Jump to main content
Jump to site search

Issue 6, 2002
Previous Article Next Article

Report by the Analytical Methods Committee
Nitrogen factors for turkey meat

Author affiliations


There are uncertainties about the relevance of the nitrogen factors for turkey meat recommended by the Analytical Methods Committee in 1965 when applied to current strains of turkey reared under modern systems of management. As a result, the Nitrogen Factors Sub-Committee has carried out a reappraisal of the chemical composition of turkey meat using two strains of turkey currently used in the UK and Europe. Turkeys representing both sexes at two typical ages for processing were obtained from UK producers. Each bird was dissected to give five samples representing breast, drumstick, thigh, other meat and skin (with associated fat), which were then analysed for fat, moisture, nitrogen, ash and hydroxyproline content. The separate results for each portion were combined mathematically to give figures for whole birds. From these results it was possible to recommend fat-free nitrogen factors for the individual joints and for the entire carcase, with and without skin, for males and females and for type of turkey where known.

Back to tab navigation

Publication details

The article was received on 12 Mar 2002, accepted on 15 Mar 2002 and first published on 30 Apr 2002

Article type: Analytical Methods Committee
DOI: 10.1039/B202539F
Citation: Analyst, 2002,127, 859-869
  •   Request permissions

    Report by the Analytical Methods Committee

    A. M. C. , Analyst, 2002, 127, 859
    DOI: 10.1039/B202539F

Search articles by author