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Reviewing nitrogen factors for use in determining chickenmeat of chicken products - AN0682

1. To establish the Nitrogen Factors for the chickenmeat cut appropriate to current flocks and methods of husbandry used in the preparation of chicken products. 2. To recommend the Nitrogen Factors for future use in the assessment of the (chicken) meat content of chicken products. 3. To have the necessary details of the raw material origins (e.g. breed, age at slaughter, sex) to allow in the future, if necessary, derivation of new factors if flock types change. 4. To estimate the collagen content (via the amino acid marker hydroxyproline) of the various cuts.
Time-Scale and Cost
From: 1997

To: 1998

Cost: £48,500
Contractor / Funded Organisations
Royal Society of Chemistry