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Sodium and potassium in pig muscle

Published online by Cambridge University Press:  27 March 2009

R. A. Lawrie  and
R. W. Pomeroy
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
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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.

Information

Type
Research Article
Information
The Journal of Agricultural Science , Volume 61 , Issue 3 , November 1963 , pp. 409 - 410
Copyright
Copyright © Cambridge University Press 1963

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References

REFERENCES

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