Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison. (January 2021)

• Record Type: Journal Article
• Authors: Watkins, Peter; Stockham, Katherine; Stewart, Sarah; Gardner, Graham
• Is Part Of: Meat science. Volume 171(2021)
• Publication Date: 2021-01
• Subjects: Chemical lean -- Fat -- Analysis -- Method comparison; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108289
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a meat product. CL determination is a mandatory, AUS-MEAT Ltd. prescribed requirement for any bulk packed meat product destined for export. Fifteen methods are approved by AUS-MEAT Ltd., for use in Australian industry. Engagement with Australian meat processors indicated that a range of methods were used for CL measurements in industry, ranging from wet chemical to instrumental based techniques. Meat (consisting of beef, lamb and pork) was used in a method comparison which included Soxhlet fat extraction and microwave moisture analysis, along with instrumental techniques; near infrared reflectance and transmittance, nuclear magnetic resonance and X-Ray. The methods were compared using Passing-Bablok regression, Bland-Altman plot analysis, and robust z -scores, indicating that overall showed that each method performed satisfactorily, suitable for CL determination in the Australian meat industry. Highlights: Chemical lean (CL) determination is required for meat product exported from Australia. A range of different methods are available for CL determination. Meat (beef of different CL content, lamb and pork) was analysed using several methods. The methods were shown to be 'fit-for-purpose' An affordable suitable reference material would benefit industry