BS 4401-4:1970

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Methods of test for meat and meat products – Determination of total fat content

Published By	Publication Date	Number of Pages
BSI	1970	10

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Categories: 67.120.10 - Meat and meat products, BSI

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Description

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.

Additional information

Status	Confirmed
Pages	10
Publication Date	1970-11-25
ISBN	0 580 06444 1
Related National Standard Of	ISO 1443:1973
Standard Number	BS 4401-4:1970
Title	Methods of test for meat and meat products – Determination of total fat content
Descriptors	Testing conditions, Reproducibility, Determination of content, Animal products, Precision, Fat content determination, Meat products, Food testing, Meat, Food products, Chemical analysis and testing, Specimen preparation, Fat extraction methods
Publisher	BSI
Committee	W/-
ICS Codes	67.120.10 - Meat and meat products

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BS 4401-4:1970

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