Application Note: Nitrogen & protein determination in meat
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