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Evaluation of Soxhlet's and Bligh and Dyer's methods in the determination of fat in meat

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Summary

A comparative evaluation of Soxhlet's and Bligh and Dyer's methods in determination of fat in meat was carried out. With the statistical analysis the following was estimated: the influence of each method on the level of fat determination with regard to the kind of the meat examined, and the precision and error of the results obtained with each method.

Zusammenfassung

Es wurde eine vergleichende Bewertung der Soxhlet- und Bligh and Dyer-Methoden zur Bestimmung des Fettgehaltes im Fleisch durchgeführt. Statistisch wurde der Einfluß beider Methoden auf die Höhe der Ergebnisse in Abhängigkeit von der die Art des untersuchten Fleisches sowie die Genauigkeit und die relativen Fehler der mit jeder einzelnen Methode erhaltenen Ergebnisse überprüft.

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Literature

  1. Bligh, E. G., Dyer, W. J.: Can. J. Biochem. Physiol.37, 911 (1959).

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  2. Handb. der Lebensmittelchemie, Bd. IV, S. 417, Berlin-Heidelberg-New York: Springer 1969.

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Authors and Affiliations

  1. Department of Hygiene of Animal Products, Agricultural University, Lublin, Poland

    E. Prost & H. Wrebiakowski

Authors
  1. E. Prost
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  2. H. Wrebiakowski
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Additional information

Supported by PL-480 Grant No. FG-229 from the U.S. Department of Agriculture.

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Prost, E., Wrebiakowski, H. Evaluation of Soxhlet's and Bligh and Dyer's methods in the determination of fat in meat. Z Lebensm Unters Forch 149, 193–196 (1972). https://doi.org/10.1007/BF01855319

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  • DOI: https://doi.org/10.1007/BF01855319

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