Comparison of Essential Metals in Different Pork Meat Cuts from the Serbian Market. (2015)

• Record Type: Journal Article
• Authors: Nikolic, Dragica; Djinovic-Stojanovic, Jasna; Jankovic, Sasa; Stefanovic, Srdjan; Radicevic, Tatjana; Petrovic, Zoran; Lausevic, Mila
• Is Part Of: Procedia food science. Volume 5(2015)
• Page Start: 211
• Page End: 214
• Publication Date: 2015
• Subjects: pork -- zinc -- copper -- iron -- ICP-MS; Food -- Periodicals; Food -- Congresses; Food industry and trade -- Periodicals; Food industry and trade -- Congresses; Food; Food industry and trade; Conference proceedings; Periodicals; 664.005
• DOI: 10.1016/j.profoo.2015.09.060
• Languages: English
• ISSNs: 2211-601X

Abstract

Abstract: Pork consumption in Serbia accounts for a large share of total meat consumption. Pork is valuable sources of nutrients. We analyzed metal content in three different cuts of pork collected from the Serbian market during 2014. Analyses of the following isotopes: zinc ( 66 Zn), copper ( 63 Cu) and iron ( 57 Fe) were performed by ICP-MS. Our data show that Zn, Cu and Fe were present in significantly different levels in hind leg, loin and shoulder, and that shoulder meat was richest in the analyzed metals. The differing mineral status of different pork cuts implies differences in their nutritional benefits for the human diet.