Collaborative Study of Rapid Fat Determination in Meat and Meat Products by Modification of the AOAC Method

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Abstract
The rapid method for fat determination reported by this laboratory has been evaluated by 10 collaborating laboratories in a comparison with the AOAC method. The method is similar to the official method except that a 3–4 g sample of meat or meat product is dried in an open extraction thimble for 30 min at 125°C and extracted with ethyl ether for 45 min at maximum reflux, and fat content is determined gravimetrically after complete removal of solvent from the extract. Collaborators performed 6 replicate analyses on samples of ground beef, frankfurters, and fresh pork sausage by both methods. A statistical treatment of the results showed that fat contents determined by the modified method agreed with those obtained by the official method. The expected standard deviation, se, averaged for the 3 types of meat product, was ±0.83% fat which is 1.5 times the value obtained by the official method, ±0.56% fat.

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