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COMPARING METHODS OF ANALYSES FOR SELECTED TRACE ELEMENTS IN TURKEY MUSCLE
Author(s) -
ZENOBLE OLEANE C.,
BOWERS JANE A.,
SEAMAN GREGORY,
HOWE STEVEN D.
Publication year - 1977
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.1365-2621.1977.tb12619.x
Subject(s) - neutron activation analysis , atomic absorption spectroscopy , chemistry , rubidium , neutron activation , copper , zinc , analytical chemistry (journal) , radiochemistry , environmental chemistry , potassium , neutron , physics , organic chemistry , quantum mechanics
Selected trace elements were determined in dried, cooked turkey breast muscle (pectoralis major) by three methods: atomic absorption spectro‐photometry, (AAS), neutron activation analysis (NAA), and x‐ray fluorescence (XRF). Atomic absorption and NAA gave similar values for zinc, but XRF determinations were significantly higher. Iron values were higher when determined by XRF than when determined by AAS. Neutron activation and XRF gave similar values for rubidium. Copper and iron were not detectable by NAA and copper not detectable by XRF. Generally, atomic absorption spectrophotometry was the most precise method.