Keeton Jimmy T, Hafley Brian S, Eddy Sarah M, Moser Cindy R, McManus Bobbie J, Leffler Timothy P
Texas A&M University, College Station, TX 77843, USA.
J AOAC Int. 2003 Nov-Dec;86(6):1193-202.
A peer-verified method is presented for the determination of percent moisture and fat in meat products by microwave drying and nuclear magnetic resonance (NMR) analysis. The method involves determining the moisture content of meat samples by microwave drying and using the dried sample to determine the fat content by NMR analysis. Both the submitting and peer laboratories analyzed 5 meat products by using the CEM SMART system (moisture) and the SMART Trac (fat). The samples, which represented a range of products that meat processors deal with daily in plant operations, included the following: (1) fresh ground beef, high-fat; (2) deboned chicken with skin; (3) fresh pork, low-fat; (4) all-beef hot dogs; and (5) National Institute of Standards and Technology Standard Reference Material. The results were compared with moisture and fat values derived from AOAC-approved methods, 950.46 (Forced Air Oven Drying) and 960.39 (Soxhlet Ether Extraction).
本文提出了一种经同行验证的方法，用于通过微波干燥和核磁共振（NMR）分析来测定肉制品中的水分和脂肪百分比。该方法包括通过微波干燥测定肉样的水分含量，并使用干燥后的样品通过NMR分析来测定脂肪含量。提交实验室和同行实验室均使用CEM SMART系统（测定水分）和SMART Trac（测定脂肪）对5种肉制品进行了分析。这些样品代表了肉类加工商在工厂日常操作中处理的一系列产品，包括：（1）高脂肪的新鲜绞碎牛肉；（2）带皮去骨鸡肉；（3）低脂肪的新鲜猪肉；（4）全牛肉热狗；以及（5）美国国家标准与技术研究院标准参考物质。将结果与采用美国官方分析化学师协会（AOAC）批准的方法950.46（强制空气烘箱干燥）和960.39（索氏乙醚萃取）得出的水分和脂肪值进行了比较。
