A method is presented for the complete extraction of fat from meat tissues by the use of a high-speed mixing and cutting apparatus which comminutes the mass rapidly in the presence of the solvent. The fat is not altered in its free fatty acid or peroxide content during extraction, so that the procedure is applicable to studies of the fatty tissue of meat.

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SummaryAnalyses of various natural fats and oils have been compared by G.L.P.C. and ultraviolet spectrophotometry. Good agreement was found for linoleic acid in unhydrogenated samples. The ultraviolet method gave lower results for linolenic acid. For hydrogenated oils the ultraviolet method gave lower results for both linoleic and linolenic acids in most instances where an appreciable amount of these components was present.It is known that the ultraviolet method measures only the naturally occurring isomers of the unsaturated fatty acids while the G.L.P.C. analysis includes all the isomers. This would account for the difference in responce between unhydrogenated and hydrogenated oils by the two methods of analysis.

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