AOAC Methods

As we all know AOAC methods are methods specific to a certain product, component etc. resulting to its limitations. The question is, can we use this methods for other products? For example, AOAC 942.15 is a method for determining TA values of fruit and fruit products, can we use this method in sauces or products with acetic acid or other products not related to fruit to determine its TA value? Another example is AOAC 935.47, method for determining salt as sodium chloride in meat products, can this method be used in determining salt content as NaCl in other products like powders high in salt?

As we all know AOAC methods are methods specific to a certain product, component etc. resulting to its limitations. The question is, can we use this methods for other products? For example, AOAC 942.15 is a method for determining TA values of fruit and fruit products, can we use this method in sauces or products with acetic acid or other products not related to fruit to determine its TA value? Another example is AOAC 935.47, method for determining salt as sodium chloride in meat products, can this method be used in determining salt content as NaCl in other products like powders high in salt?

Sometimes Yes, sometimes No. Often a question of interferences (or not).

Can be helpful to study the validation material which supports the published AOAC methodologies.

Many products do have categorical methods for their assay.

Offhand, I have no idea what TA stands for ? Total Acidity ?

There is > 1  method of determining Chloride ion ?.

High purity products are sometimes evaluated by "difference".