Evaluation of eight extraction methods and their effects upon total fat and gas liquid chromatographic fatty acid composition analyses of food products

Samples of corn beef hash, frozen turkey pie, frozen beef pie, and beef stew were extracted by eight methods. Methyl esters of the fatty acids contained in the extracted fat residue were prepared with BF3‐methanol reagent and measured quantitatively by gas liquid chromatography. A 4N HCl digest followed by ethyl ether extraction was the most effective extraction method. Total lipid extracted, fatty acid distribution, and triglyceride recovery were the primary evaluation criteria. Recovery studies were carried out on eight different foods ranging from high meat content to pure vegetable shortening.