Common methods of analysis for meat and poultry products

1. Common methods of analysis for meat and poultry products • Water • AOAC • 1. Oven drying • weigh 2 - 5g. into cellulose thimbles or aluminum pans • dry at 100 - 102oF for 16 - 18 hrs. • cool in dessicator • reweigh • weight lost calculated and reported ~ $2000

2. AOAC oven options • 2. - convection at 125oF for 2 - 4 hrs. • 3. - vacuum at 95 - 100oF for 8 - 12 hrs. • 4. - microwave at 80% - 100% power for 3 - 5 minutes • Note: special design (CEM Corp.) - $30,000

3. Rapid methods - water • 1. Rapid heating / balances • Ohaus, Mettler, others - infrared, halogen, microwave sources of heat • 15 - 30 minutes • ~ $1000 • 3-4 %

4. METTLER LJ16 Moisture Analyzer:for rapid and simple routine drying

8. 2. Near infrared transmission (NIT) • NIR common for grain • Must be calibrated • Nondestructive, multi-component measurement • Now available for in-line use • $40,000 - 60,000

9. Broad, multiple – component analyses (fat, water, protein simultaneously) Measurement of near infrared absorption by functional organic groups – ketones, alcohols, esters, ethers, aldehydes, etc. “fingerprints” pure compounds, mixtures must be calibrated to known standards calibration is critical Transmission (as opposed to reflectance) instruments show very good performance Near infrared (NIR)

10. Cost is $50,000 for table top instruments Measurement time < 1 second Continuous monitoring of composition on commercial mixers and grinders Near infrared (NIR) (continued)

11. INFRATECtecator1265 MEAT ANALYZER

14. Gives simultaneous measures of fat, water and protein ~ 20 measurements per minute CFS MultiTrack/Wolfking Continuous Fat Analyzer

15. Wolfking indicates SD of 0.3% • Cost is ~$95,000 • from CFS (Wolfking) technical literature

16. 3. Guided microwave spectrometry (GMS) • Similar strengths and weaknesses as NIT but not as well established • Nondestructive, multi-component, in-line use

17. Microwave absorption to measure changes in conductivity and dielectric constants Available for in-line measurements (GMS 44) Guided microwave spectrometry (GMS) and on grinders (GMS 46) from Weiler

18. Multi component measurements including salt and temperature Fat at 2 measurements per second 25,000 lbs/hr on grinders SD indicated by Weiler as 0.2%-0.4% Matrix sensitivity to air and to ice crystals Cost is ~ $115,000 Guided microwave spectrometry (GMS) (continued)

20. Fat • AOAC • 1. Ether extract (Soxhlet) • dried 2 -5 g. sample • extract with di-ethyl ether or petroleum ether (hexane) --- 8 - 12 hrs. • cool in dessicator, reweigh • calculate fat as % weight lost of wet sample weight • does not include phospholipids

21. Rapid methods - fat • 1. Cooked / fat release • Hobart - only for fresh ground beef • 15 minutes • “good as a guess”

22. Heat rendering Highly variable, SD ~ 2% or more Cost ~ $1000 Rapid methods – product formulation • Hobart F-101

23. 2. Modified Babcock • Acid digestion, release fat • Measure fat layer • Calibrated bottle for 9 or 18 g. samples

24. Acid hydrolysis, volumetric measurement Sensitive to variations in samples and procedure Capable of SD of 0.75% Cost $7.00/bottle plus centrifuge Modified Babcock

25. 3. X-ray absorption - Anyl-Ray • 13 lb. sample • Nondestructive

26. 4. Visual image analysis • Computerized scan of surfaces for white fat exposed

27. CO2 at elevated pressure and temperature Fast (20-30min), no solvent residue Matrix-sensitive, moisture absorbers may need to be included with samples Performance can be good but may be affected by sample matrix Supercritical fluid extraction

28. Instruments available from LECO and others • Cost ~ $30,000

29. Software by Least Cost Formulations, LTD % fat from database predicted by water content (indirect) Licensed for $3,000 Offered with CEM microwave oven for moisture (AOAC approved) as “Profat 2 ” Q C Assistant • SD of 0.5% - 0.7% • Cost = $21,000+

30. Newest innovation in fat analyses Based on proton response to oscillating magnetic field, similar to magnetic resonance imaging (MRI) used for medical applications Water typically causes interference CEM microwave oven plus NMR Smart Trac  NMR

31. results in 4-5 minutes no solvents no calibration direct measure of fat effective over wide range cost ~ $65,000 SMART Trac 

33. Hot Dogs-Regular • Sample Moisture Calculated • ID(%)Fat % • 1 51.11 30.89 • 2 51.32 30.93 • 3 51.37 30.85 • 4 51.21 30.72 • 5 51.24 30.67 • Average 51.25 30.81 • Standard Deviation 0.101 0.112 • 30.79 % Reference Fat from Soxhlet • - from CEM technical literature

34. Ultrasound In beef, intramuscular fat correlation was reported as about 0.88 with standard errors of about 0.8 In pork, correlations appear to be about 0.5-0.7 May be useful for live measurement Electrical conductivity (TOBEC) Not widely applied beyond carcasses and primals. Additional methods

35. Caviezel Total lipid measured as total fatty acids Includes triglycerides, phospholipids, sterols, free fatty acids Meets FDA definition of total fat for labeling N-butyl alcohol extraction, saponification, separation, quantitation by GC AOAC peer-verified status Correlation coefficients of 0.99, SD of 0.47% reported Advanced Methods for fat

36. Caviezel (continued) Automated system available from Büchi Advanced Methods for fat • Requires about 2 hours • Cost $88,000 ($55,000 for manual sampling)

37. Measurement of Fat in Meat with Caviezel Method and Büchi System Number of Caviezel measurement as % Productsamples of official method Raw meat5 103.7 Cooked sausage 13 101.9 Uncured sausage 14 101.7 Cooked, cured meats 9 105.0 Sausage with vegetable fat 5 99.3 - from Büchi technical literature

38. Protein • AOAC • 1. Kjeldahl - developed in 1883 • acid digest to NH4+ for N content • calculate protein as N x 6.25 • - Beware -

39. 2. Combustion - developed in 1970’s • 800 - 900o C oven to convert protein to N2 • Measures N2 by thermal conductivity again, calculate protein as N x 6.25 • No waste products • Sample preparation critical due to small sample size

40. 3. CEM Sprint™ Rapid Protein Analyzer • Introduced in 2008 • Specific protein tagging solution with colorimetric(?) measurement • Direct protein measure, avoids false high values from nonprotein nitrogen, i.e. melamine in pet foods, milk products • AOAC approved

41. Rapid methods - protein • Can estimate protein given results for water and fat • assume 1% ash for fresh meat • 2 - 4% ash for processed meat depending on specific product By: Or: use M : P ratios if appropriate (fresh meat M : P = 3.7 : 1) W + F + P + A = 100%

42. Ash • AOAC • 5 g. sample weighed into crucible • 550oC (~ 900oF - 1000oF) oven for 8 - 12 hrs. • Remaining weight (after cooling) is mineral or ash % of original sample weight • Relatively constant at about 1% for fresh meat • Salts (i.e. processed meats) increase ash content

43. Remember performance Know method capability…and limitations Monitor for deviations during use For analytical methods at any level,

44. Other methods for 460/560 products • 1. Salt • Quantab indicating strips AOAC - however - precision ± 10% • 10 g. sample + 90 ml hot water • cool, insert strip, read when finished • remember dilution factor i.e. 0.24 x 10 = 2.4%

45. 2. pH • Measure of H ion concentration or acidity • pH = - log [H+] log relationship means that pH 4 is 10x as acidic as pH 5 and 100x as pH 6 • Cannot numerically average pH values pH 4 + pH 5 pH 4.5 2

46. 3. Color / sensory