A potentiometric titration method for the rapid determination of salt in meat products

Abstract

A method is described for the rapid determination of salt in meat products by titration of the macerated sample with silver nitrate. The acidic and oxidising conditions specified permit the use of an ion-selective electrode with a silver sulphide membrane in the potentiometric detection of the end-point. The method is slightly more precise and very much more rapid than existing routine and reference methods.