Meat and cured meat analysed by means of ion chromatography - 1 Part: Chlorides

A rapid method based on ion chromatography for the simultaneous detection o f Chlorides, Nitrites and Nitrates in meat and cured meat is proposed. In t his paper just the Chlorides determination is described. The method concerns a simple water extraction of the meat sample, then filt ration and HPIC analysis as well. The analytical procedure lasts within 30 min. The analytical results of ion chromatography and the results obtained from a reference method are compared; such comparison emphasizes the reliability in terms of precision and accuracy of the ion chromatography as well as ho w easy and rapid is such technique.