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Histamine and tyramine in meat products: Relationship with meat spoilage

✍ Scribed by M.C. Vidal-Carou; M.L. Izquierdo-Pulido; M.C. Martín-Morro; Mariné-Font

Publisher
Elsevier Science
Year
1990
Tongue
English
Weight
583 KB
Volume
37
Category
Article
ISSN
0308-8146

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## Abstract A procedure was developed for determination of salt in various meat products using a chloride ion‐selective electrode. The technique of batch injection analysis was used together with an ultrasound based sample extraction step. Various kinds of meat products were analyzed. The relative