各位高手们，帮忙翻译下呀，急用，大恩不言谢

Nitrite is an internationally recognized carcinogens, both because of their hair color, preservatives and the role of enhanced flavor, and in food processing and storage process is widely used, of which the most widely used meat. But the amount would be exceeded if serious harm to the human body. So how to measure and control the nitrite content in meat products to become very critical, so that it can not only play its role in meat products, while minimizing its hazards. Quantitative determination of food at home and abroad main methods of nitrite in spectrophotometry, fluorescence, spectrophotometry and catalytic ion chromatography.
In this paper, the common sausage meat, cooked beef, as material, start with the general described the role of nitrite and the danger of the use of hydrochloric acid naphthylethylenediamine method, different Xiang'an District, Xiamen City, cooked beef, sausages for random sampling and testing of the nitrite content of nitrite content to draw the curve, and the results were analyzed and eventually substitute for nitrite are discussed. To arouse concern about the safety of nitrite and raise awareness of food health.