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Collaborative study of rapid fat determination in meat and meat products by modification of the AOAC method



Collaborative study of rapid fat determination in meat and meat products by modification of the AOAC method



Journal of the Association of Official Analytical Chemists 56(5): 1140-1143



The rapid method for estimating fat in minced beef, frankfurters and pork sausage was studied by 10 laboratories. The method is similar to the official AOAC method except that the sample, 3 to 4 g, is dried in an open extraction thimble for 30 min at 125 deg C, extracted with ether for 45 min and fat is estimated gravimetrically, after removal of solvent.

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Accession: 000043609

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