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An intercomparison of methods for the determination of total fat in a fresh meat reference material by eighteen experienced laboratories from ten European countries is described. The fresh meat reference material has been produced by the Swedish Meat Research Institute (SMRI) and has been certified for moisture, ash, fat, N, protein, Na, NaCl, and hydroxyproline. The participating laboratories received two cans of the meat reference material and were asked to measure the fat content in duplicate by means of a method based on acid hydrolysis (preferably the Weibull-Stoldt method). After elimination of outliers, participants achieved a very high degree of agreement. The mean fat content found was 21.11 +/- 0.11 g/100 g, which agrees favourably with the value of 20.8 +/- 0.58 g/100 g obtained previously by 31 Swedish food laboratories.

Additional information

Authors: KOLAR K, Swedish Meat Research Institute, Käulinge (SE);FAURE U, European Commission, Bruxelles (BE);TORELM I, National Food Administration, Uppsala (SE);FINGLAS P, AFRC Institute of Food Research, Norwich (GB)
Bibliographic Reference: Article: Fresenius' Journal of Analytical Chemistry, Vol. 347 (1993) pp. 393-395
Record Number: 199510137 / Last updated on: 1995-08-22
Original language: en
Available languages: en
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