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What is AOAC 950.46: Moisture in Meat Methods about?

This document summarizes two methods for determining moisture in meat: (1) drying in vacuo at 95–100°C, which is not suitable for high-fat products like pork sausage, and (2) air drying either at 100–102°C for 16-18 hours or until constant weight is reached at around 125°C, using an aluminum dish. Both methods involve spreading the sample, drying, cooling in a desiccator, and weighing to determine moisture loss.

Author

Angie Cerinza Acosta

Language

EN