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New method for ascertaining the presence of sodium and calcium in meat products

Recently, the US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has published a new assay method.

Tuesday 4 November 2014 (3 years 9 months 14 days ago)
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Recently, the US Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) has published a new assay method in its Chemistry Laboratory Guidebook. This guidebook contains the techniques used by the FSIS' laboratories for analysing the composition of foods, food additives, nutrients, veterinary drugs residues and pesticides with the aim of ensuring the food safety of meat and its correct labelling.

This new method for “the ascertaining of the sodium and calcium contents through atomic emission spectroscopy” can be used for the analysis of these two nutritional elements, from inductive coupling plasma, in fresh meat products ready for their consumption at levels greater than or equal to 3 ppm.

This assay method provides relevant information on the use of the equipment, the preparation of the samples, safety precautions and calculations, among other key procedures, for the effective and exact measuring of the calcium and sodium contents in meat products. This new method came into force last 25 September.

Tuesday September 30, 2014/ FSIS/ USA.
http://www.fsis.usda.gov

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