Abstract
AbstractA rapid method, of improved accuracy, for the determination of nitrate and nitrite in meat products is described. Nitrate is determined by reduction to nitrite with cadmium, and subsequent development of the dye Orange I obtained with I‐naphthol/sulphanilic acid reagent. Nitrite present does not interfere and is separately determined with the same colorimetric reagent. In meat, a range of concentrations of nitrate and nitrite up to the equivalent of 2000 p.p.m. sodium nitrite may be determined.
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