Research and analysis
Nitrogen factors to determine the quantity of meat and fish
A review of the validated data for the nitrogen factors of meat, poultry and fish from the first data published in 1919 to present day data.
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A peer reviewed paper which reviews an approach to verify the quantity of high value flesh ingredients (meat and fish) in compound foods by analysis of the end product.
The method is based on the determination of the nitrogen content of a sample and its comparison, corrected for non-flesh nitrogen, with the species specific nitrogen concentration, the ‘nitrogen factor’.
The paper provides recommendations for cost effective approaches to continue the generation of validated nitrogen factors in the future.