Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
A collaborative study was conducted to compare automated methods for rapid determination of fat and moisture in meat and poultry products with the official AOAC solvent extraction and forced-air oven methods, respectively. Fourteen products were tested, with fat and moisture contents ranging from 2 to 43% and 44 to 74%, respectively. Eight of the collaborating laboratories analyzed the products by using a moisture/fat analyzer; 4 laboratories used the AOAC methods. Standard deviations for within-laboratory repeatability, between-laboratory reproducibility, and bias for each product indicated that the rapid methods were acceptable. The moisture/fat analyzer methods have been adopted official first action for fat and moisture analyses in meat and poultry products.
D000818:Animals; D001322:Autoanalysis; D002417:Cattle; D004041:Dietary Fats / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D008872:Microwaves; D011202:Poultry Products / Q000032:analysis*; D013552:Swine; D014867:Water / Q000032:analysis*
D004041:Dietary Fats; D014867:Water