Method and apparatus for preparing a meat sample for determination of

Abstract

A novel method for preparing a ground-meat sample for compositional analysis and an apparatus for performing the method are disclosed. The method comprises a series of steps. The first step includes obtaining a predetermined quantity of ground meat. Next, the meat is formed into a layer having a predetermined thickness. Then, a first portion of the layer is isolated from the remainder. The isolated first portion is then urged into an elongated, hollow member having an axis, an open end, and a resistive end movable along the axis relative to the open end. The isolated first portion and the resistive end are then urged together so as to produce a substantially air void-free isolate out of the first portion. Next, a subsequent portion of the layer is isolated from the remainder and urged into the hollow member and against the isolate already in the hollow member thereby adding to the isolate already in the hollow member and causing the resistive end and the isolate engaging the resistive end to move axially through the hollow member. Lastly, the hollow member is repeatedly filled with subsequent portions, in the manner described immediately above, until and hollow member is predeterminedly filled with the ground meat thereby producing an analyzable meat sample. The apparatus for loading the ground-meat sample into the elongated hollow member comprises closure and packing members. The closure member defines the axially-movable resistive end.