Protein and fat determination in meat and meat-based products by means of rapid and precise analytical methods

The nutritional value of meat is a function of its composition, among its n utritional principles a very important role is covered by proteins and fats . By means of rapid and precise methods the quantitative analysis of protei ns and fats has been performed: by means of a Nitrogen Analyzer based on th e Dumas method (Leco FP-528) the proteins have been determined; while the f ats have been analyzed by means of a Fat Analyzer based on a Supercritical Fluid Extraction System (SFE) (Leco FA-100). With respect to the protein de termination the presented method needs less toxic reagents than the Kjeldah l method, for fat analysis the same advantage is obtained with resp ect to the Soxhlet method.