Determination of total lipid and lipid subclasses in meat and meat products

Current interest in physiological and nutritional activities of the sterol, polyunsaturated fatty acid, and polar lipid fractions of meats and other foods indicates that analytical methods for lipids should be evaluated on their ability to recover and quantitate these classes. Current methods of lipid isolation furnish an extract that is dependent on the solvent(s) used, the type of food material, the temperature of extraction, and the relative proportions of the lipid classes present. Extraction with ethers or other relatively nonpolar solvents removes principally the neutral fats and nonpolar lipids. For an approximation of the crude fat content, such extraction is often sufficient, because the nonpolar fraction generally constitutes over 90% of the total lipids present. The polar lipids include the biochemically important (omega-3) and (omega-6) polyunsaturated fatty acid classes; thus, the method of lipid extraction of food products becomes relevant for a more complete and valuable characterization of their nutritional value. The various methods of lipid determination for meat products are examined for their total recovery of these important lipid groups. A sequential extraction in conjunction with subsequent analytical methods is recommended.