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. Author manuscript; available in PMC: 2011 Sep 8.
Published in final edited form as: Int J Body Compos Res. 2009;7(4):147–154.

Table 6.

Experiment 2: Accuracy of % fat estimate by DXA and NMR compared to chemically extracted ground meat.

% Fat Sample CHEM DXA NMR
1 21.9 26.7 28.53
2 15.1 33.2 19.36
3 14.6 33.9 19.64
4 14.2 35.7 21.68
5 12.2 31.6 16.22
6 10.9 31.1 15.73
7 6.7 24.3 5.44
8 2.1 21.9 1.62

Values are percent fat for each of eight ground meat samples of differing fat content weighing 30 g. DXA-derived values were significantly different than CHEM (P <0.001). NMR-derived values were significantly different than CHEM (P =0.01).