Jump to main content
Jump to site search

Issue 7, 2000
Previous Article Next Article

Report by the Analytical Methods Committee: Nitrogen factors for chicken meat

Author affiliations

Abstract

Recent studies have raised doubts about the relevance of the nitrogen factors for chicken meat recommended by the Analytical Methods Committee in 1963 when applied to the chicken meat currently being processed. The Nitrogen Factors Sub-Committee was asked to carry out a reappraisal of the chemical composition of chicken meat. It was informed that the majority of meat produced in the UK came from either of the breeds Ross or Cobb and one or other of the categories broilers (male or female, killed at 5 weeks), heavy broilers (male, killed at 7/8 weeks) and hens. Selected birds from these categories were dissected into samples representing breast, leg, thigh, other meats and skin and these were analysed for fat, moisture, nitrogen, ash and hydroxyproline content. The separate results for breast, leg, thigh, skin and other meats were combined mathematically to give figures for whole birds. From these results it was possible to recommend nitrogen factors for the individual joints and for the entire carcases, with and without skin, for broilers and hens. These factors are lower than those recommended in 1963.

Back to tab navigation

Publication details

The article was received on 12 May 2000 and first published on 14 Jun 2000


Article type: Paper
DOI: 10.1039/B003803M
Citation: Analyst, 2000,125, 1359-1366
  •   Request permissions

    Report by the Analytical Methods Committee: Nitrogen factors for chicken meat

    Analytical Methods Committee, Analyst, 2000, 125, 1359
    DOI: 10.1039/B003803M

Search articles by author

Spotlight

Advertisements