ISO 1443:1973 PDF
Meat and meat products — Determination of total fat content
Meat and meat products — Determination of total fat content
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 2
- Дата публикации:
- 1 апреля 1973 г.
- Издание:
- ISO IS 1443 edition 1 version 1
- ICS:
- 67.120.10
The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.
Abstract
Overview
ISO 1443:1973 specifies a reference method for determining the total fat content in meat and meat products. The standardized procedure isolates occluded and bound lipids by boiling a test portion with dilute hydrochloric acid, followed by filtration, drying, and solvent extraction (n‑hexane or light petroleum). Results are expressed as a percentage by mass and reported as the mean of two determinations.
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