ISO-1443 › Meat and meat products -- Determination of total fat content

ISO-1443 - 1ST EDITION - CURRENT


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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.

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67.120.10 (Meat and meat products)

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Document Number

ISO 1443:1973

Revision Level

1ST EDITION

Status

Current

Publication Date

April 15, 1973

Committee Number

ISO TC 34/SC 6