Abstract
Abstract A rapid method of determining fat in a wide variety of meat products has been developed. The meat is digested with hot HO and the products of the hydrolysis are dissolved in dimethyl sulfoxide; neutral triglycerides are insoluble in this solvent. The solubility of starches, sugars, and the usual curing inorganics in dimethyl sulfoxide and its miscibility with water prevent interference by these substances. Digestions are rapid, and phase separation and demarcation are excellent. One analysis (exclusive of sample preparation time) takes approximately 10 minutes. Only two reagents must be purchased, and no special equipment other than the usual Babcock apparatus is needed. Results by the sulfoxide procedure approximate results by the Mojonnier method. Its speed and simplicity should make it valuable for process monitoring and formulation adjustment in the manufacture of meat products.
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