W. Hartfiel, REASONS AND DETERMINATION OF A BAD FAT CO NSISTENCY IN PIGS AND POULTRY AS WELL AS THE EXECUTION OF THE RAPID RIC METHOD, Die Fleischwirtschaft, 76(11), 1996, pp. 1131
The consistency of body fat of pigs and poultry is significantly deter
mined by the composition of fatty acids of fats which are ingested wit
h the fodder. The fat of the carcass needs a more solid consistency fo
r the production of meat products, for example hard sausage or deep fr
ozen products. Up to now that criterion was not enough considered in c
arcass grading. The decisive reason for that fact is that there was no
method for a reliable measurement of the fat consistency which can be
performed in bigger plants with respect to time and costs of the meas
urement. The rapid method using the Rapid Interesterification Control
(RIC) box fulfils these demands. The time needed for such a determinat
ion varies between 1 and 3 min. The cleanup of the fat sample, the mel
ting out in a microwave equipment and filtration through a folded filt
er, needs only few expenditures too. In order to examine the reability
of the results obtained by the RIC method comparative measurings were
undertaken with the PULSE-NMR-spectroscopy. The obtained results were
conformable. Beneath that the RIC experimental values of the fat samp
les of pigs and poultry were compared with the quotient of the unsatur
ated/saturated fatty acids, the sum of linoleic and linolenic acid (GL
C) and the iodine number. Hereby explainable major discrepancies were
indicated to some extent. In the practice the installation of the rapi
d RIC method has proved to be good for the manufacturing of meat produ
cts. Thus in collaboration with the farmers the fat consistency of car
casses could be improved significantly within a short time.