"The water content of two chicken meat p\u00E2t\u00E9 samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 \u00B0C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created." . "7"^^ . . "Adam, Martin" . "309961" . "Karl Fischer Titration; Meat P\u00E2t\u00E9; Moisture Content; Water Content"@en . . . . . "Determination of Water Content in Meat P\u00E2t\u00E9 by Karl Fischer Titration and its Moisture Sorption Characteristics"@en . . . "5"^^ . "\u010Cervenka, Libor" . "RIV/00216275:25310/09:00008395!RIV10-MSM-25310___" . "5"^^ . . . . "Kr\u00E1lovsk\u00FD, Josef" . . . . "21" . "Determination of Water Content in Meat P\u00E2t\u00E9 by Karl Fischer Titration and its Moisture Sorption Characteristics"@en . "1120-1770" . "25310" . . "Italian Journal of Food Science" . . "Determination of Water Content in Meat P\u00E2t\u00E9 by Karl Fischer Titration and its Moisture Sorption Characteristics" . . "IT - Italsk\u00E1 republika" . "Determination of Water Content in Meat P\u00E2t\u00E9 by Karl Fischer Titration and its Moisture Sorption Characteristics" . . "\u0158ezkov\u00E1, So\u0148a" . . . "[E2B3F3E6DB76]" . "P(GA203/08/1536), Z(MSM0021627502)" . . "The water content of two chicken meat p\u00E2t\u00E9 samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 \u00B0C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created."@en . "1" . "RIV/00216275:25310/09:00008395" . . . "Ventura, Karel" .