifically to chicken breast meat. It is not applicable to other cuts and/or types of meat unless these have been validated and appropriate limits have been established.
When following the procedure outlined in this document, for a single sample pressing results in 96,6% of samples being correctly classified. If a correct classification rate of 99,9% is required, three sample pressings are necessary; i.e. three chicken breasts (one pressing from each), selected randomly from a batch.
The method document is not applicable to minced meat or to poultry preparations.
- Draft15 pagesEnglish languagee-Library read for1 day
This document specifies a procedure for determining hydroxyacyl-coenzyme A dehydrogenase (HADH) activity in poultry meat samples by spectrophotometry. The results provide an indication of whether poultry breast meat has been previously frozen, based on the ratio of relative HADH activity, and can be used to verify the labelling of poultry breast meat sold as chilled poultry.
This document is applicable specifically to chicken breast meat. It is not applicable to other cuts and/or types of meat unless these have been validated and appropriate limits have been established.
When following the procedure outlined in this document, for a single sample pressing results in 96,6% of samples being correctly classified. If a correct classification rate of 99,9% is required, three sample pressings are necessary; i.e. three chicken breasts (one pressing from each), selected randomly from a batch.
The method document is not applicable to minced meat or to poultry preparations.
- Draft15 pagesEnglish languagee-Library read for1 day
SCOPE
1.1 This specification covers the requirements for design and construction of evaluation devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited, to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in either SI units or inch-pound units are to be regarded separately as standard. The values stated in each system may not be exact equivalents; therefore, each system shall be used independently of the other. Combining values from the two systems may result in non-conformance with the standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory requirements prior to use.
- Technical specification3 pagesEnglish languagesale 15% off
- Technical specification3 pagesEnglish languagesale 15% off
ABSTRACT
This specification covers the design and construction requirements for electronic devices or systems that measure the composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited to, half and whole carcasses, primals, subprimals, and boxed meat. The devices shall meet specified requirements for units of measure, operating temperature, tolerance to environmental disturbances, error messages, manual and checklists, and reference materials.
SCOPE
1.1 This specification covers the requirements for design and construction of electronic devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited, to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in either SI units or inch-pound units are to be regarded separately as standard. The values stated in each system may not be exact equivalents; therefore, each system shall be used independently of the other. Combining values from the two systems may result in non-conformance with the standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory requirements prior to use.
- Technical specification3 pagesEnglish languagesale 15% off
- Technical specification3 pagesEnglish languagesale 15% off
This proposal is applicable to the determination of nitroimidazole residues in eggs and egg products by using liquid chromatography tandem mass spectrometry method.
- Draft17 pagesEnglish languagesale 15% off
- Draft17 pagesEnglish languagesale 15% off
This proposal is applicable to the determination of marker residues of nicarbazin in chicken tissue (including muscle, liver and kidney) and eggs.
- Draft11 pagesEnglish languagesale 15% off
- Draft11 pagesEnglish languagesale 15% off
- Draft11 pagesEnglish languagesale 15% off
ABSTRACT
This specification covers the design and construction requirements for electronic devices or systems that measure the composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited to, half and whole carcasses, primals, subprimals, and boxed meat. The devices shall meet specified requirements for units of measure, operating temperature, tolerance to environmental disturbances, error messages, manual and checklists, and reference materials.
SCOPE
1.1 This specification covers the requirements for design and construction of electronic devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include, but are not limited, to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory requirements prior to use.
- Technical specification3 pagesEnglish languagesale 15% off
SCOPE
1.1 This specification covers the requirements for design and construction of electronic devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include but are not limited to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in SI units or inch-pound units are to be regarded separately as standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory requirements prior to use.
- Technical specification3 pagesEnglish languagesale 15% off
SCOPE
1.1 This specification covers the requirements for design and construction of electronic devices or systems for measuring composition or quality constituents of live animals, livestock and poultry carcasses, and individual cuts of meat, or a combination thereof. Examples include but are not limited to half and whole carcasses, primals, subprimals, and boxed meat.
1.2 The values stated in SI units or inch-pound units are to be regarded separately as standard. No other units of measurement are included in this standard.
1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory requirements prior to use.
- Technical specification3 pagesEnglish languagesale 15% off