This research demonstrated that FT-NIR works well when analysing pure tallow, regardless of the process conditions and the purity degree, but showed difficulties when working on mixtures. In contrast, PCR and immunoassays showed outstanding sensitivity, because tallow could even be detected when mixed to other fats at a low ratio. However, both methods scored worse in the case of "premier jus", due to its extremely low content of insoluble impurities.
VON HOLST Christoph;
BAETEN Vincent;
BERBEN Gilbert;
BELLORINI Stefano;
2007-12-21
AOCS
JRC37708
0897-8026,
https://publications.jrc.ec.europa.eu/repository/handle/JRC37708,
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