Reduced-Sodium Meat Products

Mohr’s argentometric method is based on precipitation titration in a neutral or alkaline medium containing potassium chromate as the indicator. Briefly, chlorides bind to silver ions from titrant silver nitrate solution, generating white silver chloride precipitates. When all existing chloride in the sample reacts with silver, it binds to chromate, yielding brick-red coloration. Although recent techniques have been emerging for sodium chloride determination in meat products, Mohr’s method is still extensively used due mainly to its ease and simple execution and cost-effectiveness, requiring little low-cost equipment. Nevertheless, there is no detailed guideline for Mohr’s method to date. Thus, this chapter aims to share a practical protocol built from classical official Mohr’s methods and performed routinely in the laboratory with tips based on day-by-day experience, allowing technique standardization and avoiding successive errors.