TY - JOUR T1 - Study of nitrite and nitrate levels in meat products distributed in Kermanshah TT - بررسی میزان نیتریت و نیترات در فرآورده های گوشتی سوسیس و کالباس عرضه شده در شهر کرمانشاه JF - IOH JO - IOH VL - 11 IS - 6 UR - http://ioh.iums.ac.ir/article-1-1386-en.html Y1 - 2014 SP - 94 EP - 100 KW - Keyword: nitrite KW - nitrate KW - meat products KW - Kermanshah. N2 -  Background and aims:  Nitrite and nitrate are preservatives that have been used in meat products (sausages) and include carcinogenic effects. The aim of this study was determining the mount of nitrite and nitrate in different types of meat products marketed in Kermanshah. Methods: The method of study is descriptive – cross-sectional. 100 samples were taken from meat products factories (19 factories) randomly. Nitrite and nitrate level was determined by spectrophotometric method. The mean differences were analyzed using ANOVA and T. Test methods. Results: Level of nitrite and nitrate in different types of meat products were between 96 – 168 ppm respectively and 167 – 763 ppm respectively. Level of nitrite and nitrate in 76% and 70% samples were up to 100 ppm and 500 ppm. The difference between the means of nitrite and nitrate level in sausages with different meat content was not significant. The differences between the means of nitrite and nitrate level in different factories were significant (P M3 ER -