| 摘要 |
<p>BFN 6878 USE OF ACID AS AN ANALYSIS AID IN SALTED MEAT SAMPLES The accurate determination of the fat, moisture, and protein content of salt added meats by means of thermal extraction is complicated by the enhanced fat and moisture binding capability that salt gives to meat proteins. This effect is counteracted by the addition of a controlled amount of acid to a salted meat sample which lowers the pH of the meat proteins below their isoelectric points. In a preferred embodiment, citric acid is mixed with a salted meat sample and the sample is then exposed to microwave energy for a time sufficient to achieve a relatively constant chemical analysis in the residue which is related to the amount of fat and moisture rendered from the sample.</p> |
