BS 4401-4:1970
Current
Date published:
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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Related Information
67.120.10 Meat and meat products
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BS 4401-4:1970
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