ISO 2917-1999 PDF

Full title and description

ISO 2917:1999 — Meat and meat products — Measurement of pH — Reference method. This International Standard specifies a reference procedure for measuring the pH of all kinds of meat and meat products, including poultry; it applies to samples that can be homogenized and to non‑destructive measurements on carcasses, quarters and individual muscles.

Abstract

The standard provides a single, internationally agreed reference method for pH determination in meat and meat products to ensure comparability of results between laboratories and consistency in food‑safety and quality testing. It sets out sample preparation approaches, measurement context (homogenized and in‑situ), and reporting expectations for pH values obtained from meat matrices.

General information

• Status: Published (International Standard, confirmed in subsequent systematic reviews).
• Publication date: 1999-12-16 (Edition 2, published December 1999).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.120.10 (Meat and meat products).
• Edition / version: Edition 2 (1999).
• Number of pages: 6 pages (concise reference method).

Scope

ISO 2917:1999 defines a reference method for determining the pH of meat and meat products. The procedure is intended both for laboratory determinations on homogenized samples and for non‑destructive measurements carried out directly on carcasses, quarters and muscles. The goal is to provide a reproducible, internationally consistent technique that laboratories and regulatory bodies can use for quality control, research and official testing.

Key topics and requirements

• Specification of the reference measurement procedure for pH in meat matrices (scope and intended applications).
• Requirements for sample types covered: homogenized samples and in‑situ/non‑destructive measurements on carcasses, quarters and muscles.
• Emphasis on using a standardized method to ensure inter‑laboratory comparability and reliable quality/safety assessment.
• Guidance on reporting results to support traceability and consistent interpretation of pH values in meat testing.

Typical use and users

Users include food‑testing laboratories, meat processors and packers, regulatory and inspection bodies, research institutions studying meat quality, and quality assurance teams implementing HACCP or other food‑safety systems. The standard is used where consistent, comparable pH data are required for product quality assessment, shelf‑life studies, and compliance testing.

Related standards

ISO 2917:1999 replaces and revises the earlier ISO 2917:1974 reference method. It is maintained under the scope of ISO/TC 34/SC 6 (Meat and meat products). Other complementary standards and national methods for pH measurement in food matrices may be referenced alongside ISO 2917 for specific regulatory or industry needs.

Keywords

pH measurement, meat, meat products, reference method, homogenized samples, in‑situ measurement, poultry, ISO 2917.

FAQ

Q: What is this standard?

A: ISO 2917:1999 is an International Standard titled "Meat and meat products — Measurement of pH — Reference method" that defines a reference procedure for measuring pH in meat and meat products.

Q: What does it cover?

A: It covers a reference method applicable to homogenized meat samples and to non‑destructive/in‑situ pH measurements on carcasses, quarters and muscles, with the aim of producing reproducible and comparable results across laboratories.

Q: Who typically uses it?

A: Food testing and quality laboratories, meat industry quality teams, regulatory authorities, and researchers in meat science use this standard where standardized pH measurements are required.

Q: Is it current or superseded?

A: ISO 2917:1999 superseded ISO 2917:1974. The 1999 edition is the current published reference method (confirmed through ISO systematic reviews). Users should check ISO or their national standards body for any later amendments or revisions.

Q: Is it part of a series?

A: It is published under the work of ISO/TC 34/SC 6 (Meat and meat products). While not part of a numbered series, it is one of several ISO standards addressing analytical methods and quality parameters for meat and meat products.

Q: What are the key keywords?

A: Key keywords are pH measurement, meat, meat products, reference method, homogenization, in‑situ measurement, poultry, ISO 2917.