Simplified Slurry Method for Direct Flame Emission Determinations of Dietary Salt in Processed Meat

Abstract

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 (Ref. 1) by elimination of the sonic/cavitational homogenizer in favor of an ordinary household food processor (meat grinder). Ground meat or pizza is simply suspended by being shaken in some deionized water followed immediately by direct flame emission analysis of the suspension using a slurry nebulizer and a high-solids premixed natural-gas/air flame. A simple clinical-type filter photometer is evaluated as a substitute for the grating instrument previously used for the determination of dietary salt in processed meat by slurry atomization.