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What is Nitrite Testing in Cured Meat about?

This document describes a colorimetric method for determining nitrites in cured meat. The method involves extracting nitrites from a meat sample using hot water, then mixing the extract with sulfanilamide and N-(1-naphthyl)ethylenediamine dihydrochloride (NED) reagents. These reagents produce a colored complex with nitrites that can be measured colorimetrically at 540 nm. A standard curve is prepared using known concentrations of sodium nitrite to quantify the amount of nitrites detected in the meat sample.

Author

Paula Catalina Marín Uribe

Language

EN