Objective: Determination of Nitrite residues in different types and brands of meat products in order to assessment for setting up the standards and measures for this preservative in Iran.
Design: Descriptive, analytical study based on random sampling. Number of samples: A total of 250 meat product samples from (Sausages).
Procedure: Meat product samples (Sausages) produced by factories in Iran, selected randomly and the nitrite residues were analyzed in all samples by spectrophotometric method.
Statistical analysis: Means and standard errors nitrite residues were determined and then analyzed by one-way analysis of variance method.
Results: The results of the experiments on the different types and brands of meat products showed that level of nitrite residues were between 1-108 p.p.m and according to one-way analysis of variance differences between the means of nitrite residues in red meat Sausages were higher than the other meat products (P<0.05), and these residues in red meat garlic sausages were lower than the other meat products (P<0.05), while the lowest values were found in red meat garlic sausages (P<0.05). There weren’t significant differences between the values of poultry sausages and poultry garlic sausages.
Conclusion: This survey showed that nitrite residues on the different types and brands of meat products is up to 60 p.p.m in some cases which indicate the high level of nitrite residues. Concerning this result, the need for setting up the standards and measures for this preservative and regular control of the meat products is emphasized.
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