# Commission Regulation (EEC) No 226/89 of 26 January 1989 on the procedure for determining the meat content of products falling within CN codes 1602 49 11, 1602 49 13, 1602 49 15, 1602 49 19, 1602 49 30 and 1602 49 50, Division 2: Calculation of the overall meat content

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

The overall meat content in a product is calculated by means of the following formula:
% of defatted meat
DM = NT — N x f × 100
% meat total
= DM + F
where
NT nitrogen determined by analysis (%)
Nx nitrogen of non-meat origin (%)
f 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
F 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.

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Source: https://www.legislation.gov.uk/eur/1989/226/annex/division/2 (the official version)
Page: https://openlegislation.uk/eu-regulation-1989-226/annex/division-2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.