Determining Ash/Coh For Processed Meats - CEM SMART System 5 Operation Manual

Determining Ash/COH for Processed Meats

For samples that contain salt, sugar, spice, cure or other added components, ash/
carbohydrate (COH) values must be determined by analysis. For purposes of
calculating the protein by difference, the specific amount of each component (salt,
spice, bone, etc.) is not important, only the total amount.
To determine ash/COH values for finished products or blends with sugar, salt,
spice, etc., use the following procedure:
1. Collect and prepare three (3) samples from different lots of the same
product. Store the samples in airtight containers until tested.
2. Analyze the 3 samples in duplicate for fat and moisture in the
SMART System 5 and Fat Analysis System and for protein using "long"
methods (Kjeldahl). If necessary, an independent laboratory can provide
this analysis.
3. Average the results of the duplicate analyses for each sample, then total
the % Protein + % Fat + % Moisture for each sample.
4. Subtract the sum from 100% to get an Ash/Carbohydrate factor. For
example, if the composition of a sample is:
Moisture
Fat
Protein
Total
Ash/COH = 100% - 92.15%
Ash/COH = 7.85%
5. Calculate an average of the the ash/COH values for each of the 3
samples and program that factor into the SMART System 5.
Check samples periodically to verify the ash/COH values. Variations in the
amount of added constituents (salt, sugar, spice, extenders, etc.) can cause the ash/
COH factor to vary.
52.54%
28.36% 11.25%
11.25%
92.15%
28.36%
23
7.85%
Moisture
Fat
52.54%
Protein
Ash/COH