Rapid method for determining fat content in meat by using continuous wave nuclear magnetic resonance (CW-NMR) technique

Development of rapid methods is often needed for the in-line process control of the proximate composition (e.g. fat or moisture content) of meat in the meat processing plants. This paper reports on the continuous wave nuclear magnetic resonance (CW-NMR) technique applied for determining fat content in fresh meat. The interfering moisture content in meat was removed by microwave drying and the dried residue was transferred quantitatively into the NMR-tubes. The total analysis time was about 35 min. Experiments were performed with pork (with a fat content from 1.7% to 21%), beef (with a fat content from 1.0% to 16.1%), lard (rendered pork fat) and tallow (rendered beef fat) samples and with their combinations: lard-tallow, lard-lean pork, tallow-lean beef and lard-tallow-lean beef-lean pork. The regression (prediction) equations (NMR-signal vs. fat content determined with the Soxhlet reference method) of pork and beef did not differ significantly. However, there was a noticeable difference between the regression lines of pure lard and pure tallow. Moreover, the latter ones differed from the regression equations of pork, beef and of the various meat-fat combinations. The variability of the fatty acid composition of the fat also seems to influence the stability of the calibration curves, because the sensitivity of the CW-NMR signal to the fatty acid composition interferes with the quantitative determination of fat content in meat

On evaluation and comparison of measurement methods with special reference to the meat and meat products. A review

The authors discuss the main systematizing principles, not generally used in the field of meat science, regarding critical appreciation and comparison of measurement methods. The presentation of some basic considerations is followed by the discussion of interfering factors. Besides the random error, the role and importance of the constant, proportional and random biases are also treated. The random error is related to the method, while the random bias is related to the test material. A clear distinction is necessary between deterministic and stochastic relations when various methods are compared, emphasizing a possible instability of the regression constants in the latter case. A number of examples are listed for both types of relation. The use of the correlation coefficient may be erroneous in comparing two methods. However, Mandel's sensitivity ratio often furnishes an appropriate basis of comparison. For better understanding, the considerations on biases are illustrated by a simplified example. Thereafter, the authors deal with the most important view-points in developing and revising a method of measurement: simplicity, robustness and instability. The handling of extreme observations or outliers and the concentration dependence of the relative standard deviation (coefficient of variation) of measurement are also discussed

Determination of fat content in meat by pulsed nuclear magnetic resonance (P-NMR) technique

This paper reports on the results obtained with the pulsed nuclear magnetic resonance (P-NMR) technique applied for determining fat content in fresh meat. The interfering moisture content of meat was removed by microwave drying and the dried residue was quantitatively transferred into the P-NMR tubes. The total analysis time was about 50 min. Experiments were performed with rendered pure pork, beef and goose fats, sunflower oil and with lean pork - fat and lean beef - tallow mixtures (batters). The regression (prediction) equations (intensity of P-NMR signal vs. fat content determined with the Soxhlet reference method) of the sunflower oil and fat samples did not differ appreciably. Consequently, contrary to the results obtained with the CW-NMR technique, the variability of the fatty acid composition of the examined fats and oil had no substantial effect on the regression (prediction) equations in this case. On the other hand, there was a considerable difference between the regression lines of the lean pork-fat and lean beef-tallow mixtures. Therefore, due to the interfering effect of the non-fat dry matter and the type of meat on the intensity of P-NMR signal, this technique can only have a restricted practical application in the in-line process control of fat content of meats

Problems relating to the calculation of meat equivalent and ‘meat content’ with particular reference to the QUID (Quantitative Ingredient Declaration) regulation

The aim of this study was a survey of relationships used for calculating ‘meat content’ with respect to the QUID regulation Commission Directive, 2001). The recommended equations are presented in a concise form. The advantages of a possible introduction of the meat equivalent concept are also treated [assessment of lean content of the meat ingredient(s)]. A non-negligible condition for applying the QUID equations is, in principle, the equality of the fat-free protein concentrations of the various tissue types in the raw meat materials. This needs an adjustment of the protein concentrations of the recipes to a reference value (PFFref), which can be achieved by effective or virtual addition of water to the formulation or ‘removal’ of water from it. The influence of moisture loss during meat processing on QUID is also discussed. The results of various calculation methods are presented with examples

The EU and Central and Eastern Europe: the absence of inter-regionalism

In contrast to its relations with many other areas of the world, the EU's relations with Central and Eastern Europe are not 'interregional'. The EU has developed intensive bilateral relations with the Central and East European countries, which has allowed it to use economic and political conditionality to encourage them to undertake reforms — and successfully so. It has promoted sub-regional cooperation, but not consistently or extensively, and strong sub-regional groupings have not evolved in Central and Eastern Europe. The 'big-bang' enlargement of 2004 extended the EU's regional model to much of the European continent, but is not an example of interregionalism. The shadow of enlargement has also created considerable challenges for the EU in its relations with its new neighbours