BUCHI Update on SARS-CoV2 (Corona)

Read Now close

Total fat determination in meat products using Economic Continuous Extraction

Total fat determination in Meat Products
Total fat determination in Meat Products using Economic Continuous Extraction

A simple and reliable procedure for fat determination of meat products by Economic Continuous Extraction (ECE) is introduced. The sample is hydrolyzed with the HydrolEx H-506. The Economic Continuous Extraction (ECE) is a continuous extraction where the sample is constantly kept in hot solvent vapor whilst efficiently rinsed with freshly distilled solvent. The total fat content is determined gravimetrically after the extract has been dried to a constant weight. This extraction method is also called Twisselmann and follows several standards, like ISO 22630:2015, ISO 6492:1999 and §64 LFGB L 17.00-4:1982-05.