ISO 1443:1973Published

Meat and meat products — Determination of total fat content

Viandes et produits à base de viande — Détermination de la teneur en matière grasse totale

Abstract / scope

The method consists in boiling of a test portion with hydrochloric acid to free the occluded and bound lipid fractions, filtrating of the resulting mass, drying, and extracting with n-hexane or light petroleum, of the fat retained on the filter.