20.20 Aug 1, 2026
ISO
ISO/TC 34/SC 6
International Standard
This document specifies a method to obtain K-value, which is a freshness index. It is calculated from contents of adenosine 5’-triphosphate (ATP) metabolites in raw and frozen fish meat (limited to Osteichthyes) measured by high performance liquid chromatography.
PROJECT
ISO/WD 26152
20.20
Working draft (WD) study initiated
Aug 1, 2026