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Chloride (g/kg) in different meat products determined by potentiometric titration (using sensor no. 8) and Volhard titration.
| Meat product | Potentiometric titration | Volhard titration |
|---|---|---|
|
| ||
| Pate | 12,3 ± 0,1 | 12,4 ± 0,1 |
| Parizer | 13,2 ± 0,2 | 13,1 ± 0,3 |
| Salami | 13,5 ± 0,1 | 13,6 ± 0,2 |
| Sausage | 15,9 ± 0,1 | 16,0 ± 0,2 |
