Abstract
ABSTRACTSelected 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.
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