GB/T 9695.11-2008
AbolishedMeat and meat products - Determination of nitrogen content
肉与肉制品 氮含量测定
Application Summary AI generated
This standard specifies the Kjeldahl method for determining nitrogen content in meat and meat products. It is applied in food quality control laboratories and regulatory testing to calculate crude protein levels, ensuring compliance with nutritional labeling and product composition standards. The method is used across the meat processing industry, including raw meats, sausages, and cooked products.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.