Document Detail

Rapid methods for determination of meat composition.
MedLine Citation:
PMID:  3558286     Owner:  NLM     Status:  MEDLINE    
Rapid analytical procedures are needed to determine the total protein, moisture, and fat content of meat and poultry products. During the past 5 years, the U.S. Department of Agriculture (USDA) has been studying various methods involving instrumentation that test for these constituents either in combination or separately. The studies are initiated on request of the Department or the instrumentation manufacturer and are conducted at the manufacturers' facilities using 2 sets of samples preanalyzed by conventional means. One set, with values, is used for calibration purposes, the other set is tested as unknown samples. The resultant data are evaluated statistically vs the conventional test results. Most studies show the usefulness of these rapid tests for product quality control, but some fall short of regulatory requirements because of unacceptable bias or variability. Typical within-product standard deviations obtained in rapid methods instrumentation tests have ranged from 0.47 to 0.67 for percent total protein, 0.73 to 1.71 for moisture, and 0.41 to 1.14 for fat. For conventional methods, the acceptable USDA performance criteria for repeatability are standard deviations of less than 0.24 for protein, 0.46 for moisture, and 0.63 for fat. Improvements in instrumentation are being made and studies continue.
J E McNeal
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal - Association of Official Analytical Chemists     Volume:  70     ISSN:  0004-5756     ISO Abbreviation:  J Assoc Off Anal Chem     Publication Date:    1987 Jan-Feb
Date Detail:
Created Date:  1987-05-18     Completed Date:  1987-05-18     Revised Date:  2003-11-14    
Medline Journal Info:
Nlm Unique ID:  7505559     Medline TA:  J Assoc Off Anal Chem     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  95-9     Citation Subset:  IM    
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MeSH Terms
Food Analysis / methods*
Meat / analysis*

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