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Nitrate Analysis in Meats; Comparison of Two Methods |
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| Authors: | JAMES E SANDERSON J ROSS CONSAUL KEN LEE |
| Affiliation: | Author Sanderson is with the Dept. of Food Science, Univ. of Wisconsin, 1605 Linden Drive, Madison, WI 53706-1565. Author Consaul is with The Pills bury Company, 311 Second Street, Southeast, Minneapolis, MN 55414-2198. Author Lee is with the Dept. of Food Science &Technology, Ohio State Univ., 2121 Fyffe Road, Columbus, OH 43210-1097. |
| 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. |
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