ISO 13496:2000
Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography
- Standard No.
- ISO 13496:2000
- Release Date
- 2000
- Published By
- International Organization for Standardization (ISO)
- Status
- Replace By
- ISO 13496:2021
- Latest
- ISO 13496:2021
- Scope
- This International Standard specifies a thin-layer chromatographic method for the detection of synthetic, water-soluble colouring agents in meat and meat products. The following colouring agents can be detected with the method: Tartrazine Patent Blue V Quinoline Yellow Indigotine Sunset Yellow FCF Brilliant Black PN Amaranth Black 7984 Ponceau 4R Fast Green FCF Erythrosine Blue VRS Synonyms and identity numbers of these colouring agents are listed in annex A. The plant colours and plant extracts which have been observed not to interfere with this method are listed in Table B.1. Natural colours which in some cases have been shown to interfere with this method are listed in Table B.2.
ISO 13496:2000 history
- 2021 ISO 13496:2021 Meat and meat products — Detection and determination of colouring agents
- 2000 ISO 13496:2000 Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography
