Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison
Watkins, P., Stockham, K., Stewart, S. and Gardner, G.ORCID: 0000-0001-7499-9986
(2021)
Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison.
Meat Science, 171
.
Article 108289.
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Abstract
Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a meat product. CL determination is a mandatory, AUS-MEAT Ltd. prescribed requirement for any bulk packed meat product destined for export. Fifteen methods are approved by AUS-MEAT Ltd., for use in Australian industry. Engagement with Australian meat processors indicated that a range of methods were used for CL measurements in industry, ranging from wet chemical to instrumental based techniques. Meat (consisting of beef, lamb and pork) was used in a method comparison which included Soxhlet fat extraction and microwave moisture analysis, along with instrumental techniques; near infrared reflectance and transmittance, nuclear magnetic resonance and X-Ray. The methods were compared using Passing-Bablok regression, Bland-Altman plot analysis, and robust z-scores, indicating that overall showed that each method performed satisfactorily, suitable for CL determination in the Australian meat industry.
Item Type: | Journal Article |
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Murdoch Affiliation: | School of Veterinary and Life Sciences |
Publisher: | Elsevier BV |
Copyright: | © 2020 Published by Elsevier Ltd |
URI: | http://researchrepository.murdoch.edu.au/id/eprint/57533 |
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