An Ultrasound Assessed Extraction Combined with Ion-Pair HPLC Method and Risk Assessment of Nitrite and Nitrate in Cured Meat

Table 2

Recovery rates from meat spiked with different concentrations of nitrite and nitrate.

Sodium nitrite			Sodium nitrate
Spiked level (µg·g^−1)	Recovery (%)	SD	Spiked level (µg·g^−1)	Recovery (%)	SD
50	96	13.68	50	96	7.13
100	100	9.64	100	96	16.65
150	98	9.12	150	100	3.28
200	101	3.19	200	98	6.76

SD = standard deviation.