Nitrogen/Protein Determination in Meat Derivative Products Using the Thermo Scientific FLASH 4000by Liliana Krotz, Elena Ciceri and Guido Giazzi, Thermo Fisher Scientific, Milan, Italy  Introduction
Meat and meat products are one of the main components of the human diet. New regulations regarding all processed food and most raw foods include a series of tests determining their nutritional composition and how they relate to a healthy diet. One of the most important nutrients is Protein and the monitoring of its amount, through the determination of Nitrogen, must be accurate to establish the nutritional quality of these meat products. Following the approval of the combustion method by the AOAC (method 992.15) new advances in instrumentation and computers have greatly improved the capabilities of the combustion method, making it faster, safer and more reliable than the traditional Kjeldahl method. The Thermo Scientific FLASH 4000 N/Protein Analyzer requires no sample digestion and toxic chemicals, while providing important advantages in terms of time, automation and quantitative determination of Nitrogen in all sample matrices. Click here to view this entire PDF.
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