Calculation of the Lean Meat Content
Abstract
l97ll CALCULATToN oF THE LEAN MEAr coNrENT Iore generally LM (per cent.) : where K, : The percentage of nitrogen in the filler used, and calculated on the dry carbohydrate. For starch fillers such as cornflour and potato starch, however, K. Assuming the allowable limit of fat in “lean” meat is l0 per cent., and 90 per cent. of fat is the average fat content for outside (visible) fat in meats such as pork and beef, the following represents a slightly simplified formula com- pared with that previously publisheda. c 103 (r) *(,- fr) / K.C LM(per cent) : 112’5 (Nr – BFE” frd) (2) NM where B : 0 I (Y) and using this for pork and beef the foilowing factors 90/ would normally be used: NMB Pork 3.45 0.003833 Beef 3.55 0.003944 For most fresh sausages K, : 2’0.
