The objective of this study was to compare the efficacy of the official chloride method (OM) and the atomic absorption spectrometry (AAS) technique to determine the salt/sodium content in different meat products with and without nutritional claims related to salt/sodium. Model meat systems with NaCl (2 %) and NaCl (1 %) + KCl (1 %) and commercial meat products, with and without nutritional claims, were analysed. Greater accuracy was found with AAS relative to OM in determining the percentage of salt in samples with added NaCl + KCl (1.66 % vs 0.91 % and 1.47 % vs 0.89 % for the model systems of burger meat and cooked sausage, respectively). However, there was poor correlation in the percentages of salt given by AAS, OM, and the nutritional composition or ingredient labeling, while the sodium and potassium concentrations determined by AAS agreed with the label information. Thus, the quantity of sodium,...

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