Abstract
Meatball is favorite food for Indonesian society. Nowadays, many issues about the food ingredient on meatball were mixed with Lard. Therefore, this study was focused on applications of HPLC UV for the lard detection in meatball. The results showed that the beef and pork meatball can be distinguished using HPLC which was combined Principal Component Analysis (PCA). However, the application of HPLC has a problem for lard detection in meatball because can’t to control the hydrolysis of triglyceride (TGA). Hydrolysis of triglycerides can also be detected using HPLC UV and giving the interference for halal authentication.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Asian Journal of Pharmaceutical and Clinical Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
