Determination of nitrogen and protein in meat products

Nitrogen and Protein Determination in Meat Products according to the Kjeldahl Method.
Determination of nitrogen and protein in meat products
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 [1]. 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 [1], 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).

注册下载

国家
我们希望在将来向您发送您可能感兴趣的其他相关信息,例如应用文献、指南、网络会议和研讨会邀请。因此,我们希望和您保持联系。您可以在我们的隐私政策中了解您的权利以及我们如何使用和处理您的个人信息。

类似的应用