# Commission Regulation (EEC) No 2429/86 of 31 July 1986 on the procedure for determining the meat content of meat preparations and preserves falling within subheading ex 16.02 B III b) 1) of the nomenclature contained in the Annex to Regulation (EEC) No 2184/86, Division 2: Calculation of meat content

Extent: E+W+S+N.I.

The meat content of meat shall be calculated by means of the following formula:
M = NT — N x 3,55 × 100 meat-based
NT Where NT is the total nitrogen as determined by analysis (%)
Nx 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 (Nx), 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.
Non-meat products
Nitrogen percentage
Rusk
2,0
Casein
15,8
Sodium caseinate
14,8
Soya proteins isolate
14,5
Textured soya proteins
8,0
Soya flour
8,0
Monosodium glutamate (MSG)
8,3
Beef kidneys
2,7
Beef tongue
3,0
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.

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Source: https://www.legislation.gov.uk/eur/1986/2429/annex/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-1986-2429/annex/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.