(d) The standard for the examination. A satisfactory Hobart
examination will be achieved provided that the voltage is not less than 110 volts, that
the heating element glows with a cherry red color, and that the meat sample has a
charred appearance at the end of the 15-minute test period.
Prepare machine for use.
(a) Standard instrument to be used. Only test tubes manufactured by
the Hobart Manufacturing Company will be used. The inside diameter of the test tube is
calibrated along with the graduated scale to attain the accurate percentage of fat.
(b) Proper positioning. After the glass funnel and test tube are placed
in their proper position, the machine is plugged in.
(c) Preheating, if necessary. When operating Hobart equipment in
cold rooms or coolers below 65F (18.3C), preheat unit for 2 minutes prior to testing the
first sample unit only. In addition, close unit to maintain heat.
(a) A sample of trimmings will be ground.
(b) The sample size is one container.
(c) The sample is ground through a constant-speed grinder (electric)
equipped with a plate having holes 3/4 inch in diameter. The second grind is through a
plate having holes 1/8 inch in diameter.
(d) All sample units should not be less than 34F nor more than 55F
Extract sample. Two ounces of ground meat are removed from the
(a) This sample must be weighed on a gram scale in order to assure
that the sample is 2 oz. (56.7 grams). The sample will be weighed to the nearest 0.1
(b) Check accuracy of scale with weight set balance prior to weighing
the first sample unit and again at intervals of each six-sample unit.
(c) Before and after weighing each sample unit, the balance pan of the
scale will be thoroughly cleaned with a damp cloth or absorbent paper.