Detection of factors influencing nitrite determination in meat.

摘要: Abstract A critical assessment was made of the official Spanish method for determining nitrite content in meat, using a 2 (k-p) fold-over Plackett–Burman experiment to identify influencing factors (IF) affecting analytical method; these were drawn from seven apparent (ACF): sample weight ( W S ), extraction temperature T E stirring time ET addition Carrez I reagent C I-R II II-R borax B R ) and color development D CT ). In experimental conditions assayed, does not require protein precipitation. addition, negative effect on determination detected; it is thus proposed that this be eliminated, accordance with AOAC 973.31. The use borate improved extraction, but / ratio must adjusted determine best eliminate any when increases.