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The nitrogen content of meat and the calculation of the meat content of meat products
Author(s) -
Reith J. F.,
Hofsteede M. J. N.,
Langbroek W.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740060605
Subject(s) - salting , food science , nitrogen , lean meat , water content , zoology , chemistry , biology , geotechnical engineering , organic chemistry , engineering
1 The formula of Stubbs & More for the calculation of ‘lean meat content’ of meat products on the basis of their nitrogen content is discussed, in particular the factors 3.40 for beef and 3.60 for pork. 2 The mean nitrogen content of fat‐free beef and pork is calculated from publications by different authors, who have analysed English, Dutch, American and German meat. The factor 3.60 in the Stubbs & More formula for pork proves to be higher than most of the values derived from this literature survey. The relation between the Stubbs & More factors and district of growth, age of animal and fat content of the meat is discussed. 3 The nitrogen, fat and moisture content of 19 samples of fresh Dutch pork and of 19 samples of salted Dutch pork have been determined. The mean Stubbs & More (SM) factor for fresh Dutch pork is found to be 3.40; this is different by about 6% from the factor of 3.60 now in use. The mean factor found for animals of 5 1/2–6 months of age is the same as that for animals of 7–8 months. A slight correlation between SM factor and fat content seems to exist. The Yorkshire stock shows a lower mean factor than the ‘Veredeld Land‐varken’ stock.The loss of moisture and protein during the period of salting is calculated.