The purpose of this study is to develop the validation of a method for the analysis of certain preservatives
in meat and to obtain a suitable Certified Reference Material (CRM) to achieve this task. The preservatives
studied were NO3
, NO2
and Cl as they serve as important antimicrobial agents in meat to inhibit the
growth of bacteria spoilage. The meat samples were prepared using a treatment that allowed the production
of a known CRM concentration that is highly homogeneous and stable in time. The matrix effects
were also studied to evaluate the influence on the analytical signal for the ions of interest, showing that
the matrix influence does not affect the final result. An assessment of the signal variation in time was carried
out for the ions. In this regard, although the chloride and nitrate signal remained stable for the duration
of the study, the nitrite signal decreased appreciably with time. A mathematical treatment of the
data gave a stable nitrite signal, obtaining a method suitable for the validation of these anions in meat.
A statistical study was needed for the validation of the method, where the precision, accuracy, uncertainty
and other mathematical parameters were evaluated obtaining satisfactory results