Analysis of Pb, Cd, Cu, Fe and Zn in meat products

A Verdaguer; E González; J Barceló

Analysis of Pb, Cd, Cu, Fe and Zn in meat products

A Verdaguer, E González, J Barceló

IQS School of Engineering

Producció científica: Article en revista indexada › Article › Avaluat per experts

1 Citació (Web of Science)

Resum

A method to determine lead, cadmium, iron, copper and zinc in meat and meat products has been developed. Using microwave digestion, the levels of these elements were measured by graphite furnace -atomic absorption spectrometry, GFAAS (Pb and Cd), and flame- atomic absorption spectrometry (Fe, Cu and Zn). This method has been used to analyse the metal content in different meat products.

Idioma original	Castellà
Pàgines (de-a)	525-530
Nombre de pàgines	6
Revista	Afinidad
Volum	62
Número	519
Estat de la publicació	Publicada - d’oct. 2005

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title = "Analysis of Pb, Cd, Cu, Fe and Zn in meat products",

abstract = "A method to determine lead, cadmium, iron, copper and zinc in meat and meat products has been developed. Using microwave digestion, the levels of these elements were measured by graphite furnace -atomic absorption spectrometry, GFAAS (Pb and Cd), and flame- atomic absorption spectrometry (Fe, Cu and Zn). This method has been used to analyse the metal content in different meat products.",

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author = "A Verdaguer and E Gonz{\'a}lez and J Barcel{\'o}",

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AU - González, E

AU - Barceló, J

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N2 - A method to determine lead, cadmium, iron, copper and zinc in meat and meat products has been developed. Using microwave digestion, the levels of these elements were measured by graphite furnace -atomic absorption spectrometry, GFAAS (Pb and Cd), and flame- atomic absorption spectrometry (Fe, Cu and Zn). This method has been used to analyse the metal content in different meat products.

AB - A method to determine lead, cadmium, iron, copper and zinc in meat and meat products has been developed. Using microwave digestion, the levels of these elements were measured by graphite furnace -atomic absorption spectrometry, GFAAS (Pb and Cd), and flame- atomic absorption spectrometry (Fe, Cu and Zn). This method has been used to analyse the metal content in different meat products.

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KW - Gfaas

KW - Atomic absorption spectrometry

KW - Cadmium

KW - Copper

KW - Iron

KW - Lead

KW - Meat

KW - Metal analysis

KW - Zinc

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