Meat

Comparison of Methods for Evaluation of Chemical Lipid Content in the Longissimus Muscle

Authors: K. D. Ragland (Iowa State University) , Lauren L. Christian (Iowa State University) , Thomas J. Baas (Iowa State University)

Abstract

For the range of fat content found in pork, the two chemical procedures studied for the estimation of intramuscular fat (IMF), Soxhlet and total lipid (TL), are highly correlated and values for the Soxhlet procedure are slightly lower. No significant (P<.05) differences existed between the two methods. Hence, both methods can be recommended for the determination of IMF in pork. The Soxhlet method, however, may be more indicative of marbling than the TL procedure.

Keywords: ASL R1425

How to Cite: Ragland, K. D. , Christian, L. L. & Baas, T. J. (1997) “Comparison of Methods for Evaluation of Chemical Lipid Content in the Longissimus Muscle”, Iowa State University Animal Industry Report. 1(1).