Comparison of automated method and improved AOAC Kjeldahl method for determination of protein in meat and meat products

Abstract

The Kjel-Foss automated method for protein determination meat and meat products was compared with the improved AOAC Kjeldahl method. Meat samples were separated into 3 categories based on fat content and analyzed in duplicate by both methods. No significant difference was found in a paired comparison of the 2 methods in each of the 3 meat categories, using Student's t-test at the 99% confidence level. A number of additional meat samples analyzed 6-9 times by the automated method showed an overall average range of 0.55% protein and average standard deviation of 0.20. The Kjel-Foss automated method was applicable for total protein determination in a wide variety of meat and meat products.