Álvarez Gómez De Segura, IgnacioCalvo, LuisÓvilo, CristinaGonzález-Bulnes, AntonioOlivares Moreno, ÁlvaroCambero Rodríguez, María IsabelLópez Bote, Clemente José2024-01-192024-01-1920150309-174010.1016/j.meatsci.2014.12.011https://hdl.handle.net/20.500.14352/94018A procedure to quantify intramuscular fat was developed using common inexpensive laboratory equipment. Three homogenization methods of lyophilized muscle samples (Ball-mill, Grinder and Mortar) and two extraction methods (Ball-mill or Vortex) were used in turkey meat and pork. Two-hundred mg of lyophilized and homogenized samples were accurately weighed and mixed with 1.5 mL of dichloromethane-methanol (8:2) and shaken either in a Mixer Mill (MM400, Retsch Technology) or in a Vortex. The final mixture was separated by centrifugation. Solvent was evaporated under a nitrogen stream and lipid content was gravimetrically determined. Besides, it was checked that the fatty acid profile was not altered by the protocol used. Moreover, the analysis of 4 replicas from the same sample showed different variation coefficients (16-29%) for the new procedures proposed over a wide range of IMF content. The combination of Grinder and Vortex methodologies can be proposed as a simple and inexpensive alternative to previous ones.engAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/journal articlehttps://doi.org/10.1016/j.meatsci.2014.12.011restricted access636.09Intramuscular fatFatty acidsLyophilized samplesLow solvent volumeInexpensive laboratory equipmentVeterinaria3309 Tecnología de Los Alimentos