The determination of nitrate in cured meat products. A comparison of the HPLC UV/VIS and Cd/spectrophotometric methods

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Abstract
A comparison of the traditional spectrophotometric method, with prior application of a reducing Cd column, and a high performance liquid chromatography method with an anion exchanging column for the determination of nitrate in spiced Spanish sausage, was carried out. Both methods demonstrated a high correlation. The chromatographic method proved more precise, reproducible and appropriate for routine work.