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Indirect measurement of the fat content of beef mince using the Infra‐Tester
Author(s) -
CASEY J. C.,
CROSLAND A. R.
Publication year - 1982
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1982.tb00215.x
Subject(s) - water content , food science , moisture , chemistry , geotechnical engineering , organic chemistry , engineering
Summary A technique for the indirect estimation of the fat content of beef mince by the direct measurement of moisture content was evaluated. Samples of commercially produced beef mince ranging from 7 to 25% fat were analysed for moisture content using infra‐red heating, and for fat and moisture content by standard laboratory procedures. Moisture content measured by infra‐red heating using the Infra‐Tester was highly correlated with fat content measured by the standard method and could be used as a rapid and inexpensive method of predicting the fat content of beef mince.