A rapid cadmium reduction method for the determination of nitrate in bacon and curing brines

@inproceedings{Elliott1971ARC,
  title={A rapid cadmium reduction method for the determination of nitrate in bacon and curing brines},
  author={Robert James Elliott and A. G. Porter},
  year={1971}
}
A method has been developed for the extraction of nitrate and nitrite from meat by heating at 80 °C for 10 minutes to coagulate the protein and inactivate nitrate and nitrite reductase activity and subsequently treating with alumina cream. The latter treatment alone was used for the clarification of curing brines.A method for the reduction of nitrate to nitrite by shaking with cadmium has been developed that is quicker, as it takes 5 minutes, than column reduction, which requires 40 to 60… CONTINUE READING

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