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Abstract
The Mojonnier method was compared with the conventional Soxhlet method for the determination of fat in 7 different meat products to assess its use as a standard reference method for calibration of commercial quantitative infrared transmission analyzers (e.g., Multispec M, Milkoscan 300 or 104). Results for the meat samples obtained by the Mojonnier method did not differ significantly from those obtained by the Soxhlet method. In addition, the Mojonnier method was less time-consuming and more precise than the Soxhlet; therefore, it can be used as a standard reference procedure for the calibration and assessment of infrared milk analyzers in their potential application to the rapid determination of fat in meat and meat products.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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