Rapid determination of the salt content of cured meat products with a sodium-ion responsive electrode is described and discussed. The method enables the percentage of salt on water content to be measured directly on the meat in a few minutes. Many determinations can be made cheaply and accurately enough for purposes of routine factory control.
J. H. Halliday and F. W. Wood, Analyst, 1966, 91, 802 DOI: 10.1039/AN9669100802
To request permission to reproduce material from this article, please go to the Copyright Clearance Center request page.
If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.
If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.
Read more about how to correctly acknowledge RSC content.
Please wait while we load your content...
