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  • Title: Chemical analysis of meat products.
    Author: Ellis RL.
    Journal: J Assoc Off Anal Chem; 1987; 70(1):77-80. PubMed ID: 3558282.
    Abstract:
    Meat, particularly muscle tissue, is basically a 3-component system of protein, moisture, and fat. Although this seems a simple analytical system in which to monitor product composition for regulatory compliance, the simplicity quickly erodes when meat is formulated into the broad variety of products commercially available today. Alternative protein sources, as well as preservatives, binders, extenders, emulsifiers, spices, and other flavoring ingredients, add to the analytes of concern and highlight the need for analytical methods suitable to support inspection and labeling requirements to ensure product compliance. Some key issues are noted which involve protein quality analysis, rapid compositional analysis, isolated soy protein analysis, and minced fish in meat products.
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