Nitrate Analysis in Meats; Comparison of Two Methods

Nitrate Analysis in Meats; Comparison of Two Methods

ABSTRACT A high performance liquid chromatographic method (HPLC) was compared to cadmium reduction‐Griess (Cd‐Griess). Nitrate and nitrite were measured in fresh and cured meats. Nitrate levels by HPLC ranged from 6.2 to 26.7 nmol/g in fresh meats and from 124 to 3018 nmol/g in cured meats. Nitrate...

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Veröffentlicht in:Journal of food science 1991-07, Vol.56 (4), p.1123-1124
Hauptverfasser: SANDERSON, JAMES E., CONSAUL, J. ROSS, LEE, KEN
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Food additives
Food industries
Food processing industry
Fundamental and applied biological sciences. Psychology
Meat
Meat and meat product industries
Salt
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Zusammenfassung:ABSTRACT A high performance liquid chromatographic method (HPLC) was compared to cadmium reduction‐Griess (Cd‐Griess). Nitrate and nitrite were measured in fresh and cured meats. Nitrate levels by HPLC ranged from 6.2 to 26.7 nmol/g in fresh meats and from 124 to 3018 nmol/g in cured meats. Nitrate contents by HPLC were significantly higher (p
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb14662.x