Development and validation of an ionic chromatography method for the determination of nitrate, nitrite and chloride in meat

The purpose of this study is to develop the validation of a method for the analysis of certain preservatives in meat and to obtain a suitable Certified Reference Material (CRM) to achieve this task. The preservatives studied were NO3(-), NO2(-) and Cl(-) as they serve as important antimicrobial agents in meat to inhibit the growth of bacteria spoilage. The meat samples were prepared using a treatment that allowed the production of a known CRM concentration that is highly homogeneous and stable in time. The matrix effects were also studied to evaluate the influence on the analytical signal for the ions of interest, showing that the matrix influence does not affect the final result. An assessment of the signal variation in time was carried out for the ions. In this regard, although the chloride and nitrate signal remained stable for the duration of the study, the nitrite signal decreased appreciably with time. A mathematical treatment of the data gave a stable nitrite signal, obtaining a method suitable for the validation of these anions in meat. A statistical study was needed for the validation of the method, where the precision, accuracy, uncertainty and other mathematical parameters were evaluated obtaining satisfactory results.