[Conditions for lipid extraction and their quantitative determination in meat products].

Stated are the conditions under which the extraction of lipids and their quantitative evaluation by classes in meat products could be carried out through the combined use of thin-layer and gas chromatography. The amounts of neutral class lipids were determined by the high-molecular fatty acids contained in them in the form of methyl esters. Their re-esterification was performed directly on silica gel with methanol and BF3 catalyst in a strongly alkaline medium in airtight flasks. There was methylation not only of the free fatty acids, but also of the bound ones thanks to the processes of saponification and esterification which ran their course simultaneously. This procedure shortened the time for analysis and made analytical work more feasible. Differences were found in the content of triglycerides and free fatty acids between Rousse ham, Hemous alami, and Turnovska loukanka (a highly seasoned sausage) that were due to he various technologic regimes of production, at a standard error of the mean values of from 0.11 to 1.11.