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Determination of the fat content of meat using nuclear magnetic resonance
Author(s) -
Casey John C.,
Miles Christopher A.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250912
Subject(s) - chemistry , residual , content (measure theory) , nuclear magnetic resonance , linear relationship , chemical composition , food science , mathematics , physics , mathematical analysis , statistics , organic chemistry , algorithm
A nuclear magnetic resonance method has been used to measure the fat content of lean meat and the accuracy assessed by comparison with standard chemical methods. There were linear relationships between the nuclear magnetic resonance (n.m.r.) fat content and those determined by two standard chemical methods; the residual standard deviations being 0.2 and 0.16% of the wet weight for total and extractable fat methods, respectively.