NONPROTEIN NITROGEN IN COOKED HAM - INFLUENCE OF STORAGE AND YIELD ON THE NPN CONTENT OF THE END-PRODUCT

The factors influencing the natural content of non-protein nitrogen (NPN) in the end product are illustrated from a number of similarly processed pieces of pork from the M. longissimus dorsi. The NPN content in the raw meat as a function of storage time and in the cooked hams as end product were determined, as also the amount of brine exuded. The results for the natural content of non-protein nitrogen indicate so great a dependency on the raw material and the yield that it is impossible to make any reliable statements about the possible illegal addition of protein hydrolysates without a knowledge of processing parameters over a wide range.