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Biomedical subjects

A J Malanoski

Publications and source records attributed to A J Malanoski.

12 recordsLinked to original sources
PubMed1983

Titrimetric determination of calcium in mechanically separated poultry and beef: collaborative study.

A collaborative study was conducted on a titrimetric EDTA method for the determination of calcium in mechanically separated poultry and beef tissue. Six laboratories analyzed, as blind duplicates, 5 poultry samples and 5 beef samples. Calcium concentrations covered the levels from 0.04 to 0.82%. Pooled standard deviations were 0.0165 for repeatability, 0.0072 for bias, and 0.0225 for reproducibility. The method has been adopted official first action.

Animals↗
PubMed1982

Mineral oil vacuum distillation method for nitrosamines in fried bacon, with thermal energy analyzer: collaborative study.

Nine laboratories participated in a collaborative study of a method for determining 6 nitrosamines, dimethylnitrosamine, diethylnitrosamine, dibutylnitrosamine, nitrosopiperidine, nitrosopyrrolidine, and nitrosomorpholine, in the 5-17 ppb range. The coefficients of variation for repeatability were 10.8, 8.5, 10.4, 8.5, 8.7, and 7.8% with corresponding coefficients of variation for reproducibility of 16.4, 12.0, 13.6, 10.8, 11.2, and 10.3% and recoveries of 89.6, 91.6, 84.7, 90.0, 89.6, and 88.1%, respectively. The method was adopted official first action.

Animals↗
PubMed1982

Comparison of three methods for determination of crude protein in meat: collaborative study.

A study was designed to compare the Kjel-Foss automated macro-Kjeldahl method and a block digestion-steam distillation method. The official AOAC Kjeldahl method was used as a reference procedure. Six products with a crude protein range of 10-30% were analyzed by 23 laboratories. Five laboratories analyzed the samples by the official AOAC method, 8 laboratories used the automated Kjel-Foss method, and 11 laboratories used the block digestion with steam distillation method. Standard deviations for each product and each method for both repeatability and reproducibility are given. The block digestion-steam distillation method has been adopted official first action.

Animals↗
PubMed1981

Comparison of three methods for determination of sulfamethazine in swine tissues: collaborative study.

An interlaboratory study of 3 methods for the determination of sulfamethazine in swine muscle and liver tissue was conducted. A gas chromatographic (CG), a combined gas chromatographic-mass spectrometric (GC/MS), and a colorimetric method were evaluated. Four fortified and 2 incurred levels of sulfamethazine ranging from 0.00 to 0.45 ppm were studied. The study revealed that the GC/MS procedure provides the most reliable data and that the GC method provides acceptable data with the incorporation of appropriate controls. The recoveries for the GC/MS method typically ranged from 90 to 100% for swine liver and muscle. The GC and GC/MS methods have been adopted official first action.

Animals↗
PubMed1978

Determination of fluoride in deboned meat.

A rapid analytical procedure was investigated for measuring the fluoride content of deboned meat, using a specific ion electrode. The method involves a defatting procedure followed by chelation with EDTA before final solubilization and measurement. Fluoride content is determined by comparison to a standard curve on 2-cycle semi-logarithmic graph paper of fluoride ion vs. millivolt readings. The method is applicable to hand and mechanically deboned pork, beef, and poultry within a range of from 0.7 to 25.0 ppm fluoride. Higher concentrations may be measured by analyzing additional standards and extending the curve into a third cycle. The curve is not linear below 0.7 ppm. Samples less than 0.7 ppm may be estimated by extrapolation. Studies with fortified samples indicate average recoveries of 92 +/- 4.2%. The standard deviation of duplicates within the laboratory is 0.5 ppm in the range stated above.

Animals↗
PubMed1978

Regulatory agency interaction in the control of drug residues in animal tissue.

The U.S. Department of Agriculture has the responsibility of determining if a method for residues of drugs and pesticides in animal tissues is acceptable for regulatory control, reviewing data on interfering compounds, validating methods, monitoring drug residues in animal and poultry tissues, assigning priority for monitoring drugs and pesticide residues. These responsibilities are carried out in cooperation with the U.S. Food and Drug Administration in the areas of method development, determination of priorities, and punitive action.

Animals↗
PubMedDate not supplied

Diagnostic data evaluation. Part VI. Data evaluation to establish product standards.

Cooked corned beef was studied to evaluate the feasibility of monitoring the product by means of chemical analysis. The protein fat-free value and the moisture:protein ratio were evaluated with respect to variability. The moisture:protein ratio was not as effective as the former because of the greater variability and the requirement for additional analyses.

Animals↗
PubMedDate not supplied

Diagnostic data evaluation. Part III. Collaborative study evaluation: standard deviation considered to be a constant.

The diagnostic evaluation of the crude protein collaborative study identified possible problems with a standardized interval for the Kjeldahl digestion, with sample preparation, and with excess sample weights. The standard deviations for the ham and the beef samples cannot be considered to be representative of the method because of these problems. The standard deviations for the frankfurter and the pork sausage samples for all analysts met the performance standard of 0.24. There was no evidence of analyst bias.

Animals↗
PubMedDate not supplied

Diagnostic data evaluation. Part IV. Evaluation of a check sample series to determine analyst performance.

Data from a check sample series were subjected to diagnostic data evaluation. The chemical analyses that were performed were moisture, protein, and fat in meat products. Four performance outliers were identified (1 protein, 1 moisture, and 2 fat values). With the performance outliers excluded from the statistical evaluation, the analyst standard deviation ranged from 0.088 to 0.218 for protein, 0.145 to 0.393 for moisture, and 0.271 to 0.378 for fat. No bias was present. All laboratories were able to meet the established standards. With the limited number of samples it was not possible to attribute any reasons for the outliers.

Animals↗
PubMedDate not supplied

Comparison of three methods for determination of N-nitrosopyrrolidine in fried dry-cured and pump-cured bacon.

Three methods, the mineral oil distillation (MOD), the dry column (DC), and a low temperature vacuum distillation (LTVD), for the determination of N-nitrosopyrrolidine in dry-cured and pump-cured bacon were compared. Each method uses the thermal energy analyzer for the determinative step. The coefficients of variation for repeatability were 10.3% (MOD), 7.2% (DC), and 9.1% (LTVD) for the dry-cured bacon study and 8.7% (MOD), 8.5% (DC), and 7.1% (LTVD) for the pump-cured bacon study. The pooled coefficients of variation for between-method reproducibility were 11.8% for the dry-cured bacon and 10.8% for the pump-cured bacon. The pooled coefficients of variation for repeatability were 9.0% for the dry-cured bacon and 8.2% for the pump-cured bacon. These values compare favorably with the values from previous collaborative or validation studies of the individual methods, and the methods can be considered to be equivalent.

Animals↗