scholarly journals Determination of Nitrite, Nitrate, and Glucose-6-Phosphate in Muscle Tissues and Cured Meat by IC/MS

2006 ◽  
Vol 89 (3) ◽  
pp. 712-719 ◽  
Author(s):  
Giovanna Saccani ◽  
Enrica Tanzi ◽  
Silvano Cavalli ◽  
Jeff Rohrer
Keyword(s):  
Meat Products ◽  
Conductivity Measurement ◽  
Nitrate Content ◽  
Anion Exchange Column ◽  
Fresh Meat ◽  
Muscle Tissues ◽  
Cured Meat ◽  
Sugar Phosphates ◽  
Meat Samples

Abstract The endogenous nitrate concentration in fresh meat and the residual nitrate and nitrite contents after curing are related to food quality and safety. Most ion chromatography (IC) methods suffer from interferences, especially in fresh meat samples, in which the endogenous nitrate content is low, and in cured meat products, in which other nitrogenous compounds can interfere with the separation of inorganic anions. One of the major classes of interfering compounds in fresh meat are sugar phosphates, which originate from glycolysis during the conversion of muscle glycogen to lactic acid. Nitrate can be separated from interfering compounds with a high-capacity anion-exchange column that was manufactured for use with hydroxide eluents (i.e., hydroxide-selective). This column has a different selectivity than traditional IC columns that use carbonate eluents and facilitates the determination of nitrate in both fresh and cured meats. Nitrate was detected by both suppressed conductivity measurement and mass spectrometry (MS). The identifications of nitrate and glucose-6-phosphate were confirmed by MS detection. The described IC/MS method is robust, sensitive to nitrate concentrations as low as 0.10 mg/kg, and can determine sugar phosphates that are useful for monitoring meat freshness. We successfully used this method to determine nitrate in nearly 100 muscle tissues and cured meat samples.

Survey of Cured Meat Products for Volatile N-Nitrosamines: Comparison of Two Analytical Methods

1978 ◽  
Vol 61 (6) ◽  
pp. 1374-1378 ◽  
Author(s):  
Donald C Havery ◽  
Thomas Fazio ◽  
John W Howard
Keyword(s):  
Analytical Methods ◽  
Meat Products ◽  
Spectrometric Method ◽  
Mass Spectrometric Method ◽  
Sample Extract ◽  
Cured Meat ◽  
Meat Samples ◽  
Liquid Chromatographic ◽  
Good Agreement

Abstract A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multi-detection gas-liquid chromatographic (GLC)- mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extract.

scholarly journals An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Babiker Yagoub Abdulkair ◽  
Amin O. Elzupir ◽  
Abdulaziz S. Alamer
Keyword(s):  
Risk Assessment ◽  
Tetrabutylammonium Bromide ◽  
Meat Products ◽  
Correlation Coefficients ◽  
Dietary Exposure ◽  
Hplc Method ◽  
Processed Meat ◽  
Disodium Hydrogen Phosphate ◽  
Cured Meat

An accurate IPC-UV method was developed and validated for the determination of nitrite (NI) and nitrate (NA) in meat products. The best separation was achieved on a phenyl-hexyl column (150 mm × 4.6 mm, 3 µm) with a mobile phase composed of 25% acetonitrile and 75% buffer (2 mM disodium hydrogen phosphate and 3 mM tetrabutylammonium bromide, pH = 4). Eluents were monitored at 205 nm. Linearity ranges were 1.86 × 10−6–7.5 µg·ml−1 and 0.09–5.0 µg·ml−1 for NI and NA, respectively. The correlation coefficients were greater than 0.999 for NI and NA. This method was applied to a number of processed meat products in Riyadh (n = 155). NI ranged from 1.78 to 129.69 mg·kg−1, and NA ranged from 0.76 to 96.64 mg·kg−1. Results showed extensive use of NI and NA; however, concentrations were within the legal limit of Saudi Arabia except for one sample. Further, the risk assessment and dietary exposure have been estimated for both NI and NA.

scholarly journals Determination of Chemical Content and some Physical Properties and Meat Pigments (Myoglobin, Meta Myoglobin and Oxymyoglobin) in Different Parts of Slaughtered Animals

2019 ◽  
Vol 32 ◽  
pp. 302-319
Author(s):  
Khadeeja S.J. Al-Husseiny ◽  
Maryam T. Khrebish
Keyword(s):  
The Body ◽  
Water Holding Capacity ◽  
Fresh Meat ◽  
Ph Values ◽  
Significant Difference ◽  
Chemical Content ◽  
Meat Samples ◽  
Water Holding ◽  
Different Parts

The current study aimed to estimate the pigments of some muscles parts taken from cows, sheep and chicken (thigh, chest and back). The chemical content including moisture, protein, lipids and ash, as well as the pH and the water holding capacity have been evaluated. Results showed that the moisture differed among three animals with high percentage of moisture, ash and lipid in back in compared with other parts of cows. while significant difference in the percentage of ash of back with other parts and in protein in chest with other parts of sheep. The significant differences were recorded in percentage of ash of three parts of chicken, also significant differences between chest and back. The water holding capacity of fresh meat samples taken from thigh, chest and back of cows, sheep and chicken significantly differ among samples. pH values which reflect a confect in water holding capacity of meat samples taken from different parts of the body and from different animal. In addition, there was a significant differences in the percentage of the presences of myoglobin, metmyoglobin and oxymyoglobin in different samples taken from different parts of the slaughtered animals.

Rapid Determination of Fat in Meat and Meat Products by Foss-let Solvent Extraction and Density Measurement

1975 ◽  
Vol 58 (6) ◽  
pp. 1182-1187
Author(s):  
Julio D Pettinati ◽  
Clifton E Swift
Keyword(s):  
Rapid Determination ◽  
Density Measurement ◽  
Meat Products ◽  
Fat Content ◽  
Digital Potentiometer ◽  
Sources Of Variation ◽  
Aoac Method ◽  
Meat Samples ◽  
Meat Type

Abstract The commercially available Foss-let fat analyzer was evaluated for the determination of fat in meat and meat products by comparison with AOAC method 24.005(a). With the Foss-let procedure, mechanical and instrumental equipment is used to determine fat in 7–10 min. A sample is extracted with tetrachloroethylene in a mechanical orbital shaker for 2 min and the specific gravity of the extract is measured in a magnetic float cell controlled by a digital potentiometer. During extraction, anhydrous calcium sulfate absorbs moisture droplets originating from the sample. The variations of comparative determinations on 67 meat samples containing 1.1–95.4% fat and 17 frankfurter samples containing 17.3–37.3% fat were analyzed statistically by grouping the data according to meat type (beef or pork) or frankfurters and into 6 ranges of fat content, and by treating the entire set of data. Error analysis of the differences and standard deviation of each grouping of paired determinations by the Fosslet and AOAC methods indicated that meat type and fat content >7.5% were not significant (P = 0.05) sources of variation as determined by t-tests on the statistics from the blocks of data. Determinations on samples containing ≤7.5% fat were consistently low and an additive correction of 0.25% was indicated. From the overall results, the accuracy and precision of the method were characterized as follows: the mean Foss-let method determination was high by 0.08% fat relative to that by the AOAC method; repeatability of ± 0.31% fat between duplicate determinations compared favorably with ±0.38% obtained with the AOAC method; and precision between paired determinations by the 2 methods was ±0.44%. Both a t-test for significance (P = 0.05) and the linear regression of the 84 comparative determinations indicated that the Foss-let method was equivalent to the AOAC method for determining fat.

Automation of Methods for Meat and Meat Products. I. Determination of Protein

1970 ◽  
Vol 53 (5) ◽  
pp. 907-910 ◽  
Author(s):  
Jon E Mcneal ◽  
Albert Karasz ◽  
Elmer George
Keyword(s):  
Meat Products ◽  
Automated Method ◽  
Kjeldahl Method ◽  
Standards Development ◽  
Meat Samples ◽  
Selection Of

Abstract An automated method for the analysis of protein in meat was studied. The investigation included selection of proper standards, development of a method for presolubilizing meat samples for presentation to the AutoAnalyzer, and the construction of AutoAnalyzer manifolds to give protein results comparable to those obtained by the official AOAC Kjeldahl method. The method was found to be applicable to meat and meat products ranging from 5 to 25% protein.

Effect of Residual Ascorbate on Determination of Nitrite in Commercial Cured Meat Products

1984 ◽  
Vol 67 (4) ◽  
pp. 692-697
Author(s):  
Jay B Fox ◽  
Robert C Doerr ◽  
Robert Gates
Keyword(s):  
Meat Products ◽  
Processing Conditions ◽  
Griess Reagent ◽  
Meat Content ◽  
Cured Meat

Abstract Residual ascorbate in cured meat slurries results in different amounts of pigment being produced from different Griess reagent combinations. The phenomenon was used to study residual ascorbate in commercial cured meat products which had a variety of textures, acidities, moisture and meat content, fat, homogeneity, initial nitrite, and processing conditions. Diluting and heating the samples according to the AOAC procedure did not completely eliminate the ascorbate interference, but making the sample alkaline did. Determining nitrite separately in supernate and precipitate from the first dilution showed the effect of heating to be the elimination of interferences and solubilization or extraction of nitrite from the precipitate.

Simultaneous determination of Ltx and Ltxd in cured meat products by LC/MS/MS

2016 ◽  
Vol 210 ◽  
pp. 338-343 ◽  
Author(s):  
Hui Song ◽  
Haihong Wu ◽  
Zhiming Geng ◽  
Chong Sun ◽  
Shuang Ren ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Cured Meat

Simultaneous Determination of 13-HODE, 9,10-DHODE, and 9,10,13-THODE in Cured Meat Products by LC-MS/MS

2016 ◽  
Vol 9 (10) ◽  
pp. 2832-2841 ◽  
Author(s):  
Hui Song ◽  
Haihong Wu ◽  
Zhiming Geng ◽  
Chong Sun ◽  
Shuang Ren ◽  
...  
Keyword(s):  
Simultaneous Determination ◽  
Meat Products ◽  
Cured Meat

scholarly journals Development of QuEChERS Method for the Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products Using GC-MS from Qatar

2018 ◽  
Vol 2018 ◽  
pp. 1-11 ◽  
Author(s):  
Hussain Al-Thaiban ◽  
Nada Al-Tamimi ◽  
Murad Helaleh
Keyword(s):  
Aromatic Hydrocarbons ◽  
Meat Products ◽  
Fast Method ◽  
Gas Chromatograph ◽  
Quechers Method ◽  
Commission Regulation ◽  
Polycyclic Aromatic ◽  
Wet Weight ◽  
Meat Samples

A simple and fast method for the determination of PAHs in smoked meat samples was described. The QuEChERS (Z-Sep) procedure was used for sample preparation. Gas chromatograph-mass spectrometer with electron ionization (EI) was used to separate and detect the PAHs. All 16 common PAHs were analyzed successfully. Matrix-matched calibration was applied. Spiked samples were performed at 1 ng/g (n=10) and 10 ng/g (n=10) for two days. Overall recoveries of PAHs were within 74 to 117%, with RSDs within 1.15 to 37.57% and 1 and 10 ng/g wet weight for first and second day, respectively. In most of the analyzed smoked meat samples, there were no exceeded levels compared to the maximum levels declared by Commission Regulation (EU) number 835/2011. The method can be recommended for routine analysis for laboratories having a large number of samples.

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