Rapid method of moisture determination in meat and meat products

Abstract

The aim of the present work was to compare a rapid method of drying in heating plate at 200°C with the reference method NC-ISO1442, to evaluate the convenience of its use as a routine control. The moisture content of four meat products was determined by both methods and 30 determinations were made in each product. It was contrasted against zero the mean of the differences between results (d_media = 0). The dispersion parameters of both methods were determined. It was found that significant difference exists between methods (α = 0.05) and the results of the evaluated method were very disperse. It is concluded that the moisture of hot-plate method is not equivalent to the reference and it isn´t convenient for its use as a routine control. Hot-plate method could be an acceptable alternative to determine the moisture content in meat emulsion products, as pressed meat, when rapid results are required without demands of high precision and an oven isn´t available