This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
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.
Status : PublishedPublication date : 1973-04
Edition : 1Number of pages : 2
Technical Committee:Meat, poultry, fish, eggs and their products
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