Preparation of bovine muscle, bovine liver and pig kidney reference materials and the certification of the contents of nine elements of toxicological and nutritional interest

The preparation of 3 meat reference materials (bovine muscle, bovine liver and pig kidney) and the steps taken to confirm their homogeneity and stability are described. Details are presented of a preliminary intercomparison and of the final collaborative exercise which led to the certification of the contents of 9 elements of toxicological and nutritional importance. Indicative values are given for the contents of a further 9 elements in these materials. (orig.)