A reliable method for the determination of nitrogen and protein in meat products, i.e. Salami, smoked ham and boiled beef sausage according to AOAC 981.10, is introduced below . The samples are digested using the KjelDigester K-449. The distillation and boric acid titration are performed using the KjelMaster system K-375 / K-376. Equivalent to the international standard , the measuring method of the boric acid titration is colorimetric. Therefore, a mixed indicator accoding to Sher is added to the boric acid solution and the KjelMaster K-375 is equipped with the colorimetric sensor. The combination of the KjelDigester, the KjelMaster system K-375 / K-376 and the novel “online” titration mode increases the sample throughput to up to 120 samples per workday (9 h).
Nitrogen and Protein Determination in Meat Products according to the Kjeldahl Method.
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