Nitrogen factors for pork

Abstract

A reassessment of the nitrogen factor (percentage nitrogen content) determined in 1961 for pork has been carried out. No evidence was obtained to suggest that the over-all factor of 3.45 (on a fat-free basis) was no longer applicable to the comminuted raw meat of a whole side, but significantly different factors were obtained for different joints. This study was carried out on a selected and limited group of pigs of the same sex, breed, mass and fatness and it is recommended that this work is followed by a more extensive survey.