Abstract
AbstractA procedure was developed for determination of salt in various meat products using a chloride ion‐selective electrode. The technique of batch injection analysis was used together with an ultrasound based sample extraction step. Various kinds of meat products were analyzed. The relative standard derivation lies between 0.9% and 2.7%. The accuracy of the method was proved by an independent reference method. Differences between the results of the batch injection analysis method and the reference method were found to be statistically non‐significant. Total analysis time was 7 minutes on average. The described batch injection analysis method is fast, accurate, reliable and suitable for routine analytical work.
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