ISO INTERNATIONAL STANDARD 1444 Second edition 1996-04-01 Meat and meat products Determination of free fat content Viandes et produits a base de viande - Détermination de la teneur en matiere grasse libre A ISO Reference number ISO 1444:1996(E) itted without license from IHS Not for Resale ISO1444:1996(E) Foreword IsO (the International Organization for Standardization) is a worldwide fed- preparing International Standards is normally carried out through isO technical committees. Each member body interested in a subject for resented on that committee. International organizations, governmental and non-governmental, in liaison with IsO, also take part in the work. IsO col- laborates closely with the International Electrotechnical Commission (IEC) onallmattersofelectrotechnicalstandardization. Draft International Standards adopted by the technical committees are cir- culated to the member bodies for voting. Publication as an international a vote. International Standard ISO 1444 was prepared by Technical Committee ISO/TC34. Agricultural food products, Subcommittee SC 6, Meat and meatproducts. This second edition cancels and replaces the first edition (ISO 1444:1973) whichhasbeentechnicallyrevised. Annex A of this International Standard is for information only. @ISO1996 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. InternationalOrganizationforStandardization Case Postale 56 . CH-1211 Geneve 20 . Switzerland Printed in Switzerland i without license from IHS Not for Resale INTERNATIONAL STANDARD ISO ISO 1444:1996(E) Meat and meat products - Determination of free fat content 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 driedresidueobtainedinaccordancewiththe meatproducts bymeans of extraction. method of determination of the moisture content specified in ISO 1442. Removal of the solvent by evaporation, then drying and weighing of the extract. Normative reference The following standard contains provisions which, 5 Reagent and material throughreferenceinthistext,constituteprovisionsof thisInternational Standard.Atthetime 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 on light petroleum distilling between 40 °C and 60 °C this International Standard are encouraged to investi- and having a bromine value less than 1. For either sol- gate the possibility of applying the most recent edition vent, the residue on complete evaporation shall not ofthestandardindicatedbelow.MembersofIECand exceed 0,002 g per 100 ml. IsO maintain registers of currently valid International Standards. 5.2 Boiling-chips ISO 1442:1996 1), Meat and meat products - Deter mination of moisture content (Reference method). 6 Apparatus 3 Definitions Usual laboratory apparatus and, in particular, the foi- 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. asapercentagebymass. 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 5725-1] 6.3 Cotton wool, defatted. 1) To be published. (Revision of ISO 1442:1973) No reproduction or networking p