Determination of Moisture in Meat

Importance of the Topic

Accurate measurement of moisture content in meat plays a pivotal role in ensuring product quality, safety and regulatory compliance.
Water content affects texture, flavor and microbial stability, and must be declared on product labels if water has been retained or added.

Objectives and Study Overview

This study evaluates the performance of the TGM800 macro thermogravimetric analyzer for rapid moisture determination in various meat types based on the AOAC Official Method 950.46.
Modifications such as reduced sample mass and addition of quartz sand were investigated to improve precision and shorten analysis time.

Methodology and Used Instrumentation

• Instrument: TGM800 macro thermogravimetric analyzer with integrated four-place balance and 16-position oven up to 175 °C
• Sample Preparation: Following AOAC 983.18, lean meat samples were weighed at approximately 1.0 g or 6.5 g
• Addition of pre-dried quartz sand (0.5 g or 3.0 g) to enhance heat transfer and reduce analysis time
• Analysis Parameters: Temperature ramp from 25 to 125 °C at 20 °C per minute, 30 min hold, constant airflow at 5 LPM
• Determination of moisture by mass loss at constancy with specified stability criteria

Main Results and Discussion

All tested meats yielded moisture contents consistent with expected ranges: chicken thigh around 73%, beef eye of round about 68% and sockeye salmon near 73%.
Use of quartz sand reduced analysis times by roughly half: the 1 g sample time dropped from 3.0 h to 1.5 h, and the 6.5 g sample time from 4.5 h to 2.5 h.
Precision was maintained or improved, as shown by lower standard deviations in moisture results when sand was used.

Benefits and Practical Applications of the Method

• Enhanced throughput by simultaneously analyzing up to 16 samples
• Improved repeatability and reduced analysis cycle time with quartz sand addition
• Compliance with AOAC standards for moisture in meat, supporting quality assurance in food processing
• Minimal sample and reagent consumption, suitable for routine production environments

Future Trends and Opportunities for Use

Further automation of sample handling and data processing may increase throughput and reduce operator involvement.
Adapting the method for other food matrices and incorporating advanced thermogravimetric sensors could broaden its application.
Integration with laboratory information management systems and machine learning for trend analysis may enhance quality control workflows.

Conclusion

The TGM800 thermogravimetric analyzer provides accurate and efficient moisture determination in various meat types.
Method modifications such as reduced sample size and quartz sand addition deliver faster results without compromising precision.
This approach supports regulatory compliance and high throughput testing in industrial and research laboratories.

Reference

AOAC Official Method 950.46 Moisture in Meat
AOAC Official Method 983.18 Meat and Meat Products Sample Preparation