Nitrogen Factors for Chicken Meat

Abstract:
This updates the 1963 factors to account for modern breeds and production: 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. 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.
PubYear:
2000
Keywords:
FundingBody:
UK Department of Environment, Food and Rural Affairs
Contractor:
Analytical Methods Committee of the Royal Society of Chemistry
ProjCode:
Associated:
Type:
Nitrogen Factors
OpenAccess:
No
URL:
https://pubs.rsc.org/en/content/articlelanding/2000/an/b003803m
Comments:
NA