AbstractThe relationship between the concentration of sodium and phosphorus (as P2O5) in commercially processed broiler chicken breast muscle as a result of injection of various levels of sodium polyphosphate and sodium chloride has been studied and a routine analytical method which can confirm the presence or absence of the addition of these chemicals has been developed. The method is applicable to frozen, thawed or cooked broilers and is independent of moisture and protein content. Since polyphosphates may contain potassium as well as sodium salts, the relationship between these two elements in untreated commercially processed broiler breast muscle has also been measured and compared with treated birds. The analytical procedure has been applied to a survey of deep frozen broilers purchased from three local supermarkets.