| 摘要 |
Rapid and accurate determination of the fat, moisture, and protein content of meat products such as beef or the like is obtained by exposing a sample to microwave energy for a period of time sufficient to achieve a relatively constant chemical analysis in the residue. During heating on a weighing device, a substantial portion of the moisture in the sample is vaporized and a substantial portion of the fat is melted and collected in a separate container which is maintained below the sample but off of the weighing device. By monitoring the time rate of change of weight loss in the sample until it reaches a predetermined value and terminating cooking, a relatively constant chemical analysis of the residue is achieved. Collection of rendered fat off of the weighing device avoids erratic fluctuations in weight readings caused by spattering, dripping, and explosions of the melted fat in the collection container.
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