Determination of ash content in meat products

D Perez; G Andujar

doi:10.1016/0309-1740(81)90001-2

Determination of ash content in meat products

Meat Sci. 1981 May;5(3):165-70. doi: 10.1016/0309-1740(81)90001-2.

Authors

D Perez¹, G Andujar

Affiliation

¹ Food Industry Research Institute, Havana, Cuba.

PMID: 22056027
DOI: 10.1016/0309-1740(81)90001-2

Abstract

Various procedures for determining 'ash' content of meat products have been compared. The ISO method gave significantly higher results than the other methods tested. The standard method (IAS 2-043) gave lower recoveries and, in one of the experiments, lower results for ash content, than the other methods tested. The AOAC and Lees' methods gave high recoveries, but their results for ash content were significantly lower than those of the ISO method. All four methods showed good precision and repeatability. The differences between them although small were statistically significant. The ISO method is recommended on account of its speed, accuracy and reliability.