IODINE DETERMINATION IN IODIZED MEAT-PRODUCTS

By altering the additive distribution regulations legislation has permitted the admixture of iodine as iodate to nitrite curing salt. This action, based on a recommendation from the Federal Meat Research Institute in Kulmbach, closed a further gap in the process of ensuring an adequate supply of iodine for the German population. The iodine content of iodized salts and of meat products made with iodized nitrite curing salt was examined and it was established that: iodine in the form of iodate behaves stably in nitrite curing salt; directly after the manufacture of frankfurter-type sausage, cooked, cured products and sausages made with precooked ingredients the recovery rate for inorganic iodine is 70 to 80%. The causes of this are reactions of iodine with proteins and fat, only traces of the volatile iodine being lost. During the manufacture of meat products iodate is largely reduced to iodine, this being present in the product along with nitrite; the nitrosamine content of iodized dry sausage does not differ from that of non-iodized dry sausage.