Meat and poultry nitrogen factors
The determination of nitrogen as a quantitative marker for meat fat-free protein and the calculation of meat content of compound foods began almost 100 years ago. It is the established official chemical method to enforce labelling declarations of meat content in food products, and also widely used by food producers to check the specification and added water of their meat raw materials. A “nitrogen factor” is the average nitrogen content of a specific cut or whole animal on a fat free basis. The AMC has been overseeing studies to determine nitrogen factors since the 1950's, and more recent government funded studies have been made to accommodate changing rearing regimes and the genetics of the animals.
- This article is part of the themed collection: Analytical Methods Committee Technical Briefs