Full automated robotic method for the determination of chloride, nitrite and nitrate in cured meat products

A completely automated method to determine the most common parameters in cured meat products is proposed. The approach to full automation is based on the coupling of a robotic station for development of preliminary operations (namely weighing of the sample, grinding, leaching, filtration and transport to the aspiration zone) and a continuous unsegmented manifold for derivatisation and spectrophotometric monitoring of the reaction coloured products. This assembly works in an unattended fashion thus eliminating the bottleneck produced by the determination of these parameters in routine laboratories. The good agreement between results obtained by the proposed method and those from conventional methods for target analytes confirms its excellent performance and usefulness.