Evaluation of nitrite and sodium chloride in some locally manufactured meat products

Document Type : Original Article


1 Food Hygiene and Control Department, Faculty of Veterinary Medicine, Benha University.

2 Animal Health Research. Institute, Dokki- Giza.


This study is for detection of some food additives used on manufacturing of some meat products as nitrite and sodium chloride. A total of 150 random samples of locally manufactured meat products represented by beef burger, Kofta, frankfurter, sausage and luncheon (30 of each) were collected from different markets, Egypt. The collected samples of beef burger, kofta, frankfurter and sausage were frozen and the weight of each unit was 340 g. while, the luncheon samples were collected as slices (250g). Each sample was kept in a separate plastic bag and preserved in an ice box then transferred to the laboratory without delay. The collected samples were examined to determine nitrite and sodium chloride contents. The mean values of nitrite in beef burger, kofta, frankfurter, sausage and luncheon were 46.75 ± 2.33, 52.18 ±2.64, 59.29±3.10, 67.73±3.48 and 79.40±3.52, respectively. Moreover the the mean values of Sodium chloride (%) in beef burger, kofta, frankfurter, sausage and luncheon were 1.91± 0.28 , 2.89±0.41 , 2.75±0.32 , 3.07±0.37 and 3.30±0.39,respectively.The current study revealed the acceptable and non-acceptable meat products exposed to illegal amounts of nitrite and Sodium chloride according to ES (2005).


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