Division 2 Calculation of meat content

The meat content of meat shall be calculated by means of the following formula:

$\mathrm{M\; =}\frac{{\mathrm{NT\; —\; N}}_x}{\mathrm{3,55}}\mathrm{\times \; 100}$ meat-based

NT

Where NT is the total nitrogen as determined by analysis (%)

N_x

is the nitrogen of extraneous origin (%)

The total nitrogen content shall be determined by the method referred to at point 1.2.1. Furthermore, the quantitative determination of moisture (1.2.2.), fat (1.2.3.) and ash (1.2.4.) enables the content of the other ingredients to be deduced.

In order to make corrections concerning the nitrogen of extraneous origin (N_x), it is necessary to know the quantity of each nitrogen-containing ingredient and the nitrogen content of these ingredients. The following table shows the average nitrogen content in a number of nitrogen-containing ingredients that may be present in meat preparations or preserves.

In regard to the repeatability of the analysis methods, reference should be made to the above-mentioned ISO standards.

The result to be taken into consideration is the average of at least two determinations.