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Nitrate Analysis in Meats; Comparison of Two Methods
Author(s) -
SANDERSON JAMES E.,
CONSAUL J. ROSS,
LEE KEN
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14662.x
Subject(s) - nitrite , nitrate , griess test , high performance liquid chromatography , chemistry , food science , chromatography , cadmium , environmental chemistry , organic chemistry
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.