Meat and meat products — Determination of nitrite content (Reference method)
Primary tabs
Reference:
ISO 2918:1975
Publication Year:
1975
The method consists in extracting of a test portion with hot water, precipitating of proteine and filtrating. In presence of nitrits formation of a red cloured complex by adding sulfanilamide and naphthylethylenediamine hydrochloride, and photometric measurement at a wavelength of 538 nm.
21 000 F CFA