Multicomponent analysis of meat products

A new method for rapid multicomponent analysis of meat products is reported. The sample is homogenized, and then dispersed by treatment with an alkaline aqueous solution combined with mechanical subdivision. Constituents are determined by infrared transmission spectrophotometry in the fundamental IR absorption bands. It is possible to measure protein, fat, and carbohydrate in about 5 min with an accuracy and precision comparable to that of well established standard methods, and no expensive or dangerous chemicals are used.