By Anonymous on Monday, April 12, 2004 - 05:34 am:
We are looking for a sample prep method for pork meat before proteolysis. I would guess freeze dry and fat extract. But I don't want to guess.
By DeimerlyC on Monday, April 19, 2004 - 11:38 am:
We routinely analyze porcine by-products for amino acid content. I don't believe our clients go through the trouble of freeze dry and fat extract. We prefer it ground to some degree.
Our sample prep is traditional amino acid hydrolysis: protection of sulfurs with performic acid, hydrolysis for 24 hours under 6N HCl, partial neutralization, and dilution for a Beckman 6300 analyzer. Check AOAC 994.12 for more.