Did you know there is a dark side to a juicy burger or crispy bacon? This is literally about the darkened side of grilled or roasted meat. About the chemistry that takes place with nitrate, nitrite, proteins and other amines forming nitrosamines. How well-prepared meat can have carcinogenic side effects, and why the concentration of nitrate and nitrite is of a concern.
In a new Application Note we describe the analysis of nitrate and nitrite using HPLC with electrochemical detection and UV detection. For more details see our website, or click to download the note.
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