title: Determination of nitrites in meat systems: An improved procedure.
abstract: Various analytical methods for nitrite determination in meat products, based on extraction of the preservative through digestion at 60-80 °C followed by colorimetric analysis gave relatively poor recoveries (44-65%) when applied to raw beef. An improved procedure was developed based on disintegration and dispersion of beef with sand prior to the extraction step and on the use of a higher concentration of N-(1-naphthyl) ethylenediamine dihydrochloride than normally used. The proposed technique resulted in almost 93% recovery of nitrites and showed a high precision revealed in a variation coefficient of 8&#x0303;%.
authors: Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-Ciudad Universitaria (1428), Capital Federal, República Argentina.
authors: G
authors: G
authors: Binstok
authors: C A
authors: CA
authors: Campos
authors: L N
authors: LN
authors: Gerschenson