Report by the Analytical Methods Committee: Nitrogen factors for chicken meat

Abstract

Recent studies have raised doubts about the relevance of the nitrogen factors for chicken meat recommended by the Analytical Methods Committee in 1963 when applied to the chicken meat currently being processed. The Nitrogen Factors Sub-Committee was asked to carry out a reappraisal of the chemical composition of chicken meat. It was informed that the majority of meat produced in the UK came from either of the breeds Ross or Cobb and one or other of the categories broilers (male or female, killed at 5 weeks), heavy broilers (male, killed at 7/8 weeks) and hens. Selected birds from these categories were dissected into samples representing breast, leg, thigh, other meats and skin and these were analysed for fat, moisture, nitrogen, ash and hydroxyproline content. The separate results for breast, leg, thigh, skin and other meats were combined mathematically to give figures for whole birds. From these results it was possible to recommend nitrogen factors for the individual joints and for the entire carcases, with and without skin, for broilers and hens. These factors are lower than those recommended in 1963.