The effect of bone in meat samples upon analytical results for fat, protein and water by foss Super-Scan type 10600.

Abstract Investigations have been made into possible spectral interferences at fat, protein and water wavelengths of the Super-Scan (infra-red meat analyser) due to absorbance by phosphorus (a natural constituent of bone) at the carbohydrate wavelength. Instrument calibration for boneless meat resulted in the need for correction factors to results for bone-in meat of × 0·96, × 1·05 and × 0·97 for % fat, % protein and % water, respectively, to bring them in line with those by standard chemical methods. Comparisons between Super-Scan results for boneless meat to which tricalcium phosphate (the major constituent of bone) has been added showed an interference proportional to the amount of phosphate present and varied in size depending on sample fatness. Calibration with bone-in meat controlled interference adequately for % fat and % water, but still required an empirical correction factor of × 0·97 for protein.