Determination of the fat content of meat using nuclear magnetic resonance

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Abstract
A nuclear magnetic resonance method has been used to measure the fat content of lean meat and the accuracy assessed by comparison with standard chemical methods. There were linear relationships between the nuclear magnetic resonance (n.m.r.) fat content and those determined by two standard chemical methods; the residual standard deviations being 0.2 and 0.16% of the wet weight for total and extractable fat methods, respectively.