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Determination of nitrite and nitrate in meat products

✍ Scribed by M. J. Follett; P. W. Ratcliff

Publisher
John Wiley and Sons
Year
1963
Tongue
English
Weight
869 KB
Volume
14
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

A rapid method, of improved accuracy, for the determination of nitrate and nitrite in meat products is described. Nitrate is determined by reduction to nitrite with cadmium, and subsequent development of the dye Orange I obtained with I‐naphthol/sulphanilic acid reagent. Nitrite present does not interfere and is separately determined with the same colorimetric reagent. In meat, a range of concentrations of nitrate and nitrite up to the equivalent of 2000 p.p.m. sodium nitrite may be determined.

πŸ“œ SIMILAR VOLUMES

Determination of chloride and nitrate in
Determination of chloride and nitrate in butter, margarine, cheese and meat products using ion selective electrodes
✍ Ayranci, E. ;Balci, Γ–. πŸ“‚ Article πŸ“… 1993 πŸ› John Wiley and Sons 🌐 English βš– 270 KB πŸ‘ 2 views

Chloride analysis was quite easy and salt contents of all butter and margarine samples were found to be less than 2 g NaCl/kg while those of cheese and meat products were above 10 g/kg. Nitrate analysis was not as easy as chloride analysis due to interferences of chloride and organic ions. These int