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AOAC99215

This document describes a combustion method for determining crude protein content in meat and meat products, including pet foods. It involves grinding the sample, weighing it, and combusting it in an instrument at 3850°C to release nitrogen which is then measured. The percentage of nitrogen is then multiplied by 6.25 to calculate the crude protein content. The method has been validated through an interlaboratory study showing standard deviations ranging from 0.60-2.23% and 1.32-3.35%.

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1K views1 page

AOAC99215

This document describes a combustion method for determining crude protein content in meat and meat products, including pet foods. It involves grinding the sample, weighing it, and combusting it in an instrument at 3850°C to release nitrogen which is then measured. The percentage of nitrogen is then multiplied by 6.25 to calculate the crude protein content. The method has been validated through an interlaboratory study showing standard deviations ranging from 0.60-2.23% and 1.32-3.35%.

Uploaded by

Steven Yoshua
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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39.1.16 (g) Glass wool.

AOAC Official Method 992.15 (h) Alumina oxide pellets.


Crude Protein in Meat and Meat Products (i) Anhydrous magnesium perchlorate (MgClO4).
Including Pet Foods (j) Sodium hydroxide on silicate carrier.
Combustion Method (k) Silver tungstate on magnesium dioxide.
First Action 1992 (l) Copper sticks.
(Applicable to meat and meat products [including pet foods] with (m) Copper metal turnings.
10–20% crude protein.) (n) Aluminum foil combustion cups.
Results of the interlaboratory study supporting acceptance of the (o) Silver vanadate.
method: (p) Copper oxide.
sr = 0.12–0.41; sR = 0.18–0.46; RSDr = 0.60–2.23%; RSDR = (q) Sn combustion cups or capsules.
1.32–3.35% Reagents available from several commercial manufacturers of
A. Apparatus combustion analyzer instruments [see B(a)].
(a) Combustion instrument.—Suitable for measuring 1–5% C. Preparation of Test Sample
nitrogen (ca 5–30% protein) in meat and meat products, to ±0.15% Pass test samples through grinder 2´ in succession for emulsified
of theoretical nitrogen content of standard, and be repeatable with meat products, mixing thoroughly after each grinding; 3´ in
standard deviation of 0.15 for 10 successive determinations on same succession for nonemulsified (coarse or whole muscle) products.
standard. Instrument capable of analyzing single test portion of
D. Determination
³200 mg (to reduce impact of nonhomogeneity of meat and meat
products). Instrument to include oven to operate at ³850°C in O2 Set instrument operating parameters (oven temperature, oxygen
(for complete release of nitrogen from test portions), to isolate flow, calibration values, etc.) according to manufacturer’s instructions.
nitrogen from other combustion products (i.e., CO2, H2O) for Allow furnace and instrument to reach operating temperature and to
subsequent quantitation, and capable of thermal conductivity stabilize. Warmup time may be ca 6 h from cold start. Establish system
measurement of nitrogen (Leco FP428, Leco Corp., 3000 Lakeview blanks as appropriate for analysis and calibrate blanks, if necessary. At
Ave, St. Joseph, MI, USA; Macro-N Analyzer, Foss Hereaus least 5 blank analyses are recommended. Calibrate instrument by using
Analysensysteme GmbH, Hanau 1, Ger many PE2410; or 3–5 analyses of nitrogen standard as follows:
Perkin-Elmer Corp., Norwalk, CT, USA, are suitable). Calibrations, (a) Accurately weigh 50–150 mg EDTA to the nearest 0.1 mg, or
required by most instruments, must be conducted by using equivalent amount of nitrogen if using other nitrogen standard, into
theoretical % nitrogen in pure primary standard organic compounds, tared combustion cup or foil and transfer cup/foil to open loading port
such as EDTA. on instrument. Enter or record protein conversion factor required, if
(b) Food chopper.—With 18 in. (3 mm) plate, capable of grinding appropriate for instrument used.
(b) Close port, move boat into furnace, and begin analysis.
meat test samples.
(c) When analysis is complete (3–5 min), repeat sequence for
B. Reagents next test portion.
The following reagents are typical but may vary depending on (d) Adjust instrument as necessary based on results from
instrument. Consult manufacturer’s instructions for specific nitrogen standard.
instruments. (e) Analyze test portions by repeating steps (a)–(c).
(a) Compressed oxygen gas.—99.99%. (f) Read nitrogen results directly from instrument.
(b) Compressed helium gas.—99.99%.
F. Calculations
(c) Compressed carbon dioxide.—99.99%.
(d) Compressed inert gas.—Nitrogen, or equivalent, oil and Crude protein, % = nitrogen, % ´ 6.25
water free.
(e) Ni tro gen stan dard.—Ethylenediaminetetraacetic acid [Note: Results using this method average 1.01´ results using
(EDTA), 9.59% nitrogen, or other suitable organic material of 928.08 (see 39.1.15).]
high purity and known nitrogen content (e.g., nic otinic acid,
lysine hy drochloride). Reference: J. AOAC Int. 76, 787(1993).
(f) Quartz wool. Revised: March 1996

2006 AOAC INTERNATIONAL

ã 2005 AOAC INTERNATIONAL

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