Abstract
SUMMARY –There is a need for a rapid, safe, precise and practical method for determining fat in raw meats, while insuring sample representativeness. The method developed consists of preparing an emulsion from the meat to be analyzed, and purposely breaking down a portion by heating under alkaline conditions to separate the fat which is measured in graduated Babcock bottles. A good correlation was found between this method taking about 10 min and Salwin's method (Babcock technique) taking about 20–25 min as well as the official ether extraction method taking about 24 hr. The new method seems applicable to samples varying between 4 and 40% fat. It also permits the analysis of large samples of almost any desirable or practical size by analyzing a homogeneous aliquot of a prepared emulsion. It also applies directly to the analysis of meat emulsions prepared in the manufacture of sausage products, for quality control purposes.
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