Whitepaper/App note

Application Note: Nitrogen & protein determination in meat

Posted: 15 October 2021 | | No comments yet

The Kjeldahl method is presented as an easy and reliable method of total nitrogen and protein determination in various meat types.

This application note offers detailed method description and results of protein determination in ham, salami and sausage using the Kjeldahl method. The application note includes comprehensive descriptions of all steps including:

  • Homogenization of sample
  • Digestion of sample
  • Distillation and titration
  • Calculations for converting nitrogen into protein content

Plus method and data comparisons with ISO 937 and AOAC 981.10

    To read this Application Note in full, please complete the form below:

     









    This specialist content is provided to you for free thanks to the kind support of BUCHI

    By clicking submit you confirm that you accept our terms and conditions and privacy policy.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.