What is BS 4401-11-Determination of hydroxyproline content in meat and meat products about?
BS 4401 is a British standard on methods of test for meat and meat products that discusses the determination of hydroxyproline contents in meat and meat products to ensure meat and meat products are safe for consumption.
BS 4401-11 is the eleventh part of the BS 4401 series that specifies a method for the determination of the hydroxyproline content of all kinds of meat and meat products, including poultry.
BS 4401-11 is applicable to meat and meat products containing less than 0,5 % (m/m) hydroxyproline.
Who is BS 4401-11-Determination of hydroxyproline content in meat and meat products for?
BS 4401-11 on the determination of hydroxyproline content in meat and meat products is useful for:
- Meat and meat products manufacturers
- Food scientists
- Food technologists
- Food laboratories
- Food health and safety departments
Why should you use BS 4401-11-Determination of hydroxyproline content in meat and meat products?
Hydroxyproline, a non-essential amino acid constituent of proteins, is found in connective and bone tissue and forms up to 10% of collagen molecules. The following conditions are associated with increased hydroxyproline levels: Paget disease, rheumatoid arthritis, and hyperparathyroidism.
BS 4401-11 provides you with guidance on apparatus, sampling, preparation of the test sample, the procedure for test portion, hydrolysis, colour development and measurement of absorbance, calibration graph, calculation, precision, etc.
The methods and procedures provided by BS 4401-11 assist you in the determination of hydroxyproline content in meat and meat products, improving the quality and subsistence of meat and meat products and ensuring a reduction in the risk to human health due to the consumption of hydroxyproline content.
With obedience and compliance to BS 4401-11, you can enhance meat and meat products’ effectiveness and efficacy and manufacture a standardized high-quality product.
