I am doing extraction of heavy metals in dry meat and fish sold in market along the high ways The project requires me to use different extraction method. Can anyone help.
Heavy metals are often (strongly) bound to organic components of meat and bone. So, I doubt that you can fully extract them as long as the organic matrix is still intact. Therefore I think that treatment with strong acids or ashing is required to obtain reliable results.
If you want to determine the available or digestible fraction it is a different story, but your question does not indicate that.
Is very difficult remove heavy metals in dry meat. I agree with Kan, pre-treatments in raw meat such as EDTA solutions (food grade chelating metals include micronutrients) could decrease heavy metals.
Kindly check the methods used here https://core.ac.uk/download/pdf/82172237.pdf
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