BS 4401-4:1970
$86.31
Methods of test for meat and meat products – Determination of total fat content
| Published By | Publication Date | Number of Pages |
| BSI | 1970 | 10 |
This Part of BS 4401 describes two reference methods for the determination of the total fat content of meat and meat products.
NOTE The fat extracted by these methods cannot be used for the determination of the characteristics of the fat.
Two reference methods, Method A (technically equivalent to ISO 1443) and method B (usual UK practice), both based on the disintegration of the test portion with hydrochloric acid to free the fat. Method A involves the intermediate steps of filtration and frying of the disintegrated mass followed by soxhlet extraction. Method B involves liquid/liquid extraction.
