Verification of the method to determine the moisture content in meat products

Resumen

Motivation
There are various reason why food industries can determine humidity, becoming highly important the
issue of growing microorganisms caused by an excess on water in raw materials. The normative ISO
9001:2015 is essential for the implantation of an improved orientated system having guarantees to
comply with the requirements of the product or service as well as meeting customer´s expectations.
Methods
The drying methods are the most common ones to asses food moisture content. Although these methods
give good results, it is difficult sometimes to remove all the humidity by drying. It is also
important to mention that food can decompose at certain temperature so other substances can
volatilize apart from water. Thus, the measurement of weight loss of the sample caused by water
evaporation is made with a forced air circulation heater at atmospheric pressure, according to ISO
1442:1997.
Results
During the evaluation the checking of the procedures requires the application of uniform and
consistent technical criteria.Due to the importance of meat and meat products because of its high
protein in the human diet and its huge quantify demand that is analyzed in laboratories, it is
observed by graphical representation the tendency of the obtained data. The proper temperature is
105ºC.
Conclusions
The method to quantify the moisture content of various meat products is valid obtaining reliable
results with the possibility of its
future accreditation.