Abstract
Abstract An automated method for nitrogen in meat products was studied collaboratively. Samples were solubilized in sulfuric acid (1 + 1) , cooled to room temperature, and presented to an automated system. Digestion, dilution, and colorimetric measurement of the nitrogen were performed automatically. Samples were also analyzed by the official final action AOAC method, 24.010. Eight collaborators representing 6 laboratories participated in the study. Each participant analyzed 9 different samples in duplicate. Results of the study were satisfactory with an average range of 0.5% protein, average standard deviation of ±0.21%, and average coefficient of variation of 1.20%. The method was found to be as accurate as 24.010 and applicable to meat and meat products containing 0.8–4.0% nitrogen (5.0–25% protein). It has been adopted as official first action.
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