Iso 1442 2023

INTERNATIONAL ISO
STANDARD 1442
Third edition
2023-08
Meat and meat products —

Determination of moisture content —
Reference method
Viande et produits à base de viande — Détermination de la teneur en
humidité — Méthode de référence
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ISO 1442:2023
https://standards.iteh.ai/catalog/standards/sist/967d452b-9f2c-428f-8970-33f0816ba83a/iso-
1442-2023
Reference number
ISO 1442:2023(E)
© ISO 2023
ISO 1442:2023(E)

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ISO 1442:2023
1442-2023
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© ISO 2023
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ISO 1442:2023(E)
Contents Page
Foreword......................................................................................................................................................................................................................................... iv
1 Scope.................................................................................................................................................................................................................................. 1
2 Normative references...................................................................................................................................................................................... 1
3 Terms and definitions..................................................................................................................................................................................... 1
4 Principle......................................................................................................................................................................................................................... 1
4.1 Direct drying method........................................................................................................................................................................ 1
4.2 Distillation method.............................................................................................................................................................................. 2
5 Sampling........................................................................................................................................................................................................................ 2
6 Preparation of test sample......................................................................................................................................................................... 2
7 Direct drying method...................................................................................................................................................................................... 2
7.1 Reagents........................................................................................................................................................................................................ 2
7.2 Apparatus..................................................................................................................................................................................................... 2
7.3 Procedure..................................................................................................................................................................................................... 3
7.3.1 General......................................................................................................................................................................................... 3
7.3.2 Preparation of the dish and sand.......................................................................................................................... 3
7.3.3 Test portion.............................................................................................................................................................................. 3
7.3.4 Determination....................................................................................................................................................................... 3
7.4 Expression of results.......................................................................................................................................................................... 3
7.5 iTeh STANDARD PREVIEW
Precision........................................................................................................................................................................................................ 4
7.5.1 Interlaboratory test.......................................................................................................................................................... 4
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7.5.2 Repeatability........................................................................................................................................................................... 4
7.5.3 Reproducibility..................................................................................................................................................................... 4
8 Distillation method............................................................................................................................................................................................ 4
8.1 ISO 1442:2023
Reagents........................................................................................................................................................................................................ 4
8.2 Preparation of reagents................................................................................................................................................................... 4
8.3 1442-2023
Apparatus..................................................................................................................................................................................................... 5
8.4 Procedure..................................................................................................................................................................................................... 5
8.5 Expression of results.......................................................................................................................................................................... 6
8.6 Precision........................................................................................................................................................................................................ 6
8.6.1 Interlaboratory test.......................................................................................................................................................... 6
8.6.2 Repeatability........................................................................................................................................................................... 6
8.6.3 Reproducibility..................................................................................................................................................................... 6
9 Test report................................................................................................................................................................................................................... 6
Annex A (informative) Precision of the method..................................................................................................................................... 7
Bibliography................................................................................................................................................................................................................................. 8
© ISO 2023 – All rights reserved iii

ISO 1442:2023(E)
Foreword
ISO (the International Organization for Standardization) is a worldwide federation of national standards
bodies (ISO member bodies). The work of preparing International Standards is normally carried out
through ISO technical committees. Each member body interested in a subject for which a technical
committee has been established has the right to be represented on that committee. International
organizations, governmental and non-governmental, in liaison with ISO, also take part in the work.
ISO collaborates closely with the International Electrotechnical Commission (IEC) on all matters of
electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO document should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
ISO draws attention to the possibility that the implementation of this document may involve the use
of (a) patent(s). ISO takes no position concerning the evidence, validity or applicability of any claimed
patent rights in respect thereof. As of the date of publication of this document, ISO had not received
notice of (a) patent(s) which may be required to implement this document. However, implementers are
cautioned that this may not represent the latest information, which may be obtained from the patent
database available at www.iso.org/patents. ISO shall not be held responsible for identifying any or all
such patent rights.
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
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For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
assessment, as well as information about ISO’s adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT), see
www.iso.org/iso/foreword.html. ISO 1442:2023
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 6,
Meat, poultry, fish, eggs and their products. 1442-2023
This third edition cancels and replaces the second edition (ISO 1442:1997), which has been technically
revised.
The main changes are as follows:
— a new test method (distillation method) has been added;
— the order of the clauses of the document has been rearranged;
— the scope of the direct drying method has been modified;
— the Bibliography has been updated.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html.
iv © ISO 2023 – All rights reserved

INTERNATIONAL STANDARD ISO 1442:2023(E)
Meat and meat products — Determination of moisture

content — Reference method
1 Scope
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.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 3696, Water for analytical laboratory use — Specification and test methods
3
(standards.iteh.ai)
Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO 1442:2023
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
1442-2023
— ISO Online browsing platform: available at https://w ww.iso.org/obp
— IEC Electropedia: available at https://w ww.electropedia.org/
3.1
moisture content
loss in mass obtained under a direct drying method or content of water extracted or collected under a
distillation method, divided by the mass of the test portion
Note 1 to entry: As determined using the conditions specified in this document.
Note 2 to entry: Moisture content is expressed as a percentage by mass.
3.2
test result
value of a characteristic obtained by carrying out a specified test method
[SOURCE: ISO 5725-1:2023, 3.1, modified — Notes to entry deleted.]
4 Principle
4.1 Direct drying method

Thorough mixing of the test portion with sand and drying to constant mass at (103 ± 2) °C.
© ISO 2023 – All rights reserved 1

ISO 1442:2023(E)
4.2 Distillation method

Using the physicochemical properties of the moisture in the meat and meat products, the moisture in
the meat and meat products is co-distilled with toluene or xylene using a moisture analyser, then the
moisture content in the sample is calculated from the volume of the received water.
5 Sampling
Sampling is not part of the method specified in this document. A recommended sampling method is
given in CAC/GL 50-2004.
It is important that the laboratory receive a sample which is truly representative and has not been
damaged or changed during transport or storage.
Start from a representative sample of at least 200 g.
Store the sample in such a way that deterioration and change in composition are prevented.
6 Preparation of test sample

Homogenize the laboratory sample with the appropriate equipment (7.2.1). For frozen samples, samples
are first thawed at 15 °C to 25 °C. Take care that the temperature of the sample material does not rise
above 25 °C. If a mincer is used, pass the sample at least twice through the equipment.

Fill a suitable airtight container with the prepared test sample, close the container and store in such
a way that deterioration and change in composition are prevented. Analyse the test sample as soon as
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practicable. If the homogenized sample cannot be tested in time, it should be sealed and refrigerated at
4 °C to 7 °C, but always within 24 h after homogenization.
ISO 1442:2023
7 Direct drying method
1442-2023
7.1 Reagents
Use only reagents of recognized analytical grade.
7.1.1 Sand, clean, acid-washed, of a size such that it passes through a sieve of aperture size 1,4 mm
and stays on a sieve of aperture size 250 μm.
Dry the sand before use at 150 °C to 160 °C and store in an airtight closed bottle.
If clean (acid-washed) sand is not available, the sand shall be cleaned by the following procedure.
Wash the sand with running water. Boil the sand with dilute hydrochloric acid, ρ20 = 1,19 g/ml, diluted
(1+1), for 30 min while stirring continuously. Repeat the boiling operation with another portion of the
acid until the acid no longer turns yellow after boiling. Wash the sand with distilled water until the test
for chloride is negative. For storage, dry the sand at 150 °C to 160 °C.
7.2 Apparatus
The usual laboratory apparatus and, in particular, the following shall be used.
7.2.1 Mechanical or electrical equipment, capable of homogenizing the laboratory sample. This
includes a high-speed rotational cutter, or a mincer fitted with a plate with holes not exceeding 4,0 mm
in diameter.
7.2.2 Flat dish, made of glass, porcelain or metal (e.g. nickel, aluminium, stainless steel), of diameter
at least 60 mm and height about 25 mm.
2 © ISO 2023 – All rights reserved

ISO 1442:2023(E)
7.2.3 Thin glass rod, flattened at one end, slightly longer than the diameter of the dish (7.2.2).
7.2.4 Drying oven, electrically heated, capable of operating at (103 ± 2) °C.
7.2.5 Desiccator, containing an efficient desiccant, such as silica gel.
7.2.6 Analytical balance, capable of weighing to the nearest 0,001 g.
7.3 Procedure
7.3.1 General
If it is required to check whether the repeatability limit (see 7.5.2) is met, take two single determinations
in accordance with 7.3.4 under repeatability conditions.
7.3.2 Preparation of the dish and sand
Transfer to the dish (7.2.2) a quantity of sand (7.1.1) equal to three to four times the mass of the test
portion (see 7.3.3) and dry the dish, sand and glass rod (7.2.3) for 30 min in the oven (7.2.4) set at
103 °C.
Allow the dish with its contents and the glass rod to cool in the desiccator (7.2.5) to room temperature
and weigh to the nearest 0,001 g (m0).
7.3.3 Test portion
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Transfer between 5 g to 8 g of the prepared test sample (see Clause 6) to the prepared dish (see 7.3.2)
and weigh the dish with its contents and the glass rod to the nearest 0,001 g (m1).
ISO 1442:2023
7.3.4 Determination
1442-2023
7.3.4.1 Mix the contents of the dish by means of the glass rod (7.2.3).
In cases of difficulty in mixing the test portion with sand, ethanol shall be added as necessary. In this
case, the ethanol shall be evaporated gently before drying the sample in the oven.
Heat the dish with its contents and the glass rod for 2 h in the oven (7.2.4) set at 103 °C. Remove the dish
with its contents and the glass rod from the oven and place them in the desiccator (7.2.5).
Allow the dish, its contents and the glass rod to cool to room temperature, then weigh to the nearest
0,001 g.
7.3.4.2 Repeat the heating, cooling and weighing operations specified in 7.3.4.1 until the results of
two successive weighings (m2), separated by 1 h of heating, do not differ by more than 0,1 % of the mass
of the test portion.
7.4 Expression of results

Calculate the moisture content, w, as a percentage by mass, using Formula (1):
m1 − m2
w= × 100 (1)
m1 − m0

ISO 1442:2023(E)
where
m0 is the mass, in grams, of the dish, rod and sand (see 7.3.2);
m1 is the mass, in grams, of the dish containing the test portion, rod and sand, before drying (see
7.3.3);
m2 is the mass, in grams, of the dish containing the test portion, rod and sand, after drying (see 7.3.4.2).
Report the result round to one decimal place.
7.5 Precision
7.5.1 Interlaboratory test
Details of an interlaboratory test on the precision of the method are given in Annex A. The values derived
from this interlaboratory test are not necessarily applicable to concentration ranges and matrices other
than those given.
7.5.2 Repeatability
The absolute difference between two independent single test results, obtained using the same method
on identical test material in the same laboratory by the same operator using the same equipment within
a short interval of time, should not be greater than the value of r given by Formula (2):
r = 0 , 593 % + 0 , 001 7 w (2)
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where is the w mean moisture content of both results, expressed as a percentage by mass.
ISO 1442:2023
7.5.3 Reproducibility
1442-2023
The absolute difference between two single test results obtained using the same method on identical
test material in different laboratories with different operators using different equipment, should not be
greater than the value of R given by Formula (3):
R = 0 , 797 % + 0 , 004 71 w (3)
where w is the mean moisture content of both results, expressed as a percentage by mass.
8 Distillation method
8.1 Reagents
Use only reagents of recognized analytical grade, and water conforming to at least grade 3 in accordance
with ISO 3696.
8.1.1 Toluene or xylene, analytical purity.
8.2 Preparation of reagents

Take toluene or xylene (8.1.1) and saturate with water. Then separate the water layer, distillate and
collect the distillate for use.

ISO 1442:2023(E)
8.3 Apparatus
8.3.1 Moisture analyser, as shown in Figure 1 (with adjustable heating sleeve), water receiving tube
capacity (5 ml), minimum scale value (0,1 ml), capacity error less than 0,1 ml.

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Key ISO 1442:2023
1 distillation flask (250 ml)
2 moisture receiving tube, with scale 1442-2023
3 condenser tube
Figure 1 — Moisture analyser
8.3.2 Analytical balance, capable of weighing to the nearest 0,001 g.
8.4 Procedure
Weigh, to the nearest 0,001 g, an appropriate amount of the sample (final distilled water shall be
between 2 ml and 5 ml, but the maximum sample amount shall not exceed 2/3 volume of the distillation
flask) and transfer to a 250 ml distillation flask. Add 75 ml of newly distilled toluene (or xylene),
connect the condenser tube with the moisture receiving tube, inject toluene (or xylene) from the top of
the condenser tube and fill the moisture receiving tube. At the same time, make a blank test of toluene
(or xylene) (V0).
Bring to boil and distil slowly, about two drops per second, until most of water distils over. Then increase
the rate of distillation to about four drops per second. When the water volume in the moisture-receiving
tube no longer increases, rinse carefully with toluene (or xylene) from the top of the condenser tube. If
water droplets are attached to the condensation tube, they can be wiped off by a copper wire with a
small rubber. Continue distillation until there are no water droplets at the upper part of the moisture-
receiving tube and the inner wall of the condensation tube. When the horizontal surface of the receiving
tube remains unchanged for 10 min, read the volume (V) of the moisture from the scale.

ISO 1442:2023(E)
8.5 Expression of results

Calculate the moisture content, w, as a percentage by mass, using Formula (4):
V − V0
w= × ρ × 100 (4)
m
where
V is the volume of moisture in the receiving tube (ml);
V0 is the volume of moisture in the receiving tube of blank test (ml);
m is the sample mass (g);
ρ is the density of water (g/ml).

Three-bit valid numbers are reserved for the results of the calculation.
8.6 Precision
8.6.1 Interlaboratory test
Details of an interlaboratory test on the precision of the method are given in Annex A. The values derived
from this interlaboratory test are not necessarily applicable to concentration ranges and matrices other
than those given.
8.6.2 Repeatability (standards.iteh.ai)

The absolute difference between two independent ISOsingle test results, obtained using the same method
1442:2023
on identical test material in the same laboratory by the same operator using the same equipment within
a short interval of time (for the results, see Annex A).
1442-2023
8.6.3 Reproducibility
The absolute difference between two independent single test results, obtained using the same method
on identical test material in different laboratories with different operators using different equipment
(for the results, see Annex A).
9 Test report
The test report shall specify:
— all information necessary for the complete identification of the sample;
— the sampling method used, if known;
— the test method used, with reference to this document, i.e. ISO 1442;
— all operating details not specified in this document, or regarded as optional, together with details of
any incidents which can influence the test result(s);
— the test result obtained, or the two test results obtained if the repeatability has been checked;
— the date of the test.

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INTERNATIONAL ISO

Meat and meat products —

iTeh STANDARD PREVIEW

iTeh STANDARD PREVIEW

COPYRIGHT PROTECTED DOCUMENT

ii ﻿ © ISO 2023 – All rights reserved

© ISO 2023 – All rights reserved ﻿ iii

expressions related to conformity(standards.iteh.ai)

iv ﻿ © ISO 2023 – All rights reserved

Meat and meat products — Determination of moisture

Note 2 to entry: Moisture content is expressed as a percentage by mass.

4.1 Direct drying method

© ISO 2023 – All rights reserved ﻿ 1

4.2 Distillation method

6 Preparation of test sample

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2 ﻿ © ISO 2023 – All rights reserved

7.2.4 Drying oven, electrically heated, capable of operating at (103 ± 2) °C.

7.2.5 Desiccator, containing an efficient desiccant, such as silica gel.

7.2.6 Analytical balance, capable of weighing to the nearest 0,001 g.

7.3.2 Preparation of the dish and sand

7.4 Expression of results

© ISO 2023 – All rights reserved ﻿ 3

7.5.1 Interlaboratory test

R = 0 , 797 % + 0 , 004 71 w (3)

8.1.1 Toluene or xylene, analytical purity.

8.2 Preparation of reagents

4 ﻿ © ISO 2023 – All rights reserved

iTeh STANDARD PREVIEW

Figure 1 — Moisture analyser

8.3.2 Analytical balance, capable of weighing to the nearest 0,001 g.

© ISO 2023 – All rights reserved ﻿ 5

8.5 Expression of results

V is the volume of moisture in the receiving tube (ml);

V0 is the volume of moisture in the receiving tube of blank test (ml);

m is the sample mass (g);

ρ is the density of water (g/ml).

8.6.1 Interlaboratory test

8.6.2 Repeatability (standards.iteh.ai)

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