HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Ward, G. M. Articles by Tyler, T. R. Search for Related Content PubMed Articles by Ward, G. M. Articles by Tyler, T. R.

Relationship of Potassium Measured as K⁴⁰ to the Moisture and Fat of Ground Beef^{1, 2,}

Colorado State University, Fort Collins

Abstract

The content of water, fat and potassium as estimated by gamma spectrometry of the radioactive K⁴⁰, were determined in 42 samples of ground, boneless beef. The samples included eight wholesale cuts for each of five cows. A significant difference was found between cows in potassium concentration on a fat-free basis but not between wholesale cuts within animals. The potassium content showed coefficients of variation of 9.0 and 14.7%, respectively, expressed on a fat-free basis or a fat-free dry matter basis.

The potassium concentration of fat-free tissue declined with increases in fat content, which apparently can be explained by a potassium content of adipose tissue which is lower than that found in muscle. The correlation between the potassium concentration and fat percentage was –.94 and described by the regression equation; % fat=73.8-18.6 times gm. K/kg. of boneless meat, which had a standard error of 5.12.

¹ Published with the approval of the Director of the Colorado Agricultural Experiment Station as Scientific Series Paper No. 1110.

² Supported in part by contract AT(11-1)-1171 with the U.S. Atomic Energy Commission.