Table 2-1C: AOAC Official Method 985.15
AOAC Official Method 985.15 (A3)
Fat (Crude) in Meat and Poultry Products
Rapid Microwave-Solvent Extraction Method
Type |
Matrix |
Analytes |
Detection |
Control |
Microwave Drying with Non-Microwave Solvent Extraction |
Meat Poultry |
Fat |
Balance |
NA |
Condensed Procedure |
Initial Microwave Drying: Prepare sample as in Method 983.18. Place two glass fiber pads on balance and tare. Rapidly and evenly spread ~4 g onto one glass pad. Cover sample with second pad. Determine initial mass. Microwave heat for 3 - 5 min. at 80 - 100 % depending on product type. Non-Microwave Extraction: Place Pads into non-microwave automated solvent extractor Extract with CH2Cl2 Final Microwave Drying Place Pads on balance and tare Microwave heat for 30 sec. at 80 - 100% Determine final mass and calculate % moisture. Repeat drying until constant weight is obtained Determine % Fat |