Journal article
A novel method of measuring the melting point of animal fats
Journal of Animal Science, Vol.92(10), pp.4775-4778
2014
Abstract
The melting point (TM) of fat is relevant to health, but available methods of determining TM are cumbersome. One of the standard methods of measuring TM for animal and vegetable fats is the slip point, also known as the open capillary method. This method is imprecise and not amenable to automation or mass testing. We have developed a technique for measuring TM of animal fat using the Rotor-Gene Q (Qiagen, Hilden, Germany). The assay has an intra-assay SD of 0.08°C. A single operator can extract and assay up to 250 samples of animal fat in 24 h, including the time to extract the fat from the adipose tissue. This technique will improve the quality of research into genetic and environmental contributions to fat composition of meat.
Details
- Title
- A novel method of measuring the melting point of animal fats
- Authors/Creators
- S.S. Lloyd (Author/Creator) - Waters (United States)S.T. Dawkins (Author/Creator) - CY O'Connor ERADE Village Foundation, 11 Erade Drive, Piara Waters, Western Australia 6112R.L. Dawkins (Author/Creator) - Waters (United States)
- Publication Details
- Journal of Animal Science, Vol.92(10), pp.4775-4778
- Publisher
- American Society of Animal Science
- Identifiers
- 991005540916607891
- Copyright
- © 2014 American Society of Animal Science
- Murdoch Affiliation
- Murdoch University
- Language
- English
- Resource Type
- Journal article
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InCites Highlights
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- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Agriculture, Dairy & Animal Science
- ESI research areas
- Plant & Animal Science