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Nitrogen factors for turkey meat
Project Code: Q01024
There are uncertainties about the relevance of the nitrogen factors for turkey meat recommended by the Analytical Methods Committee in 1965 when applied to current strains of turkey reared under modern systems of management. As a result, the Nitrogen Factors Sub-Committee has carried out a reappraisal of the chemical composition of turkey meat using two strains of turkey currently used in the UK and Europe. Turkeys representing both sexes at two typical ages for processing were obtained from UK producers. Each bird was dissected to give five samples representing breast, drumstick, thigh, other meat and skin (with associated fat) which were then analysed for fat, moisture, nitrogen, ash and hydroxyproline content. The separate results for each portion were combined mathematically to give figures for whole birds. From these results it was possible to recommend fat-free nitrogen factors for the individual joints and for the entire carcase, with and without skin, for males and females and for type of turkey where known.
The full report will also be published in The Analyst. The results will be of use to those responsible for the nutritional labelling of turkey products and those responsible for regulatory analysis and enforcement of food labelling law.
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