Abstract Moisture studies were conducted on 4 types of meat. A method specifying 2 hr at 125-150°C in a gravity convection oven gave similar results to 24.003. Five rapid methods were also evaluated: the IR automatic moisture analyzer, the IR moisture determination balance, toluene extraction, specific gravity change, and hot plate methods. The methods were evaluated for precision and recovery of moisture as compared with the official AOAC method and for their practicability, ease of handling, and rapidity of analysis.