BIOMAT Database Logo BIOMAT Database Logo

An infrared spectroscopic method for the rapid simultaneous determination of fat and moisture in meat and meat products. 1975

P J Farnell

UI MeSH Term Description Entries
D008460 Meat The edible portions of any animal used for food including cattle, swine, goats/sheep, poultry, fish, shellfish, and game. Meats
D005223 Fats The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)
D012997 Solvents Liquids that dissolve other substances (solutes), generally solids, without any change in chemical composition, as, water containing sugar. (Grant & Hackh's Chemical Dictionary, 5th ed) Solvent
D013055 Spectrophotometry, Infrared Spectrophotometry in the infrared region, usually for the purpose of chemical analysis through measurement of absorption spectra associated with rotational and vibrational energy levels of molecules. (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed) IR Spectra,Infrared Spectrophotometry,IR Spectras,Spectra, IR
D014867 Water A clear, odorless, tasteless liquid that is essential for most animal and plant life and is an excellent solvent for many substances. The chemical formula is hydrogen oxide (H2O). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed) Hydrogen Oxide

Related Publications

P J Farnell
Mojonnier method as reference for infrared determination of fat in meat products.
July 1983, Journal - Association of Official Analytical Chemists,
P J Farnell
Determination of total fat in meat and meat products by a rapid, dry column method.
May 1980, Journal - Association of Official Analytical Chemists,
P J Farnell
Near-infrared reflectance determination of fat, protein, and moisture in fresh meat.
May 1981, Journal - Association of Official Analytical Chemists,
P J Farnell
Automated methods for determination of fat and moisture in meat and poultry products: collaborative study.
January 1985, Journal - Association of Official Analytical Chemists,
P J Farnell
The rapid determination of fat in meat products in routine industrial control.
September 1966, Journal of the science of food and agriculture,
P J Farnell
[Rapid method of determination of residual moisture of dry biological products].
January 1975, Laboratornoe delo,
P J Farnell
Simultaneous determination of fat, moisture, defatted dry matter and ash in meat, fish and biological materials.
July 1971, Laboratory practice,
P J Farnell
Rapid quantitative method for simultaneous determination of benzoic acid, sorbic acid, and four parabens in meat and nonmeat products by liquid chromatography.
January 1985, Journal - Association of Official Analytical Chemists,
P J Farnell
Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan Near-Infrared Spectrophotometer with FOSS Artificial Neural Network Calibration Model and Associated Database: collaborative study.
January 2007, Journal of AOAC International,
P J Farnell
Rapid determination of moisture/solids and fat in dairy products by microwave and nuclear magnetic resonance analysis.
January 2005, Journal of AOAC International,
Copied contents to your clipboard!