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- W3080415589 abstract "Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a meat product. CL determination is a mandatory, AUS-MEAT Ltd. prescribed requirement for any bulk packed meat product destined for export. Fifteen methods are approved by AUS-MEAT Ltd., for use in Australian industry. Engagement with Australian meat processors indicated that a range of methods were used for CL measurements in industry, ranging from wet chemical to instrumental based techniques. Meat (consisting of beef, lamb and pork) was used in a method comparison which included Soxhlet fat extraction and microwave moisture analysis, along with instrumental techniques; near infrared reflectance and transmittance, nuclear magnetic resonance and X-Ray. The methods were compared using Passing-Bablok regression, Bland-Altman plot analysis, and robust z-scores, indicating that overall showed that each method performed satisfactorily, suitable for CL determination in the Australian meat industry." @default.
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- W3080415589 date "2021-01-01" @default.
- W3080415589 modified "2023-10-06" @default.
- W3080415589 title "Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison" @default.
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- W3080415589 doi "https://doi.org/10.1016/j.meatsci.2020.108289" @default.
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