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Collaborative study of accuracy and precision of rapid determination of fat in meat and meat products by foss let method



Collaborative study of accuracy and precision of rapid determination of fat in meat and meat products by foss let method



Journal of the Association of Official Analytical Chemists 60(4): 853-858



Collaborators in 12 meat and food industry laboratories performed 4 fat determinations each on 7 samples of meat and meat products by the rapid (7-10 min) Foss-Let method and compared the results with those obtained by AOAC [Association of official Analytical Chemists] method 24.005 (a) or 24.005 (b). From the overall mean of results on all samples, determinations by the Foss-Let method averaged 0.11% fat higher than by the AOAC method. This difference was not significant by the t-test (P = 0.05), which indicated agreement between the compared methods in determining fat content. Precision of the Foss-Let method was equivalent to and generally slightly better than that of the AOAC method. SD with the Foss-Let method were 0.2% fat for between-duplicates and for within-laboratory repeatability; 0.4% fat for between-laboratories, including variation due to laboratory-sample interaction; and 0.5% fat for reproducibility between analysts in different laboratories. The Foss-Let method was adopted as official first action.

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