Total and bioaccessible concentrations of Pb (in µg/g wet weight) in red-legged partridge breast meat cooked using different methods and then subjected to an in vitro gastrointestinal simulation.

Values given according to the presence of Pb ammunition (whole shot and/or fragments)*.*Whole Pb shot pellets were removed from the meat before samples were homogenised and subjected to the in vitro simulation.Means sharing an uppercase letter do not differ among cooking treatments. Lower case letters show where there was a significant difference between the total sample mean for meat with or without identified Pb ammunition.