RESULTS OF A COMPARATIVE-STUDY ABOUT THE EXTRACTION OF INTRAMUSCULAR FAT FROM PORK

Extraction methods are still used to estimate the content of intramusc ular fat (IMF). Analytical results of the extraction are influenced co nsiderably by the type of sample preliminary treatment, by the nature of applied solvents and by the after-treatment of the extracts. Theref ore 14 different methods were compared with regard to their ability to extract IMF from musculus longissimus dorsi (13./14. dorsal vertebra) of pigs. The valuation of extraction variants based on the level of i mf content as well as on the contents of phosphorus and nitrogen per g imf. Chloroform-methanol-extraction (3:1, v/v) coupled with a single after-treatment of extracts with a sodium sulphate solution (12.5%) wa s among the proofed methods the fittest with respect to completeness a nd time of extraction. It is recommended to use freeze-dried and homog enized meat as a reference standard for quality control of extractive IMF analysis.