Chloride in meat products – Automated analysis reduces workload and saves working time

In order to maintain product quality, the sodium chloride content in meat products must be monitored, as the limit values defined by the respective public health authorities must not be exceeded. The chloride content in food correlates with the salt content, its determination is therefore described in various norms and standards. However, preparation of meat samples is time consuming, as it requires homogenization with a mixer and a chloride extraction with water.

In order to reduce workload and working hours, this Application Note describes a fully automatic potentiometric titration of chloride with silver nitrate in meat products based on ISO 1841-2, including fully automated sample preparation using a Polytron homogenizer.