Abstract
Nitrate measurement is a fundamental part of quality control in the meat products industries. Ensuring the technical validity of the results of these measurements can be achieved through the adoption of appropriate metrological tools such as reference materials. The technical feasibility for producing a nitrate reference material in a meat product was evaluated by preparing a batch of material on a small scale. The adequacy of the preparation procedure was evaluated by means of pertinent physicochemical and microbiological measurements. A batch of 175 units containing approximately 5 g of lyophilized cooked ham in each package was produced. The batch was submitted to preliminary studies to assess homogeneity and stability under transport conditions, in accordance with ISO 17034 and the applicable ISO guides.
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