Fat Content in Ground Meat: A statistical analysis

 

Mary Culp

Tested Studies in Laboratory Teaching, 2004, Volume 25

Abstract

This exercise is designed to illustrate some of the properties of lipids and is included in our freshman level Biochemistry Lab. Using common laboratory equipment, students separate fat from protein in regular and lean hamburger and ground turkey. Students use a chi-square analysis to compare their results to the statement of fat content on the meat package labels.

Keywords:  statistical analysis, lipid

University of Nevada, Las Vegas (2003)