Rapid determination of moisture and fat in meats by microwave and nuclear magnetic resonance analysis--PVM 1:2003.
Jimmy T. Keeton,Brian S Hafley,Sarah M. Eddy,Cindy R Moser,Bobbie J McManus,Timothy P Leffler +5 more
TLDR
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.Abstract:
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).read more
Citations
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Non-destructive prediction and visualization of chemical composition in lamb meat using NIR hyperspectral imaging and multivariate regression
TL;DR: In this paper, the potential of hyperspectral imaging in the near-infrared (NIR) range of 900-1700 nm for non-destructive prediction of chemical composition in lamb meat was investigated.
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Diverse food-based applications of nuclear magnetic resonance (NMR) technology
TL;DR: Nuclear magnetic resonance (NMR) spectroscopy is one of the most common investigative techniques used by both chemists and biochemists to identify molecular structures as well as to study the progress of chemical reactions.
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Non-destructive determination of chemical composition in intact and minced pork using near-infrared hyperspectral imaging
TL;DR: A near-infrared (NIR) hyperspectral imaging technique was investigated for non-destructive determination of chemical composition of intact and minced pork and predicted chemical composition with coefficients of determination of 0.92, 0.87 and 0.95 for protein, moisture and fat, respectively.
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Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging
TL;DR: In this article, a laboratory-based pushbroom hyperspectral imaging system in reflectance mode was developed in the near infrared (NIR) range (900-1700 nm) for non-invasive determination of the major chemical compositions of beef.
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Robust linear and non-linear models of NIR spectroscopy for detection and quantification of adulterants in fresh and frozen-thawed minced beef
TL;DR: The current study demonstrated that the VIS-NIR spectroscopy can be utilized securely to detect and quantify the amount of adulterants added to the minced beef with acceptable precision and accuracy.
References
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Comparison of the Bligh and Dyer and Folch methods for total lipid determination in a broad range of marine tissue.
TL;DR: A highly significant linear relationship between the two methods is found, which will permit the correction of reported lipid levels in samples previously analyzed using an unmodified Bligh and Dyer extraction.
Journal Article
The meat we eat
TL;DR: Different aspects of edible meat available to the consumer are discussed in this article.
Book ChapterDOI
Analysis of fatty acids
J.M. King,David B. Min +1 more
TL;DR: The analysis of saturated, monounsaturated, and polyunsaturated fatty acids by gas chromatography is covered in detail in this chapter and it focuses on improvements made during the past 10 years as discussed by the authors.
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