Determination of levels of lead and cadmium contamination in meat products sold in northern lebanese markets

The aim of this study is to assess the extent of lead and cadmium contamination in effluent released from sugar and Cement Industries in north Karnataka. Physicochemical analysis of effluent reveals that the concentration of lead (0.05mg/l)and cadmium(0.01mg/l) is greater than the permissible limit. The effluent as well as contaminated water is extensively used for the irrigation and drinking purposes in the surrounding areas. Several studies of heavy metal constituents in molasses and other sugars have been conducted.

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Methods of test for meat and meat products. Determination of nitrogen content

10.3403/30309138 ◽

1969 ◽

Keyword(s):

Nitrogen Content ◽

Meat Products

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Methods of test for meat and meat products. Determination of chloride

10.3403/30309137 ◽

1970 ◽

Keyword(s):

Meat Products

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A Practical Application of Solid-phase Extraction Using a Syringe Filled with Sorbent for the Determination of Lead and Cadmium in Water

Analytical Sciences ◽

10.2116/analsci.33.807 ◽

2017 ◽

Vol 33 (7) ◽

pp. 807-811 ◽

Cited By ~ 9

Author(s):

Nil OZBEK ◽

Gulcin Torunoglu TURAN ◽

Bahire Filiz SENKAL ◽

Suleyman AKMAN

Keyword(s):

Solid Phase Extraction ◽

Solid Phase ◽

Phase Extraction ◽

Practical Application ◽

Lead And Cadmium

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Specific determination of histamine in cheese and cured meat products by ion chromatography coupled to fluorimetric detection

Microchemical Journal ◽

10.1016/j.microc.2021.106513 ◽

2021 ◽

pp. 106513

Author(s):

Eirini Kouti ◽

Apostolia Tsiasioti ◽

Constantinos K. Zacharis ◽

Paraskevas D. Tzanavaras

Keyword(s):

Ion Chromatography ◽

Meat Products ◽

Fluorimetric Detection ◽

Cured Meat ◽

Specific Determination

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Colorimetric Determination of Hydroxyproline as Measure of Collagen Content in Meat and Meat Products: NMKL Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/73.1.54 ◽

1990 ◽

Vol 73 (1) ◽

pp. 54-57 ◽

Cited By ~ 13

Author(s):

Kurt Kolar

Keyword(s):

Collaborative Study ◽

Colorimetric Method ◽

Meat Products ◽

Acid Oxidation ◽

Colorimetric Determination ◽

Mean Values ◽

Collaborative Studies ◽

Freeze Dried ◽

Analytical Result

Abstract A colorimetric method for the determination of hydroxyproline as a measure of collagen in meat and meat products has been collaboratively studied in 18 laboratories. The method includes hydrolysis with sulfuric acid, oxidation with chloramine- T, and formation of a reddish purple complex with 4- dimethylaminobenzaldehyde. Five frozen and 3 freeze-dried samples were tested, ranging in content from 0.11 to 0.88% and from 0.39 to 4.0% hydroxyproline, respectively. The mean values of 2 identical samples were 0.245 and 0.251 %. The average recovery from a spiked sample was 96.1 %. The hydroxyproline content of a known sample (a mixture of 2 samples in the ratio 5:2) was calculated to 1.42%, which agrees well with the analytical result, 1.40%. In comparison with other collaborative studies, based on the ISO analytical method, the repeatability and reproducibility of this method agree well with the other results. This method was accepted as an official NMKL method by all national Committees, and has been adopted official first action by AOAC as an NMKLAOAC method.

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Combination of Catalysts in the Determination of Nitrogen: III. Meat Products

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/31.3.646 ◽

1948 ◽

Vol 31 (3) ◽

pp. 646-652

Author(s):

Charles F Poe ◽

Frank A Lane

Keyword(s):

Meat Products

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DETERMINATION OF SOYBEAN FLOUR IN MEAT PRODUCTS

Journal of Food Science ◽

10.1111/j.1365-2621.1945.tb16147.x ◽

1945 ◽

Vol 10 (1) ◽

pp. 60-65 ◽

Cited By ~ 4

Author(s):

COLONEL MAURICE W. HALE

Keyword(s):

Meat Products ◽

Soybean Flour

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Glassy carbon electrode modified by conductive polyaniline coating for determination of trace lead and cadmium ions in acetate buffer solution

Thin Solid Films ◽

10.1016/j.tsf.2011.01.176 ◽

2011 ◽

Vol 519 (15) ◽

pp. 5285-5289 ◽

Cited By ~ 65

Author(s):

Zhaomeng Wang ◽

Erjia Liu ◽

Xing Zhao

Keyword(s):

Glassy Carbon Electrode ◽

Glassy Carbon ◽

Acetate Buffer ◽

Acetate Buffer Solution ◽

Carbon Electrode ◽

Buffer Solution ◽

Cadmium Ions ◽

Lead And Cadmium ◽

Conductive Polyaniline

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

Journal of Analytical Methods in Chemistry ◽

10.1155/2018/1907151 ◽

2018 ◽

Vol 2018 ◽

pp. 1-6 ◽

Cited By ~ 3

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.

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