Nitrogen Factors as a Proxy for the Quantitative Estimation of High Value Flesh Foods in Compound Products, A Review and Recommendations for Future Work.
Abstract:
The available validated data for the nitrogen factors of meat, poultry and fish are reviewed from the first data, that of Stubbs and More published in the Analyst (1919), to date. In the main the only validated datasets for this important area of trade and enforcement are those of the Analytical Methods Committee of the Royal Society of Chemistry and the Association of Public Analysts, with input from LGC and trade laboratories. Recommendations are made for cost effective approaches to continue the generation of these datasets in the future.
Date:
2011
Keywords:
Funding Body:
UK Department of Environment, Food and Rural Affairs
