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 |
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| container_title | Journal of food science |
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| creator | SANDERSON, JAMES E. CONSAUL, J. ROSS LEE, KEN |
| description | 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 |
| doi_str_mv | 10.1111/j.1365-2621.1991.tb14662.x |
| format | Article |
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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<0.05) than those by Cd‐Griess. Small amounts of nitrite (0–7.3 nmol/g) were detected in fresh meat samples by Cd‐Griess. Results were similar to those used by the National Academy of Sciences to estimate human exposure to nitrate from fresh meats. Results from HPLC methods may provide more accurate estimates of human exposure to nitrate and nitrite.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1991.tb14662.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food additives ; Food industries ; Food processing industry ; Fundamental and applied biological sciences. Psychology ; Meat ; Meat and meat product industries ; Salt</subject><ispartof>Journal of food science, 1991-07, Vol.56 (4), p.1123-1124</ispartof><rights>1992 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul 1991</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3603-d09b693e4030f9a03cae231c60d1664610f0d5ef2366a9fce746e52dc93953533</citedby><cites>FETCH-LOGICAL-c3603-d09b693e4030f9a03cae231c60d1664610f0d5ef2366a9fce746e52dc93953533</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1991.tb14662.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1991.tb14662.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=5105967$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>SANDERSON, JAMES E.</creatorcontrib><creatorcontrib>CONSAUL, J. ROSS</creatorcontrib><creatorcontrib>LEE, KEN</creatorcontrib><title>Nitrate Analysis in Meats; Comparison of Two Methods</title><title>Journal of food science</title><description>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<0.05) than those by Cd‐Griess. Small amounts of nitrite (0–7.3 nmol/g) were detected in fresh meat samples by Cd‐Griess. Results were similar to those used by the National Academy of Sciences to estimate human exposure to nitrate from fresh meats. Results from HPLC methods may provide more accurate estimates of human exposure to nitrate and nitrite.</description><subject>Biological and medical sciences</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food processing industry</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Meat</subject><subject>Meat and meat product industries</subject><subject>Salt</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1991</creationdate><recordtype>article</recordtype><recordid>eNqVkM1qGzEUhUVJoU6adxhCyW6m9-pvrHST4DY_JXUWcSl0IxSNhsgdjxxpTOy3rwabLLqrNkLo0zm6HyFnCBXm9XlZIZOipJJihUphNTwhl5JW23dkgrWAkk05HpEJAKUlIq8_kOOUljCemZwQPvdDNIMrrnrT7ZJPhe-LH84M6UsxC6u1iT6FvghtsXgN-WJ4Dk36SN63pkvu9LCfkJ_X3xaz2_L-4eZudnVfWiaBlQ2oJ6mY48CgVQaYNY4ytBIalJJLhBYa4dr8EWlUa13NpRO0sYopwQRjJ-R8n7uO4WXj0qBXPlnXdaZ3YZM0SjrNRTKDZ_-Ay7CJeaLMKM6UhClk6GIP2RhSiq7V6-hXJu40gh5t6qUeberRph5t6oNNvc2PPx0aTLKma6PprU9vCQJBKFln7HKPvfrO7f6jQH-__vqISMehy32ET4PbvkWY-EfnglroX_Mb_XsukD0uQHP2FxSclcI</recordid><startdate>199107</startdate><enddate>199107</enddate><creator>SANDERSON, JAMES E.</creator><creator>CONSAUL, J. ROSS</creator><creator>LEE, KEN</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>199107</creationdate><title>Nitrate Analysis in Meats; Comparison of Two Methods</title><author>SANDERSON, JAMES E. ; CONSAUL, J. ROSS ; LEE, KEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3603-d09b693e4030f9a03cae231c60d1664610f0d5ef2366a9fce746e52dc93953533</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1991</creationdate><topic>Biological and medical sciences</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food processing industry</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Meat</topic><topic>Meat and meat product industries</topic><topic>Salt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>SANDERSON, JAMES E.</creatorcontrib><creatorcontrib>CONSAUL, J. ROSS</creatorcontrib><creatorcontrib>LEE, KEN</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>SANDERSON, JAMES E.</au><au>CONSAUL, J. ROSS</au><au>LEE, KEN</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nitrate Analysis in Meats; Comparison of Two Methods</atitle><jtitle>Journal of food science</jtitle><date>1991-07</date><risdate>1991</risdate><volume>56</volume><issue>4</issue><spage>1123</spage><epage>1124</epage><pages>1123-1124</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>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<0.05) than those by Cd‐Griess. Small amounts of nitrite (0–7.3 nmol/g) were detected in fresh meat samples by Cd‐Griess. Results were similar to those used by the National Academy of Sciences to estimate human exposure to nitrate from fresh meats. Results from HPLC methods may provide more accurate estimates of human exposure to nitrate and nitrite.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1991.tb14662.x</doi><tpages>2</tpages></addata></record> |
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| ispartof | Journal of food science, 1991-07, Vol.56 (4), p.1123-1124 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Food additives Food industries Food processing industry Fundamental and applied biological sciences. Psychology Meat Meat and meat product industries Salt |
| title | Nitrate Analysis in Meats; Comparison of Two Methods |
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