ISO 3496-1994 PDF

Full title and description

St ISO 3496-1994 — "Meat and meat products — Determination of hydroxyproline content". This international standard specifies a laboratory method for determining the hydroxyproline content of all kinds of meat and meat products (including poultry) and is intended to provide a reliable estimate of collagen content in meat matrices.

Abstract

ISO 3496:1994 (2nd edition) defines a colorimetric/spectrophotometric procedure based on acid hydrolysis of the sample, oxidation (commonly with chloramine‑T) and formation of a chromophore (reaction with a dimethylaminobenzaldehyde-type reagent) whose absorbance is measured to quantify hydroxyproline. The method is intended for meat and meat products containing less than 0.5 % (m/m) hydroxyproline and includes requirements for sample preparation, calibration and result reporting.

General information

• Status: Published (confirmed in periodic review; current as of latest ISO confirmation).
• Publication date: 1994-09 (2nd edition, approved 1994).
• Publisher: International Organization for Standardization (ISO).
• ICS / categories: 67.120.10 — Meat and meat products.
• Edition / version: Edition 2 (1994).
• Number of pages: 5 pages.

Key bibliographic and lifecycle details above are drawn from the ISO catalogue entry and national standards distributors confirming the 1994 second edition (replacing the 1978 edition).

Scope

Applies to the determination of hydroxyproline in all kinds of meat and meat products, including poultry, for samples whose hydroxyproline content is less than 0.5 % (m/m). The procedure covers sample hydrolysis, clarification/fat separation, oxidation of hydroxyproline and color development for photometric measurement; it is intended for laboratory use in quality control, regulatory testing and research contexts.

Key topics and requirements

• Analytical principle: strong acid hydrolysis of the sample followed by oxidation (typically chloramine‑T) and color development with a dimethylaminobenzaldehyde-type reagent; measurement by spectrophotometry.
• Applicability: designed for meat and meat products with hydroxyproline < 0.5 % (m/m).
• Sample preparation: homogenization, optional defatting/clarification steps and controlled hydrolysis to release hydroxyproline from collagen.
• Calibration and reference materials: preparation of standard hydroxyproline solutions and blank/reagent controls to construct calibration curves and correct for reagent background.
• Accuracy and precision: the standard specifies reporting and performance expectations; interlaboratory studies (NMKL/AOAC collaborative studies) demonstrate acceptable repeatability and reproducibility for the method.
• Reporting: results expressed with sample mass basis, details of sampling and any deviations from the method must be documented.

Typical use and users

Routine and reference laboratories in the food industry (meat processors and processors of meat products), national/regulatory food control authorities, contract testing laboratories, and academic or applied research groups studying meat composition and collagen content use this method for product quality control, labeling verification and formulation/development work.

Related standards

ISO 3496:1994 cancels and replaces ISO 3496:1978. National adoptions and identical/transposed standards (for example GB/T 9695.23 — Chinese adoption) and complementary methods from NMKL/AOAC for hydroxyproline/collagen determination are commonly cited alongside ISO 3496 in laboratory method collections. Other ISO standards on meat analysis (vocabulary, sampling and compositional tests) are typically used in combination with ISO 3496 for comprehensive testing programs.

Keywords

hydroxyproline; collagen; meat analysis; meat and meat products; spectrophotometry; colorimetric assay; chloramine‑T; ISO 3496; quality control; analytical method.

FAQ

Q: What is this standard?

A: ISO 3496:1994 is an international standard titled "Meat and meat products — Determination of hydroxyproline content" that specifies a laboratory method for measuring hydroxyproline as an indicator of collagen in meat and meat products.

Q: What does it cover?

A: It covers the analytical procedure (sample hydrolysis, oxidation and color development) and associated requirements for calibration, result expression and reporting for samples with hydroxyproline content below 0.5 % (m/m).

Q: Who typically uses it?

A: Food industry quality-control laboratories, regulatory testing authorities, contract testing labs and research laboratories concerned with meat composition and collagen quantification.

Q: Is it current or superseded?

A: The 1994 second edition replaced the 1978 edition. According to the ISO catalogue entry, this edition has been subject to periodic review and was confirmed (i.e., remains the current published version) during ISO systematic reviews. Users should check the ISO catalogue or national standards bodies for any newer replacements or amendments before relying on the text for regulatory compliance.

Q: Is it part of a series?

A: It is part of ISO's set of standards for meat and meat products (technical committee ISO/TC 34/SC 6) and is used alongside related ISO and national standards on sampling, compositional analyses and meat product testing.

Q: What are the key keywords?

A: Hydroxyproline, collagen, meat analysis, colorimetric assay, spectrophotometry, ISO 3496.