Overview
Hashem and Abdaljaleel compared lead and cadmium by graphite-furnace AAS in liver and meat of fresh local and imported frozen chickens in Baghdad, before and after boiling for 25 to 30 minutes in tap water in metal pans. Table 1 gives means ± SEM (n=10) for each storage and cooking combination.
Key numbers
- Liver lead: fresh 84.20±19.41 uncooked and 79.50±22.85 boiled; frozen 89.69±37.56 uncooked and 321.8±76.73 boiled, all printed as ppm (Table 1, p. 34).
- Meat cadmium: fresh 127.8±43.35 uncooked and 133.7±36.51 boiled; frozen 51.90±25.37 and 24.30±7.440 (printed ppm, Table 1).
Methods (brief)
1 g wet tissue digested with HNO3 and HClO4 on a hot plate, diluted to 25 mL and read by graphite-furnace AAS (Shimadzu AA-7000). Four-point calibration; no LOD, blank, reference material or recovery reported. Two-way ANOVA.
Evidence Fitness
Small groups (n=10) with no quality control. The printed unit (ppm) gives lead up to 421.6 and cadmium up to 162.9 mg/kg in chicken, which is not credible for food, so the true unit is unresolved and no µg/kg values are stored. The cooking water and pans were not analysed, and the broth itself was not measured. Boiled chicken is a proxy for the chicken-broth page, which is not linked.