In days of old we used a crude device that simply broiled a specific sized portion at a predefined distance from the sample and consistent temp. The leachate was then measured by a ruler. When I was in college we would buy ground beef at many of the local stores, analyze the fat and moisture content in the Food Science Lab, and then publish weekly results in the school newspaper. Crude. And I do not remember the name of the machine. (I think it was a Hobart F101 Fat Tester).
In the recent past the USDA accepts the Univex FA-73. It was tested against the AOAC method of determining fat content as well as the Modified Babcock method (for ground beef). See Youtube: https://www.youtube....h?v=hLYUq9TYruI
If you are serious about having an accurate %age: Now we have the modern version: DSC HFT 2000f Fat Analyzer.
Also NDC's InfraLab Analyzer. Uses NIR technology. Youtube: https://www.youtube....h?v=Q19bsLFibcA
I am sure there are other machines. But if you are serious about QC then you need to get a real measuring analyzer and not just charts + math.
Edited by ascorbate, 05 August 2019 - 06:22 PM.
Walter MS, LDN, LEHP, REHS/RS