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Sodium and potassium in pig muscle

Published online by Cambridge University Press:  27 March 2009

R. A. Lawrie
Affiliation:
Low Temperature Research Station and School of Agriculture, University of Cambridge
R. W. Pomeroy
Affiliation:
Low Temperature Research Station and School of Agriculture, University of Cambridge

Extract

1. The sodium and potassium content of longissimus dorsi (lumbar), psoas major, rectus femoris, triceps (lateral head) and extensor carpi radialis from 6 pigs each at pork, bacon and manufacturing weights were determined: these varied significantly and systematically between muscles and between groups.

2. Since the concentration of potassium may differ by at least 30% between muscles, it is concluded that assessment of total muscle mass may be inaccurate if based on the integration ofγ-ray emission from 40K.

Type
Research Article
Copyright
Copyright © Cambridge University Press 1963

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References

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