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
Southeast Asian Fisheries Development Center (Secretariat, Southeast Asian Fisheries Development Center, 2022-10) -
Determination of physical properties of meat: Measurement of pH
Lim, Pang Yong (Marine Fisheries Research Department, Southeast Asian Fisheries Development Center, 1987)Presented in the paper is the standard procedure in the measurement of pH in the fresh fish meat. Specifically, the procedures in sampling and sample preparation, apparatus and reagents required, and the analytical procedures ... -
Determination of physical properties of meat: Measurement of free and expressible drips
Ng, Cher Siang (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.