Abstract
Abstract A new method for determination of total fat in meat and meat products, which uses a commercially available extraction system, was collaboratively studied by 11 laboratories. The study compared the new Soxtec solvent extraction with the Soxhlet method. The new method reduces extraction time, enables recovery of 60-70% of the solvent, and improves safety through external heating. Each laboratory received 6 samples: canned ham, ground beef, frankfurters, fresh pork sausage, hard salami, and beef patties with added soy. Laboratories were Instructed to analyze each sample In duplicate on each of 2 days by both the Soxhlet and Soxtec methods. In general, results for the Soxtec system showed Improved performance. For all samples used in Soxtec analysis, ranges of values for repeatability and reproducibility were Sr, 0.106-0.764; RSDr, 1.01-2.44%; SR, 0.112- 0.799; and RSDR, 1.53-2.84%. The method was adopted first action by AOAC International.
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