Table of Contents

SECTION 1 - SCOPE AND GENERAL
SECTION 2 - PREPARATION OF SAMPLES
SECTION 3 - INTERPRETATION OF RESULTS
SECTION 4 - DETERMINATION OF TOTAL SOLIDS
SECTION 5 - DETERMINATION OF NITROGEN
SECTION 6 - DETERMINATION OF LIPIDS
SECTION 7 - DETERMINATION OF REDUCING SUBSTANCES
SECTION 8 - DETERMINATION OF HAENNI VALUE (SOLUBILITY INDEX)
SECTION 9 - DETERMINATION OF PH VALUE
SECTION 10 - ASSESSMENT OF FLAVOUR
SECTION 11 - DETERMINATION OF ALPHA-AMYLASE
SECTION 12 - DETERMINATION OF CHLORIDE
SECTION 13 - ASSESSMENT OF YOLK COLOUR
SECTION 14 - DETERMINATION OF HAUGH UNIT VALUE
SECTION 15 - DETERMINATION OF HEADSPACE GAS COMPOSITION
APPENDIX A - BUFFER REAGENTS FOR DETERMINATION OF PH VALUE

Abstract

Describes procedures for the preparation of samples, interpretation of results, and methods for the determination of total solids, nitrogen, lipids, reducing substances, alpha-amylase Haenni value, pH value, chloride, Haugh unit value, headspace gas composition. Procedures for the assessment of flavour and yolk colour are also described.

Scope

This standard describes the preparation of samples for examination, and methods for the chemical examination of eggs and egg products.

General Product Information

Published
Document Type	Standard
Status	Current
Publisher	Standards Australia
Pages
ISBN
Committee	FT-024
Supersedes	DR 72165