INTERNATIONAL

STANDARD
Second edition
1996-04-o 1

Meat and meat products - Determination

of free fat content

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Viandes et produits a base de viande - D&termination de la teneur en
([Link])
ma t&e grasse libre

ISO 1444:1996
[Link]
baa6ef34a7be/iso-1444-1996

Reference number
IS0 1444: 1996(E)
IS0 1444:1996(E)

Foreword
IS0 (the International Organization for Standardization) is a worldwide fed-
eration of national standards bodies (IS0 member bodies). The work of
preparing International Standards is normally carried out through IS0
technical committees. Each member body interested in a subject for
which a technical committee has been established has the right to be rep-
resented on that committee. International organizations, governmental and
non-governmental, in liaison with ISO, also take part in the work. IS0 col-
laborates closely with the International Electrotechnical Commission (IEC)
on all matters of electrotechnical standardization.

Draft International Standards adopted by the technical committees are cir-

culated to the member bodies for voting. Publication as an International
Standard requires approval by at least 75 % of the member bodies casting
a vote.

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International Standard IS0 1444 was prepared by Technical Committee
lSO/TC 34, Agricultural food products, Subcommittee SC 6, Meat and
meat products. ([Link])
This second edition cancels and replaces the first edition (IS0 1444:1973),
which has been technically revised. ISO 1444:1996
[Link]
Annex A of this International Standard is for information or IY.
baa6ef34a7be/iso-1444-1996

0 IS0 1996
All rights reserved. Unless otherwise specified, no part of this publication may be repro-
duced or utilized in any form or by any means, electronic or mechanical, including photo-
copying and microfilm, without permission in writing from the publisher.
International Organization for Standardization
Case Postale 56 l CH-1211 Geneve 20 l Switzerland
Printed in Switzerland
INTERNATIONAL STANDARD o IS0 IS0 1444:1996(E)

Meat and meat products - Determination of free fat

content

1 Scope 4 Principle

This International Standard specifies a method for the Extraction, by means of n-hexane or light petroleum,
determination of the free fat content of meat and of the dried residue obtained in accordance with the
meat products by means of extraction. method of determination of the moisture content
specified in IS0 1442. Removal of the solvent by
evaporation, then drying and weighing of the extract.
2 Normative reference
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The following standard contains provisions which,
5 Reagent and material
through reference in this text, constitute provisions of
([Link])
this International Standard. At the time of publication,
the edition indicated was valid. All standards are sub- 5.1 Extraction solvent, n-hexane or, alternatively,
ject to revision, and parties to agreements based ISOon1444:1996 light petroleum distilling between 40 OC and 60 OC,
this International Standard[Link]
are encouraged to investi- and having a bromine value less than 1. For either sol-
gate the possibility of applying the most recent edition
baa6ef34a7be/iso-1444-1996the ! residue on complete evaporation shall not
vent,
of the standard indicated below. Members of IEC and exceed 0 002 g per 100 ml.
IS0 maintain registers of currently valid International
Standards.
5.2 Boi I ing-chips
IS0 1442:1996 11, Meat and meat products - Deter-
mina tion of moisture con tent (Reference method).

6 Apparatus
3 Definitions
Usual laboratory apparatus and, in particular, the fol-
For the purposes of this International Standard, the lowing:
following definitions apply.
6.1 Homogenizing equipment, mechanical or elec-
3.1 free fat content of meat and meat products: trical, capable of homogenizing the test sample. This
Mass of the fat extracted under the conditions speci- includes a high-speed rotational cutter, or a mincer fit-
fied in this International Standard divided by the mass ted with a plate with holes not exceeding 4,5 mm in
of the test portion. The free fat content is expressed diameter.
as a percentage by mass.
6.2 Extraction thimble, made of filter paper and
3.2 test result: The value of a characteristic ob- defatted.
tained by carrying out a specified test method.

[ISO 5725-I] 6.3 Cotton wool, defatted.

1) To be published. (Revision of IS0 14421973)

1
IS0 1444:1996(E) 0 IS0

64 Extractio n apparatu s, conti nuous or semi- 9Ji Test portion

ckti nuous, for example the Soxhlet tY Pe.
I’ake a known mass of 5 g to 8 g, weighed to the near-
NOTE 1 Instead of the classical Soxhlet technique, the ex- est 0,001 g (mO) of the prepared sample and dry it by
traction procedure may also be performed with extraction the procedure specified in IS0 1442. If desired, the
systems capable of simultaneous extraction of a number of dried test portion from the determination of moisture
samples, such as Soxtec or other similar automated in- content may be used for the determination of free fat.
struments.
For reliable measurements, the lowest level of fat
6.5 Sand bath or water bath, electrically heated, or present in the test portion should be 0,05 g.
similar suitable apparatus.
9.2 Determination
6.6 Drying oven, electrically heated, capable of
being maintained at 103 “C k 2 “C. Dry the flask of the extraction apparatus (6.4) contain-
ing some boiling-chips (5.2) for 1 h in the drying oven
6.7 Desiccator, containing an efficient desiccant,
(6.6) set at 103 “C. Allow the flask to cool to room
e.g. silica gel.
temperature in the desiccator (6.7) and weigh to the
6.8 Analytical balance, capable of weighing to an nearest 0,001 g (ml).
accuracy of + 0,001 g. Transfer the dried test portion (9.1) quantitatively from
the dish to the extraction thimble (6.2). Remove the
last traces of the dried test portion from the dish,
using cotton wool (6.3) moistened with the extraction
7 Sampling solvent (5.1) and also transfer this cotton wool to the
thimble. Place the thimble in the extraction tube of the
It is important that the laboratory receive a sample apparatus. Pour the extraction solvent into the flask of
which is truly representative and has not been dam- the extraction apparatus; the amount of solvent shall
aged or changed during transport or storage. be at least one and a half to two times the capacity of
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Sampling is not part of the method specified in this the extraction apparatus. Heat the flask for at least 6 h
International Standard. A recommended ([Link])
sampling on the sand bath or water bath (6.5), according to the
method is given in IS0 3100-I. extraction rate and the apparatus used.
ISO 1444:1996
When a Soxtec or other similar automatic procedure is
The mass of the laboratory sample shall be not less
than 200 g. [Link]
used, the heating period shall be at least 2 h.
baa6ef34a7be/iso-1444-1996
St0 re the sample in such a way that deterioration and After extraction, take the flask containing the liquid
cha nge in its composition are prevented. from the extraction apparatus and distil off the solvent
using, for example, the sand bath or water bath. Evap-
orate the last traces of solvent using air blowing if
desired.
8 Preparation of test sample Dry the flask for 1 h in the oven (6.6) set at 103 OC
and, after allowing it to cool to room temperature in
8.1 Homogenize the test sample with the appro- the desiccator (6.7), weigh to the nearest 0,001 g. Re-
priate equipment (6.1). Take care that the temperature peat the operations of heating, cooling and weighing
of the sample material does not rise above 25 OC. If a until the results of two successive weighings, separ-
mincer is used, pass the sample at least twice ated by 1 h of heating, do not differ by more than
through the equipment. 0,l % of the mass of the test portion (m*).

Verify completion of the extraction by taking a second

8.2 Fill a suitable airtight container with the prepared extraction flask and extracting for a further period of
sample. Close the container and store in such way 1 h with a fresh portion of the solvent. The increase in
that deterioration and change in composition are pre- mass shall not exceed 0,l % of the test portion.
vented. Analyse the sample as soon as practicable,
but always within 24 h of homogenization.
10 Calculation

Calculate the free fat con tent, Wf as a percentage by

9 Procedure I

mass, using the fo Ilowing equatio n:

NOTE 2 If it is required to check whether the repeatability h* - ml)
requirement is met, carry out two single determinations in Wf = x100%
accordance with 9.1 and 9.2 under repeatability conditions. mO

2
@ IS0 IS0 l$44:1996(E)

where 11.2 Reproducibility

)vo is the mass, in grams, of the test portion The absolute ditterence between two single test
taken for drying; results, obtained using the same method on identical
ml is the mass, in grams, of the extraction flask test material in different laboratories with different
with boiling chips; operators using different equipment, should not be
greater than the reproducibility limit R as calculated
m2 is the mass, in grams, of the flask and boiling using the following equation:
chips with the fat, after drying.
R = 0,04 + 0,06wf
Report the result rounded to one decimal place.
where G$ is the mean of the two test results, ex-
pressed as a percentage by mass.

11 Precision

The precision of the method has been established by

an interlaboratory test (see reference [4]), carried out 12 Test report
in accordance with IS0 57252). For the values ob-
tained for the repeatability limit, I-, and the repro-
The test report shall specify:
ducibility limit, R, a probability level of 95 % holds.
the method in accordance with which sampling
was carried out, if known;
11.1 Repeatability
- the method used;
The absolute difference between two independent
single test results, obtained using the same method - the test result(s) obtained; and
on identical test material in the same laboratory by the
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same operator using the same equipment within a
if the repeatability ha s been checked, the final
quoted result obtained
short interval of time, should not be greater than the
([Link])
repeatability limit r as calculated using the following
It shall also mention all operating details not specified
equation: in this International Standard, or regarded as optional,
ISO 1444:1996together with details of any incidents which may have
r = - 0,05 + 0,06Zf [Link]
influenced the test result(s).
baa6ef34a7be/iso-1444-1996
where Wr is the mean of the two test results, ex- The test report shall include all information necessary
pressed as a percentage by mass. for the complete identification of the sample.

2) IS0 5725:1986 was used to obtain the precision data. This has now been cancelled and replaced by IS0 5725-l :I 994 and
subsequent parts.
IS0 1444:1996(E)

Annex A
(informative)

Bibliography

[ I] IS0 3100-I : 1991, Meat and meat products - Sampling and preparation of test samples - Part 1: Sampling.

[Z] IS0 5725:1986, Precision of test methods - Determination of repeatability and reproducibility for a standard
test method by inter-laboratory tests.

(31 IS0 5725-l :I 994, Accuracy (trueness and precision) of measurement methods and results - Part 1: General
principles and definitions.

[4] FOSTER, M.L and SHARON, E.G. Soxtec fat analyzer for determination of total fat in meat: Collaborative Study.
J. Assoc. Off. Anal. Chem., 75, 1992, pp. 288-292.

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([Link])
ISO 1444:1996
[Link]
baa6ef34a7be/iso-1444-1996
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ISO 1444:1996
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baa6ef34a7be/iso-1444-1996
ISO1444:199613E)

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([Link])
ISO 1444:1996
[Link]
baa6ef34a7be/iso-1444-1996

KS 67rl’[Link]
Descriptors: agricultural products, animal products, food products, meat, meat products, chemical analysis, determination of content,
fats, extraction methods.

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