Division 2 Calculation of the overall meat content
United Kingdom
The overall meat content in a product is calculated by means of the following formula:
| % of defatted meat | |
| % meat total | = DM + F |
where
nitrogen determined by analysis (%)
nitrogen of non-meat origin (%)
average nitrogen content (%) in the fat-free meat contained in the product; the value of this factor is 3,5 for any kind of meat and mixtures of meat with the exception of:
-
products whose meat content consists solely of tongue for which the value of this factor is 3,0,
-
products whose meat content consists solely of kidney for which the value of this factor is 2,7
quantity of extractable fat (%) determined by analysis.
The total nitrogen and extractable fat content is determined by the methods mentioned in paragraphs 1.2.1 and 1.2.3. It is also possible to assess the ash (1.2.4) and moisture (1.2.2) content and to obtain, by deduction, the other ingredients.
In order to correct the value of nitrogen of non-meat origin (Nx factor), it would be necessary to know the quantity of each ingredient containing nitrogen as well as the nitrogen content of these ingredients.
The following table shows the nitrogen content of several typical ingredients of non-meat origin containing nitrogen, which are generally found in meat products:
| Non-meat products | % of nitrogen |
|---|---|
| Rusk | 2,0 |
| Casein | 15,8 |
| Sodium caseinate | 14,8 |
| Soya isolate | 14,5 |
| Textured soya | 8,0 |
| Soya flour | 8,0 |
| Monosodium glutamate (MSG) | 8,3 |
As far as repeatability of analytical procedure is concerned, reference should be made to the relevant ISO standard.
The average result of at least two determinations must be taken into account.