ISO 1444:1996 PDF

Overview

ISO 1444:1996 specifies a standardized laboratory method for determining the free fat content of meat and meat products by solvent extraction. The procedure uses extraction of a dried residue (from the moisture determination in ISO 1442) with n‑hexane or light petroleum and quantifies fat by solvent evaporation, drying and weighing. The standard is intended for routine analytical use and for inter-laboratory comparability of free fat results.

Key topics and technical requirements

• Scope: Method for free fat content expressed as percentage by mass of the test portion; uses extraction of dried material obtained following ISO 1442 (moisture determination).
• Sample & preparation:
  • Laboratory sample mass ≥ 200 g; prepared sample homogenized (mechanical cutter or mincer; plate hole ≤ 4.5 mm).
  • Test portion for drying: 5–8 g, weighed to 0.001 g.
  • Analyze prepared sample as soon as practicable and within 24 h of homogenization.
• Extraction solvent: n‑hexane or light petroleum (40–60 °C distillation range) with bromine value