You want to determine total fat in meat. Which method(s) would you use?

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Hopefully the biscuits example helped you to learn a lot about methods for total fat extraction. Now you are almost finished with the part about ‘total fat’. Complete the table below for an overview of the different methods. When you are finished, there will be

some final questions on other products than biscuits.

You are wrong. Alkaline hydrolysis is only suitable for emulsified fats, thus not for meat.

You are wrong. There are more methods that are suitable. For example, the Folch method extracts both polar and non-polar fats. Therefore it is a suitable method for the analysis of total fat in meat.

You are wrong. There are more methods that are suitable. Remember that meat is high in structural fats. Therefore associations between fats and other components (like protein and polysaccharides) have to be disrupted prior to extraction. Therefore acid hydrolysis is a suitable method.

You are right, both methods are suitable.

Not right.

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Folch extraction

Soxhlet extraction

Acid hydrolysis (Schmid/Weibull)

Alkaline hydrolysis (Röse-Gottlieb)