ISO-2918 › Meat and meat products -- Determination of nitrite content (Reference method)

ISO-2918 - 1ST EDITION - CURRENT


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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.

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Document Number

ISO 2918:1975

Revision Level

1ST EDITION

Status

Current

Publication Date

Sept. 1, 1975

Committee Number

ISO TC 34/SC 6