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 2024 Jul. 3];38(2):161-6. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/37131
ACM ACS APA ABNT Chicago Harvard IEEE MLA Turabian Vancouver

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

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

1. BOLTZ, D. F. apud USHER, C. D. & TELLING, G. M. ".

2. BRASIL - Leis, decretos etc, - Resolução nº 9 de 1976 da Comissão Nacional de Normas e Padrões para Alimentos do Ministério da Saúde. Diário Oficial da União, Brasília, DF, 28 mai. 1976. Cad. 121, p. 8904.

3. ELLIOT, R. J. & PORTER, A. G. - A rapid cadmium reduction method for the determination of nitrate in bacon and curing brines. Analyst, 96: 522-7, 1971.

4. FOLLETT, M. J. & RATCLIFF, P. W. - Determination of nitrite and nitrate in meat products. J. Sei. Fd Agric., 14: 138-44, 1963.

5. KOMATSU, L; TAKINO, M. & GALLI, F. - O teor de nitritos e nitratos nos produtos cárneos fabricados no Estado de São Paulo. Ciênc. Cult., supl., 29 (7) : 124, 1977. [Resumo 53-A.5.1].

6. LARA, W. H. & TAKAHASHI, M. Y. - Determinação espectrofotométrica de nitritos e nitratos em sais de cura. Rev. Inst. Adolfo Lutz, 34: 35-9, 1974.

7. ROGERS, R. W. - A review of the nitrosamine problem in cured meats. Fel Prod. Develop., 8(6): 40-5, 1974.

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.

9. SCHULLER, P. L. & VEEN, E. - Preservatives: a review of methods of analysis. J. Ass. oj], analyt. Chem., 50: 1127-45, 1967.

10. SEBRANEK, J. G. & CASSENS, R. G. - Nitrosamines: a review. J. Milk Fd Technol., 36: 76-91, 1973.

11. USHER, C. D. & TELLING, G. M. - Analysis of nitrate and nitrite in foodstuffs: a critical review. J. Sci. Fd Agric., 2: 1793-805, 1975.

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Copyright (c) 1978 Instituto Adolfo Lutz Journal

Downloads

Download data is not yet available.