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Application of Activation Analysis to the Determination of Trace‐Element Concentrations in Meat a
Author(s) -
KOCH R. C.,
ROESMER J.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00099.x
Subject(s) - neutron activation analysis , cerium , trace element , chemistry , neutron activation , trace (psycholinguistics) , analytical chemistry (journal) , environmental chemistry , radiochemistry , neutron , inorganic chemistry , linguistics , physics , philosophy , organic chemistry , quantum mechanics
SUMMARY The concentrations of 27 trace elements were determined in four meats: beef, pork, ham, and chicken. Because the concentrations of most of these elements were expected to be very small, the extremely sensitive method of neutron activation analysis was used in this study. Qualitative analyses were performed for 8 of the elements, and the concentrations of 19 elements were determined quantitatively. The quantitatively measured concentrations varied from ∼0.1% for phosphorus to ∼10 −5 ppm for cerium. Most data are estimated to be accurate to ±10%. The results demonstrate the applicability of this analytical method to determination of the inorganic constituents in foods and related substances at a constant level of accuracy throughout the concentration ranges of practical interest.