title: [Mercury content of poultry meat (author's transl)].
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.
mesh_terms: D000273:Adipose Tissue / Q000032:analysis; D000818:Animals; D002645:Chickens; D005506:Food Contamination / Q000032:analysis; D005628:Frozen Foods / Q000032:analysis; D008452:Maximum Allowable Concentration; D008460:Meat / Q000032:analysis*; D008628:Mercury / Q000032:analysis*; D009132:Muscles / Q000032:analysis
chemical_list: D008628:Mercury
vernacular_title: Zum Quecksilbergehalt von Geflügelfleisch.