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
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.