Comparison of imported and local for the determination of elements in red meat in Iraq using XRF technique

Red meat is one of the most needed and necessary foods in the world. For this reason, it has a very important commercial and social value. Meat consumption, physiological effects, pleasant taste, aroma and health due to many benefits continues to increase day by day. This study was to determine the concentrations of some macro, mineral and trace elements in five different red meat specimens produced in northern Iraq (Arbil) and imported from Australia, Ukraine, Paraguay, Moldova to northern Iraq. The red meat samples were characterized using X-ray fluorescence (XRF) spectrophotometer with Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Se, Cd, Sb, Hg and Pb. The red meat samples were assayed in the solid state. According to the results obtained, the quantities of the elements in the red meat samples imported and Northern Irakta were compared. Statistical analysis of the results was performed using the SPSS program. A significant (P <0.05) difference was observed between the quantities of some of the assigned elements.