Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

The aim of this study was to determine the levels of cadmium, lead, iron, zinc, selenium, manganese, copper and molybdenum in different cuts of beef, pork, lamb, chicken and foal collected from supermarkets and butcheries in Switzerland. The concentrations of manganese, copper, molybdenum, zinc, iro...

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Bibliographic Details
Main Authors: N. Gerber, R. Brogioli, B. Hattendorf, M.R.L. Scheeder, C. Wenk, D. Günther
Format: Article
Language:English
Published: Elsevier 2009-01-01
Series:Animal
Subjects:
meat
trace elements
variability
microwave digestion
ICP-MS
Online Access:http://www.sciencedirect.com/science/article/pii/S1751731108003212

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