Vlees en enkele vleesprodukten - gehalte aan calcium en magnesium
Average rating
Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item.
When enough users have cast their vote on this item, the average rating will also be shown.
Star rating
Your vote was cast
Thank you for your feedback
Thank you for your feedback
Type
ReportLanguage
nl
Metadata
Show full item recordTitle
Vlees en enkele vleesprodukten - gehalte aan calcium en magnesiumTranslated Title
[Meat and some meat products - calcium and magnesium content.]Publiekssamenvatting
Abstract niet beschikbaarThe calcium and magnesium content has been determined of 61 meat samples, 17 samples of minced meat, 13 dressed meat products and 18 sausages ; total number of samples: N=109. Sampling has been spread geographically over the Netherlands as wide as practical and was preferably focussed at local butchering and/or production of sausages. Quality assurance for both elements was by analysis of the standard reference materials "Animal muscle" and "Horse kidney" of IAEA in Vienna, "Bovine liver" of NIST in Washington D.C. and "Pork muscle" of BCR in Brussels. All samples were, at least, assayed for both elements in duplicate to face the risk that inhomogeneity affects the results. On average the calcium content is 0.10 g/kg ; levels over this mean were found in only 21% of the products. The calcium levels range from 0.03 up to 1.99 g/kg with a median value of 0.06 g/kg and 0.60 g/kg for the highest but one value. The average magnesium content of meat and meat products (N=109) is 0.22 g/kg ; range 0.09-0.34 g/kg. Apart from chicken meat, the products hardly differ in magnesium content. Highest magnesium levels were found in chicken meat which contains on average 0.31 g/kg. The contents of calcium and magnesium found in the products assayed agree well with those found for similar products in the literature studied.
Sponsors
HIGBCollections