Kjeldahl, the reference method for total nitrogen and protein determination, can be easily and reliably used for evaluation of plant-based meat alternatives. In this free whitepaper, learn the steps in the method, including:
- Homogenization
- Digestion
- Distillation and titration
See real-life method parameters, calculations and results from protein determination in vegan cold cuts, vegan fish sticks, vegan sausages, vegan burgers, vegan steak and soya schnitzel.
Plus compare the procedure to the standard method AOAC 920.87.
