CSIRO, 671 Sneydes Road, Werribee, VIC 3030, Australia.
Department of Industry, Innovation and Science (National Measurement Institute), Bertie Street, Port Melbourne, VIC, Australia.
Meat Sci. 2021 Jan;171:108289. doi: 10.1016/j.meatsci.2020.108289. Epub 2020 Aug 27.
Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a meat product. CL determination is a mandatory, AUS-MEAT Ltd. prescribed requirement for any bulk packed meat product destined for export. Fifteen methods are approved by AUS-MEAT Ltd., for use in Australian industry. Engagement with Australian meat processors indicated that a range of methods were used for CL measurements in industry, ranging from wet chemical to instrumental based techniques. Meat (consisting of beef, lamb and pork) was used in a method comparison which included Soxhlet fat extraction and microwave moisture analysis, along with instrumental techniques; near infrared reflectance and transmittance, nuclear magnetic resonance and X-Ray. The methods were compared using Passing-Bablok regression, Bland-Altman plot analysis, and robust z-scores, indicating that overall showed that each method performed satisfactorily, suitable for CL determination in the Australian meat industry.
化学 lean（CL）是指与肉类产品中的脂肪相比， lean 红肉类的含量。CL 测定是 AUS-MEAT Ltd. 为任何出口的散装肉类产品规定的强制性要求。AUS-MEAT Ltd. 批准了 15 种方法供澳大利亚工业使用。与澳大利亚肉类加工商的接触表明，工业界中使用了各种 CL 测量方法，包括湿法化学和基于仪器的技术。在方法比较中使用了肉（包括牛肉、羊肉和猪肉），其中包括索氏脂肪提取和微波水分分析，以及仪器技术；近红外反射率和透射率、核磁共振和 X 射线。使用通过-巴布洛克回归、 Bland-Altman 图分析和稳健 z 分数对方法进行了比较，表明总体上表明每种方法都表现良好，适用于澳大利亚肉类工业中的 CL 测定。
