Determination of nitrites and nitrates in cured meat
Vol. 38 No. 2 (1978), ORIGINAL ARTICLE
Vol. 38 No. 2 (1978)

Determination of nitrites and nitrates in cured meat

ORIGINAL ARTICLE
https://doi.org/10.53393/rial.1978.38.37131
Published 1978-12-29
Walkyria H. Lara
Instituto Adolfo Lutz
Michiko Y. Takahashi
Instituto Adolfo Lutz
Neusa Silveira
Instituto Adolfo Lutz
pdf (Português (Brasil))

Keywords

nitrate, nitrite, determination in cured meat
meat, cured, nitrite and nitrate determination

How to Cite

1.
Lara WH, Takahashi MY, Silveira N. Determination of nitrites and nitrates in cured meat. Rev Inst Adolfo Lutz [Internet]. 1978 Dec. 29 [cited 2025 Jan. 10];38(2):161-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37131
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Abstract

Follet & Ratcliff's method for determination of nitrite and nitrate in meat products was simplified and successfully employed in the analysis of 55 samples of ham and 45 of sausage obtained at São Paulo city supermarkets. Only one sample gave a value of more than 300 p.p.m. of nitrite plus nitrate (expressed as sodium nitrite).

https://doi.org/10.53393/rial.1978.38.37131
pdf (Português (Brasil))

References

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8. SÃO PAULO. Instituto Adolfo Lutz Normas análíticas do Instituto Adolfo Lutz. V. 1: Métodos químicos e físicos para análise de alimentos. 2.& ed. São Paulo, Melhoramentos, 1976. 371 p.

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Copyright (c) 1978 Instituto Adolfo Lutz Journal

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