期刊名称：Pertanika Journal of Social Sciences & Humanities
印刷版ISSN：0128-7702
电子版ISSN：2231-8534
出版年度：1989
卷号：12
期号：1
出版社：Universiti Putra Malaysia
摘要：Four methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meal processing industry. A reliable and practical method is needed to monitor meat products and ensure that they are meeting the minimum requirement of sixty five (65 %) percent meat content. The total pigments and myoglobin technique was found to be applicable for determination of meat content in locally processed beef burgers, when compared to the Modified Method of Stubbs & More (1919), and Pearson Method (1975).
