Determination of physical properties of meat: Determination of moisture
Share
Abstract
Presented in the paper is the standard procedure in the determination of moisture in meat. Specifically, the procedures in the sample preparation, instruments required, and the analytical procedures and calculations for each method.
Suggested Citation
Ng, M. C. (1987). Determination of moisture. In H. Hasegawa (Ed.), Laboratory Manual on Analytical Methods and Procedures for Fish and Fish Products (pp. A-1.1-A-1.3). Singapore: Marine Fisheries Research Department, Southeast Asian Fisheries Development Center.
Subject
Related items
Showing items related by title, author, creator and subject.
-
Fish for the People Vol.20 No.2
(Secretariat, Southeast Asian Fisheries Development Center, 2022-10) -
Determination of physical properties of meat: Measurement of free and expressible drips
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the measurement of free and expressible drips. Specifically, the required apparatus, and the analytical procedures and calculations for free and expressible drips are presented. -
Laboratory manual on analytical methods and procedures for fish and fish products
(Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)The manual provides useful guides for laboratory workers and technical personnel. The procedures for determining the physical and chemical properties of fish meat, the analysis of oils and some additives and microbiological ...
