Meat products liquid chromatography

See also Amperometry. Derivatization of Anaiytes. Food and Nutritional Analysis Meat and Meat Products Dairy Products. Liquid Chromatography Food Applications. Nitrogen. Polarography Inorganic Applications. Quality Assurance Primary Standards. Spectrophotometry Organic Compounds. Sulfur. Vitamins Fat-Soluble Water-Soluble. 

Lawrence J.F. and D.F. Weber. 1984a. Determination of polycyclic aromatic hydrocarbons in some Canadian commercial fish, shellfish, and meat products by liquid chromatography with confirmation by capillary gas chromatography-mass spectrometry. Jour. Agric. Food Chem. 32 789-794. 

D. H. Fine, D. P. Rounbehler, A. Silvergleid and R. Ross, Trace analysis of polar and apolar N-nitroso compounds by combined high-performance liquid chromatography and thermal energy analysis. Proceedings of the 2nd International Symposium on Nitrite Meat Production, 1977, pp. 191-198. 

MS Ali. Rapid quantitative method for simultaneous determination of benzoic acid, sorbic acid, and four parabens in meat and nonmeat products by liquid chromatography. J Assoc Off Anal Chem 68 488-492, 1985. 

Mottier P, Parisod V, Gremaud E, Guy PA, Stadler RH, Determination of the antibiotic chloramphenicol in meat and seafood products by liquid chromatography-electrospray ionization tandem mass spectrometry, J. Chromatogr. A 2003 994(l-2) 75-84. 

Formation, factors affecting concentrations, legal limits and occurrence of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavor additives are briefly reviewed by Simko. The most widely employed techniques such as thin-layer chromatography (TLC), gas chromatography (GC), and high-performance liquid chromatography (HPLC) are evaluated. Moreover, sample preparation, pre-separation procedures, separation and detection systems being used for the determination have been evaluated with emphasis on the latest developments in applied food analysis and... 

There may be a requirement to characterize the proteins in a meat product in terms of their amino acid content. This may be determined by hydrolysis with concentrated hydrochloric acid (6moll ) and separation and identification of the individual amino acids either (1) by ion exchange chromatography and colorimetric measurement using ninhydrin, or (2) by high-performance liquid chromatography of fluorescent derivatives of the amino acids. 

Richling, E., Haring, D., Herderich, M., and Schreier, P. 1998b. Determination of heterocyclic aromatic amines (HAA) in commercially available meat products and fish by high performance liquid chromatography electrospray tandem-mass spectrometry (HPLC-ESIMS-MS). Chromatographia 48 258-262. 

Esteve, M.J., Farre, R., Frigola, A., and Garcia-Cantabella, J.M.J., 1998. Determination of vitamin Bg (pyridoxamine, pyridoxal and pyridoxine) in pork meat products by liquid chromatography. Journal of Chromatography A. 795 383-387. 

MS Ah, ET Phillippo. Simultaneous determination of ascorbic, dehydroascorbic, isoascorbic and dehydroascorbic acids in meat-based food products by liquid chromatography with postcolumn fluorescence detection a method extension. J AOAC Int 79 803-808, 1996. 

Ang, C. and Moseley, F., Determination of thiamin and riboflavin in meat and meat products by high-pressure liquid chromatography, J. Agric. Food Chem., 28(3), 483-486, 1980. 

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