Abstract
Potassium is a cation important for a properly functioning body. It is especially significant for nerves, kidneys, and muscles. The concentration of potassium ions in muscle tissue was determined using an atomic absorption spectrometer operating in emission mode. The meat samples were flash frozen using liquid nitrogen, further ground using a mortar and pestle and then digested by immersing the processed meat in a hydrochloric acid solution. The potassium concentrations in muscle tissue were found to range from 2.76 – 4.66 g K+/kg of beef sample.
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