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Determination of calcium, potassium, chlorine, sulphur, and phosphorus in meat and meat products by X-ray fluorescence spectroscopy

✍ Scribed by Sylvia A. Isherwood; Richard T. King

Publisher
John Wiley and Sons
Year
1976
Tongue
English
Weight
429 KB
Volume
27
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

A rapid quantitative X‐ray spectrometric method of analysing meat and meat products for calcium, potassium, chlorine, sulphur, phosphorus and sodium is described. The freeze‐dried sample is pelleted with cellulose powder and X‐ray intensities from the elements of interest are compared with those from external standards. Matrix corrections are applied. The results are in good agreement with those obtained by standard wet chemical methods. The method described enables ten samples to be analysed for at least five elements in one day.

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