Critical Evaluation of the AOAC Method of Analysis for Nitrite in Meat

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Abstract
Results of studies on the effects of 5 alternative procedures of sample preparation are presented. The standard deviations for the methods were 0.00505, 0.00142, 0.00307, 0.00265, and 0.00243, with the AOAC method giving the highest values for nitrite. The effects of some variables on the determination of the nitrite content of meat by the official method were also studied. These variables include the addition of mercuric chloride, duration of heating, rate of color reaction, and reagent preparation. The nitrite concentration as measured by the AOAC method varied with the initial dilution of meat sample. A number of compounds were added to the Griess reagent and nitrite solution to see whether they would affect the reaction. Reductants were found to interfere consistently. Suggestions for simplifying and improving the official method are made. These include omitting mercuric chloride, recrystallizing 1-naphthylamine before using, and allowing only 25 min for the completion of the color reaction, using a higher concentration of Griess reagent.

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