Multicomponent Analysis of Meat Products by Infrared Spectrophotometry: Collaborative Study

Abstract

Abstract A new method for rapid multicomponent analysis of meat products based on infrared transmission was tested in a collaborative study with 4 laboratories. A series consisting of 31 samples of different meats, cooked sausage, liver sausage, and fermented sausage was distributed and analyzed at all laboratories for protein, fat, and water by the present method and by well established reference methods. There was no significant difference between the infrared method and reference methods at the 95% confidence level for determination of protein, fat, and water in meat products. There is a great