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Nitrogen factors (fat free nitrogen content of meat species) are commonly used to calculate the lean meat content of meats and meat products. The current nitrogen factors for turkey were developed in 1965 and are now out of date and require revision. This study will recalculate the nitrogen factors, taking into account modern uses of the factors and the changes in the way turkeys are raised for meat production.
The study will produce new nitrogen factors for turkey meat cuts based on the current flocks and methods of husbandry. This will involve using more detailed parameters than the light, dark and whole bird classifications currently used. The study will focus on a range of parameters including the two main breeds (T8 and Big 6), gender as well as age and weight at harvesting.
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The collagen content of various cuts of turkey meat will also be determined using an amino acid marker, hydroxyproline.
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This study will benefit both the industry, regulators and consumers by providing more accurate factors for the calculation of lean meat content in turkeys.
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.