Abstract
The contents of Na and K in pork from 65 pigs of accurately known history were determined by flame hotometry and the differences due to various factors(year, season, breed, muscle and sex) were analyzed statistically. The data on Na and K content of pork wereclassified into five groups by the factors and summarized in Tables 1, 2, 8 and 9. The(overall) means of 219 samples were as follows: Na, 63.0±1.3mg% and K, 326±4mg%(wetbasis); Na, 58.0±1.5mg% and K, 298±3mg%(ash basis). There were marked differences in Na and K content between muscles, and the muscle differences in Na content were largerthan those in K content. The differences between years and between breeds were significant, while those between seasons and between sexs were scarcely significant.
