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

Table 3

Nitrite and nitrate in processed meat products in Riyadh, KSA.

Category	Meat product	Number of samples	Sodium nitrite (mg·kg^−1)		Sodium nitrate (mg·kg^−1)
			Range	Average ± SD	Range	Average ± SD
Chicken	Meatball	7	24.49–129.69	84.92 ± 41.40	7.06–18.15	12.69 ± 4.87
	Kofta	8	15.63–49.36	33.47 ± 13.10	2.59–29.37	11.14 ± 10.88
	Nuggets	13	1.78–49.87	24.26 ± 13.35	1.37–12.84	6.49 ± 3.75
	Strips	11	8.62–42.66	19.91 ± 11.46	0.78–8.72	2.15 ± 2.50
	Kabab	6	6.96–73.92	41.08 ± 27.51	10.98–73.95	29.30 ± 22.80
	Hotdog	14	5.39–91.74	22.62 ± 22.40	5.35–50.65	25.49 ± 13.16
	Minced meat	9	9.18–36.20	20.27 ± 8.74	1.83–8.59	3.87 ± 2.53
	Chicken grill	8	6.11–67.06	33.47 ± 18.38	4.53–26.72	13.29 ± 8.21
	Burger	12	11.60–54.95	32.03 ± 12.23	1.69–10.75	6.68 ± 3.15
Red meat	Meatball	6	8.28–46.67	27.97 ± 14.77	18.66–35.66	27.29 ± 7.36
	Kofta	12	5.95–73.15	40.23 ± 20.99	4.33–26.50	12.22 ± 6.81
	Kabab	11	6.46–52.42	25.85 ± 15.88	3.86–96.64	23.96 ± 28.17
	Hotdog	4	9.31–83.10	17.47 ± 13.86	30.30–34.31	31.65 ± 2.30
	Minced meat	20	3.03–70.87	27.82 ± 16.19	0.76–17.13	9.36 ± 4.43
	Burger	14	4.76–112.71	40.03 ± 34.16	1.45–89.31	15.00 ± 23.48

SD = standard deviation.