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Food Processing News
News Release from: Metrohm UK | Subject: KF Titration on meat
Edited by the Processingtalk Editorial
Team on 12 June 2007
Determination of water content in meat
products
Water Content in Meat and Meat Products can be determined by a volumetric Karl Fischer Titration: typical values are high, for example raw beef (brisket) contains around 70%
Food legislation is becoming stricter and stricter, and commonly levels of water in processed meats are being recorded on ingredient labels Customers do not want to be unknowingly paying for products with excessive amounts of water, which are added to bulk up and cheapen the food ingredients, and on the other hand producers want to produce products in the most cost effective way
This article was originally published on Processingtalk on 2 Jul 2008 at 8.00am (UK)
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Tighter process control in acid pickling baths
Online ion chromatography from Metrohm has enabled tighter process control of acid pickling baths, as the final cleaning stage prior to metal plating
Until recently it was difficult to extract the moisture from the meat cells, however, recent advances in homogeniser technology have made this possible, and are commonly used in combination with volumetric KF analysers.
A Polytron (high-frequency mixer) is used for extracting the water from the cells, and the water is then titrated.
As the comminution and homogenisation process takes place directly in the sealed titration vessel, any falsification of the analytical results can be ruled out.
No moisture can penetrate the sealed vessel from the atmosphere, and water released during the homogenisation process cannot escape from the vessel.
Fast, accurate and reproducible results are obtained with no sample preparation.
Combined with the easy and intuitive user guidance, the 841 Titrando is the optimal instrument for routine operation as well as for demanding applications in research labs.
For further information please contact Metrohm UK. Request a free brochure from Metrohm UK ...
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