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BS 4401-4:1970

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Methods of test for meat and meat products, Determination of total fat content

Two reference methods, Method A (technically equivalent to ISO 1443) and method B (usual UK practice), both based on the disintegration of the test portion with hydrochloric acid to free the fat. Method A involves the intermediate steps of filtration and frying of the disintegrated mass followed by soxhlet extraction. Method B involves liquid/liquid extraction.

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  • BS 4401-14:1979

    Methods of test for meat and meat products, Determination of L-(+)-glutamic acid content (reference method)

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BS 4401-4:1970

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