Why is the mojonnier extraction method more suitable for extracting fat from meat compared to the soxhlet?
The Mojonnier method is less time-consuming and more precise than the Soxhlet method. In the Soxhlet method, fat is extracted semi-continuosly with an organic solvent. The solvent is then heated and volatised then condensed above the sample. The solvent drips onto the sample and soaks it to extract the fat. At 15-20 min intervals, the solvent is siphoned to the heating flask to start the process again. The fat content is obtained by either measuring the weight loss of the sample or measuring the weight of the fat removed. In the Mojonnier method, the far is extracted with a mixture of ethyl ether and petroleum ether. This is repeated only one more time. The extract containing the fat is dried and expressed as percent fat by weight.
