| Abstract: | A general review is presented of published methods for the determination of nitrate and nitrite levels in foodstuffs especially meat. Published methods show wide variations in techniques for extraction, clean-up (clearing) of extracts and final determinative steps and these are critically compared. The effect of interferences due to the presence of ascorbate, sulphite and phosphate together with the formation of a “meat blank” when nitrate is reduced to nitrite with spongy cadmium are discussed. Newer techniques based on the use of ion selective electrodes and automated techniques are outlined and the application of techniques such as amperometry, liquid chromatography, ion exchange and spectrophotometry are listed. |
