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.Cross References:BS 770:Part 3BS 2071BS 2648BS 3978 BS 4523BS 5348:Part 1
BS 4401-4:1970
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Methods of test for meat and meat products-Determination of total fat content
BSI Group , 11/25/1970
Pages: 10
