Calculation of the meat content in meat products

Analytic investigation of the meat content as a constituent of meat products is described in the legislation and is based on determination of the nitrogen content in the given meat product and subsequent deduction of all non-protein sources. The given calculation must consider the maximum “permitted” content of fat and connective tissue in skeletal muscle. Knowledge of the correct parameters of meat for production is required when calculating the meat content as a constituent of meat products from their recipes. In view of the fact that frequent errors occur on labels declaring meat content, the aim of this work was to propose and evaluate a procedure for meat content calculation in meat products from the recipe of the given product.