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Use of the InfraAlyzer in Proximate Analysis of Mutton
Author(s) -
BARTHOLOMEW D. T.,
OSUALA C. I.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07710.x
Subject(s) - proximate , moisture , food science , chemistry , correlation coefficient , mathematics , statistics , organic chemistry
Proximate meat analysis for fat, protein, moisture and ash were performed using the InfraAlyzer. Results were then compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash, respectively. Results from the two methods did not differ significantly (p ≤ 0.05). The InfraAlyzer showed potential for use as a rapid method for proximate analysis of fat, protein and moisture in mutton meat. The correlation coefficient for ash between AOAC and InfraAlyzer methods was low, but the methods were not statistically different (p ≤ 0.05).