SIMPLIFIED SLURRY METHOD FOR DIRECT FLAME EMISSION DETERMINATIONS OF DIETARY SALT IN PROCESSED MEAT

The rapid, direct slurry atomization flame emission procedure for Na and K determination is shown to give accurate results for a variety of processed meats including bologna, salami, sausage, ham, bacon, and pizza products. Wet and dry ashing methods are found to be unnecessary in this application. The sample preparation scheme for the elements Na and K has been even further simplified over our previous slurry atomization report by elimination of the sonic/cavitational homogenizer in favor of an ordinary household food processor (meat grinder).