Source: Tom Johnston, MEATINGPLACE, 10/13/14


USDA's Food Safety and Inspection Service (FSIS) has added a new test method for measuring sodium and calcium in meat.
The new method, entitled "Determination of Sodium and Calcium by ICP-Atomic Emission Spectroscopy," uses Inductively Coupled Plasma (ICP) emission spectroscopy to analyze sodium and calcium. This method is suitable for the measurement of sodium and calcium in fresh and ready-to-eat meat products at levels greater than or equal to 3 parts per million (ppm).

FSIS added the method to its Chemistry Laboratory Guidebook, which contains methods for the analysis of food composition, food additives, nutrients, veterinary drug and pesticide residues used by FSIS laboratories to ensure meat, poultry and egg products are safe, wholesome and accurately labeled.

This new method took effect on Sept. 25.

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