Determination of Selenium in Meat Products by Hydride Generation Atomic Absorption SpectrometrySelenium Levels in Meat, Organ Meats, and Sausages in Spain

Abstract

The selenium contents, in samples of meat, organ meats, and sausages, have been determined using hydride generation atomic absorption spectrometry. Repeatability expressed as relative standard deviation ranged from 2.28% to 4.65%. Mean Se concentrations varied from 0.028 μg/g (fresh weight) for lamb to 1.196 μg/g (fresh weight) for pork kidney. The daily dietary intake of selenium supplied by this source is estimated to be 18.468 μg/person, on the basis of considering the average daily individual consumption of these foods in Andalusia (southern Spain) and their edible fraction. In the meat group, pork and chicken (4.689 and 2.726 μg/person, respectively) provide useful amounts of Se because of their high concentration and consumption in the daily diet. Keywords: Selenium in meat, organ meats, and sausages; daily dietary intake; HG-AAS