Et ve Fat rate determination - Internal oils

Meat / Fat Ratio Determination - Internal Oils
Meat / Fat Ratio Determination - Internal Oils

Turkish Food Codex Communiqué on Meat and Meat Products (Communiqué no: 2012 / 2012) was published by the Ministry of Food, Agriculture and Livestock in 74. This Communiqué describes the issues related to the production, packaging and placing of raw meat, minced meat, prepared meat mixtures and meat products by appropriate techniques. In the Communiqué, the limits of meat types and fat ratios are determined in detail. For example, while explaining the product characteristics of raw red meat, minced meat and prepared red meat mixtures, it is stated that the fat content of the prepared red meat mixtures obtained from minced meat may be at most 25 percent of its mass.

It is the main source of nitrogenous nutrients, animal proteins of high biological value, inorganic substances and many vitamins. Meat is the edible part of butchers, poultry, fish and game animals. Meat is an animal food source containing bone, nerve, fat and connective tissues, especially muscle tissue.

The main components of meat are water, protein, fat and inorganic substances. There are also small amounts of organic acids, vitamins, enzymes and carbohydrates. Approximately 70-75 is water, 13-22 is nitrogenous substances, 0,5-3,5 is fat and 1 is inorganic substances.

Tallow is the raw animal fat found in the body of mammals such as sheep and cattle, mostly around the kidney, outside the intestines and in the waist. Its processed form is called tallow. The fat in the tail of sheep is called tail oil.

Different methods are used in the determination of fat content in meat products. Gerber method and extraction method are the most important ones.

Meat and fat content determination and analysis of internal fats are carried out in the authorized laboratories within the framework of chemical tests. In these studies, the standards issued by domestic and foreign organizations are complied with.