N/Protein Determination in Meat According to the Kjeldahl Method

Würstel are typical sausages from Germany, Austria and South Tyrol, and are mainly made from pork, but also meat such as beef, turkey and chicken. Meat proteins have a high nutritional value and also a technological importance: they affect the quality of the finished product, influencing some properties as well as water retention, emulsifying capability and the softness of the dough. This application note demonstrates the protein determination in meat according to the Kjeldahl method.