Moisture Determination of Meat Comparing Automated Thermogravimetricand Air Oven Loss-on-Drying Techniques

Importance of the Topic

Accurate moisture measurement in meat products is essential to ensure quality, safety, and compliance with regulatory standards. It influences shelf life, sensory attributes, and process control in food production.

Goals and Scope of the Study

This study compares the automated LECO TGM800 thermogravimetric moisture determinator with the standard AOAC air-oven loss-on-drying method (950.46) across various meat matrices, including chicken, beef, and salmon, in interlaboratory trials.

Methodology and Instrumentation

Sample preparation followed AOAC 983.18: meat was minced to under 2 inches and homogenized in a food processor, then stored airtight before analysis.

Used Instrumentation

• LECO TGM800 Thermogravimetric Moisture Determinator with integrated balance and multi-sample oven (up to 16 locations)
• Standard air oven and aluminum dishes for AOAC 950.46 manual method

AOAC Manual Method Parameters

• Sample mass: ~6.5 g in ≥50 mm diameter dish
• Oven: 125 °C for 240 min; followed by desiccation and weighing

TGM800 Method Variants

• Method 1: AOAC-compliant (6.5 g, no sand, 125 °C, 30 min hold, 20 °C/min ramp)
• Method 2: + 3 g quartz sand to enhance heat transfer
• Method 3: reduced mass (~1 g) without sand
• Method 4: reduced mass + 0.5 g sand

Main Results and Discussion

Moisture values from the TGM800 closely matched those from the manual AOAC technique for all meat types. Automated measurements showed significantly improved precision—up to an order of magnitude better in some cases. Analysis times:

• Manual AOAC: ~2–4 h per sample
• TGM800 Method 1: comparable to manual
• TGM800 Methods 2–4: reduced times by 130–225 min

Interlaboratory comparisons (LECO USA vs LECO Germany) confirmed consistent performance and throughput gains.

Benefits and Practical Applications

The TGM800 offers:

• Automated endpoint detection for optimal timing
• Batch analysis of up to 16 samples with minimal operator intervention
• Compliance with AOAC standards and flexibility for method modifications
• Enhanced laboratory efficiency for QA/QC and research

Future Trends and Opportunities

Advancements may include integration with laboratory information systems, real-time data analytics, and expansion to other food matrices or trace moisture analysis in high-value ingredients. Machine learning could further optimize endpoint recognition and predict optimal parameters.

Conclusion

The LECO TGM800 delivers accurate, precise, and faster moisture determinations in meat compared to traditional air-oven methods, improving workflow efficiency while maintaining compliance with regulatory methods.

Reference

• AOAC Official Method 950.46: Moisture in Meat
• AOAC Official Method 983.18: Meat and Meat Products Sample Preparation
• Laurin J., Schmidt G., Jakob M., Allen L. Moisture Determination of Meat Comparing Automated Thermogravimetric and Air Oven Loss-on-Drying Techniques. LECO Corporation.