ANNEXSupplementary provisions
ANALYTICAL PROCEDURE The meat and fat content is determined as follows: 1. Analytical methods: 1.1. Homogeneous and representative samples of the meat product must be prepared for the purposes of analysis. 1.2. Analytical methods to be used are as follows: 1.2.1. nitrogen: determination of the nitrogen content - Kjeldahl method, 1.2.2. moisture: determination of the moisture content in meat and meat products - ISO 1442 - 1997, 1.2.3. fats: determination of the total fat content - extraction with light petroleum after hydrolysis with hydrochloric acid, 1.2.4. ash: determination of the ash content in meat and meat products - ISO 936 - 1998. 1.3. The abovementioned ISO standard requirements concerning sampling are not binding for the purposes of this Regulation. 2. Calculation of the meat and fat content: % of defatted meat >PIC FILE= "L_2002308EN.002402.TIF"> % meat and fat total >REFERENCE TO A GRAPHIC> where: NT= total nitrogen determined by analysis ( % by weight) Nx= nitrogen of non-meat origin ( % by weight) f= >TABLE> F= quantity of extractable fat ( % by weight) determined by analysis. The total nitrogen and extractable fat content is determined by the methods mentioned in paragraphs 1.2.1 and 1.2.3. It is also possible to assess the ash (1.2.4) and moisture (1.2.2) content and to obtain, by deduction, the other ingredients. In order to correct the value of nitrogen of non-meat origin (Nx factor), it would be necessary to know the quantity of each ingredient containing nitrogen as well as the nitrogen content of these ingredients. The following table shows the nitrogen content of several typical ingredients of non-meat origin containing nitrogen, which may be found in meat products: >TABLE> As far as repeatability of analytical procedure is concerned, reference should be made to the relevant ISO standard. The average result of at least two determinations must be taken into account.