DIN SPEC 10532:2012-02

This prestandard applies to the inspection of fresh meat, meat preparations and meat products and specifies methods for checking the hygienic quality of these products. A total of three methods are described. Method 1 "Proof of sufficient heating" serves for determination of muscle proteins in meat products of warm-blooded animals which has not been sufficiently heated and shall be used in addition to sensory and/or microbiological analysis. Method 2 "Rotting trial" serves for proof of bacterial decomposition processes of proteins with the forming of ammonium compounds. This method can be used for fresh muscle meat as well as meat preparations and meat products, unless they are cured (salted). Method 3 "Rapid detection of nitrite using Griess-Ilosvay reagent" serves as an orientation method for the detection of free nitrite in meat and meat products. The methods are used, amongst others, as supplementary inspections to sensory analysis of meat and meat products. They are used in food control administration and can be used by food companies within the framework of their internal monitoring. By using the proposed methods it can be determined if food is sufficiently safe for consumption by the users. The methods specified in the test standard can, in addition to other test methods, provide information on the fitness for consumption of the inspected meat and meat products. For this reason, the prestandard deals in particular with aspects of health-related consumer protection and food quality. This prestandard has been prepared by Working Committee NA 057-02-01 AA "Lebensmittelhygiene" ("Food hygiene"), Working Group NA 057-02-01-26 AK "Erhitzungsnachweis/Fäulnisprobe" ("Hating proof/rotting trial") of the Food and Agricultural Products Standards Committee (NAL).