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Trace metal content of various cured meats
Author(s) -
Kirkpatrick Diane C.,
Coffin D. Earle
Publication year - 1975
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740260106
Subject(s) - manganese , zinc , cobalt , chromium , nickel , copper , metallurgy , metal , chemistry , trace metal , trace (psycholinguistics) , environmental chemistry , nuclear chemistry , materials science , linguistics , philosophy
Results are presented for the levels of chromium, cobalt, copper, iron, manganese, nickel and zinc in 190 cured meat samples. The average and range of each of the trace metals, in parts per million, are as follows: chromium 0.06 (n.d.‐1.27); cobalt 0.06 (n.d.‐0.41); copper 0.73 (n.d.‐1.80); iron 16.6 (4.0–52.4); manganese 0.26 (0.01–1.15); nickel 0.19 (n.d.‐1.04); zinc 24.2 (6.9–56.6).