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Automated methods for determination of fat and moisture in meat and poultry products: collaborative study



Automated methods for determination of fat and moisture in meat and poultry products: collaborative study



Journal - Association of Official Analytical Chemists 68(5): 876-880



A collaborative study was conducted to compare automated methods for rapid determination of fat and moisture in meat and poultry products with the official AOAC solvent extraction and forced-air oven methods, respectively. Fourteen products were tested, with fat and moisture contents ranging from 2 to 43% and 44 to 74%, respectively. Eight of the collaborating laboratories analyzed the products by using a moisture/fat analyzer; 4 laboratories used the AOAC methods. Standard deviations for within-laboratory repeatability, between-laboratory reproducibility, and bias for each product indicated that the rapid methods were acceptable. The moisture/fat analyzer methods have been adopted official first action for fat and moisture analyses in meat and poultry products.

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Accession: 004801860

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PMID: 4055632


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