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New FSIS Test Method Published for Sodium and Calcium in Meat Products

Monday, October 6, 2014

(American Meat Institute)

USDA's Food Safety and Inspection Service (FSIS) added a new test 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. The new method, entitled "Determination of Sodium and Calcium by ICP-Atomic Emission Spectroscopy," uses Inductively Coupled Plasma (ICP) emission spectroscopy to analyze the nutritional elements 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). The test method provides pertinent information regarding equipment use, sample preparation, safety precautions and calculations, among other key procedures for the effective and accurate measurement of sodium and calcium in meat products. This new method took effect on September 25, 2014.

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