Multielemental Characterization of Chicken Breasts from Conventional and Sustainable Farms by Inductively Coupled Plasma – Optical Emission Spectrometry (ICP-OES) and Inductively Coupled Plasma – Mass Spectrometry (ICP-MS)

Determination of Calcium in Meat Products by Automatic Titration with 1,2-Diaminocyclohexane-N,N,N’,N’-tetraacetic Acid

“…According to the label, brand A sausage contains soy protein and 61% MSM of chicken meat and skin. The calcium content was determined to be 339 ppm, which is higher than the typical 50–80 ppm in pure meat [ 44 , 45 , 46 ]. This high calcium content suggests the presence of bone material and therefore phosphate ions.…”

“…Figure 5 a summarizes the calcium content in the sausage samples. Two conclusions can be drawn: the values are scattered over a wide range, from 122 to 830 ppm, and the values are significantly higher than the calcium content in chicken meat, which is between 50 and 80 ppm [ 44 , 45 , 46 ]. The first obvious explanation is that sausages contain MSM, which is rich in calcium.…”

Atomic spectrometry update: review of advances in the analysis of clinical and biological materials, foods and beverages

“…As with any food that demands a premium price, adulteration is a possibility. Islam et al 187 measured 21 elements in chicken meat by ICP-MS (As, Ba, Cd, Co, Cr, Cu, Ga, Li, Mn, Pb, Rb, Se, Sr, V and Zn) and ICP-OES (Ca, K, Mg, Na, P and S), then utilised PCA and LDA modelling to assess whether these tools could discriminate chicken from sustainable sources vs. conventionally grown ones. With analytical methods achieving recoveries of spiked amounts between 95% and 110% for all 21 elements, chemometric analysis by PCA and LDA successfully differentiated the two sample types with a 100% accuracy.…”

Rastreabilidade da carne bovina brasileira avaliada por técnicas isotópicas e quimiométricas

“…Análise multielementar e técnicas estatísticas como análise de variância (ANOVA), análise discriminante canônica (CDA), teste de comparação múltipla de Duncan, análise discriminante linear (LDA), análise de componentes principais (PCA) e teste de Tukey têm sido utilizados para avaliar a origem geográfica de carne [30,[73][74][75][76][77]. Estudos sobre a composição mineralógica de carnes têm sido relatados, empregando espectrometria de massas com plasma indutivamente acoplado [77][78][79] e análise por ativação neutrônica instrumental [34]. Técnicas multielementares foram utilizadas para determinar origem geográfica da carne de carneiro [80] e de aves [81], bem como diferenciar sistemas de criação orgânico e convencional de carne de porco [82] e de frango [83].…”