Nitrogen Factors Sub-committee

Aims and Intentions

Measuring the protein content of food is of paramount importance. The constant of proportionality relating protein content to the analyte measured (nitrogen) is called the nitrogen factor. 

The Subcommittee has produced reports on nitrogen factors for pork (1991), beef (1993), mutton and lamb (1995, 1996), chicken (2000), scampi (2000), and  whole cod fillet ingredient and minced cod fish ingredient from such products as frozen blocks (2007), these products being defined in the Code of Practice on the Declaration of Fish Content in Fish Products, 1998.

Membership