REASONS AND DETERMINATION OF A BAD FAT CO NSISTENCY IN PIGS AND POULTRY AS WELL AS THE EXECUTION OF THE RAPID RIC METHOD

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.