RT - Journal Article T1 - Determination of nitrate and nitrite residue in meat product produced in some city of Mazandaran in 2009 JF - J-Mazand-Univ-Med-Sci YR - 2011 JO - J-Mazand-Univ-Med-Sci VO - 20 IS - 1 UR - http://jmums.mazums.ac.ir/article-1-966-en.html SP - 228 EP - 233 K1 - Sausage K1 - hamburger K1 - nitrate K1 - nitrite. AB - Background and purpose: Nitrate and nitrite salts to prevent the growth of Çlostridium specie can be added to meat products.Âccording to carcinogenetic properties of this ions, aim of this study was to measurement of nitrate and nitrite content in meat product in Mazandaran. Materials and methods: Â cross sectional study on 42 sample of red Meat Products (sausages with 40% and 60% meat, hamburger with 30% meat)- most widely consumed products- that produced in Mazandaran factories, evaluated for residual nitrate and nitrite content by colorimetric Griess Ïlosvay method in Mazandaran food control lab in 1388. Student t-test were used for mean of nitrate and nitrite content (P LA eng UL http://jmums.mazums.ac.ir/article-1-966-en.html M3 ER -