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[Mercury content of poultry meat (author's transl)]
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|July 31, 1978
Abstract:
The muscle and fatty tissue of 101 deep-frozen fattened stewing chickens was tested for Hg content. After wet digestion, the mercury content was determined by cold-flameless AAS (atomic absorption spectrometry). The average Hg content in muscle and/or fatty tissue was 0.004 and 0.001 ppm of fresh weight, respectively and thus was very low. The limit value of 0.08 ppm was exceeded in 2% of the samples analysed.