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[Method for determination of creatine in minced meat]
Voprosy Pitaniia
|October 9, 2008
Summary
A revised picrate method accurately determines creatine in minced meat. This technique is practical for quality control in meat processing plants.
Area of Science:
- Food Chemistry
- Analytical Chemistry
Context:
- Accurate creatine determination is crucial for meat quality assessment.
- Existing methods may not be optimal for routine laboratory use in meat processing.
Purpose:
- To present a modified picrate method for creatine analysis in minced meat.
- To provide a practical and reliable analytical technique for meat industry laboratories.
Summary:
- A revised picrate method has been developed for the quantitative determination of creatine in minced meat samples.
- The proposed method offers a straightforward approach suitable for the specific matrix of minced meat.
Impact:
- Enhances quality control capabilities within meat processing facilities.
- Facilitates routine and efficient creatine analysis in industrial settings.
