Content of Zinc in Selected Muscles from Beef, Pork, and Lamb

Schricker, B.R.; Miller, Dennis D.; Stouffer, J. R.

doi:10.1111/j.1365-2621.1982.tb12772.x

Cited by 11 publications

(6 citation statements)

References 5 publications

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“…Comparable findings are reported by several studies (Schricker et al, 1982b;Marchello et al, 1985;Hecht and Kumpulainen, 1995;. Cassens et al (1963) reported that the zinc content in various porcine muscles varied with color and myoglobin concentrations and that dark muscles had greater concentrations of zinc than light ones; they also found increased concentrations of zinc in more active muscles.…”

Section: Iron and Zincsupporting

confidence: 67%

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Gerber

Brogioli

Hattendorf

et al. 2009

Animal

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The aim of this study was to determine the levels of cadmium, lead, iron, zinc, selenium, manganese, copper and molybdenum in different cuts of beef, pork, lamb, chicken and foal collected from supermarkets and butcheries in Switzerland. The concentrations of manganese, copper, molybdenum, zinc, iron, selenium, cadmium and lead were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Mean values and their respective coefficients of variation were calculated from the measured concentrations. The concentrations found for cadmium and lead ranged from 0.6 to 3.9 mg/100 g and 1.0 to 2.1 mg/100 g, respectively. Concentrations ranged between 0.5 and 3.3 mg/100 g for iron, 0.7 and 5.1 mg/100 g for zinc, 9 and 44 mg/100 g for selenium, 3.1 and 16.7 mg/100 g for manganese, 0.3 and 132 mg/100 g for copper and 0.9 and 3.2 mg/100 g for molybdenum. Differences found for the concentrations in meat from different species as well as between the individual meat cuts were notable for iron, zinc, selenium and copper. Manganese concentrations were found to vary unsystematically within muscles and species. Molybdenum concentrations were higher in chicken meat in comparison with the mammalian meats. The highest coefficients of variation were found for manganese (13% to 142%) and copper (13% to 224%), while the lowest was found for zinc (4% to 45%). In conclusion, in order to provide an accurate overview and to be able to calculate reliable dietary intakes, it is important to include the variability in food composition data.

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Section: Iron and Zincsupporting

confidence: 67%

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Gerber

Brogioli

Hattendorf

et al. 2009

Animal

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“…However, they do not specify where the lean was obtained. Their value for zinc is greater than that reported by Schricker et al (1982b). Mills (1974) pointed out that the mineral level criteria in animal nutrition may well be less rigorous than those in human nutrition.…”

Section: Introductioncontrasting

confidence: 56%

“…Schricker et al (1982b) found Zn concentration for Biceps femorus, Gluteus medius, Longissimus dorsi and Triceps brachii were 16.2, 15.5, 14.9, and 26.3 kg/g, respectively, on a wet basis. Our data substantiate this.…”

Section: Methodsmentioning

confidence: 97%

“…whereas batch to batch precision avand shoulder means; i.e., the muscle values of each animal were eraged 4.7, 3.8, 3.3, 3.0, 4.4, 6.6, 9.8, 6.5, and 2.7% for Cu, Zn, averaged within each location, the three possible pairwise differences Fe, Ca, Mg, Mn, Na, K, and P, respectively. Dry matter was detertaken within each pig and the three hypotheses about mean differences mined by oven drying at 105"C, protein by the macro-Kjeldahl method between muscle groups being zero tested with the paired t-test pro-(AOAC, 1980) and total fat by the Foss-let procedure (AOAC, 1980 of difference between means of minerals from shoulder muscles based on paired t-tests Sianificance Levels Schricker et al (1982b) and Jorgensen and Wegger (1976) found the zinc content to vary between muscles. Comparison of mineral content needs to be done with the same muscles and should be determined on a 100% dry weight, fat-free basis to eliminate the influence of both fat and moisture.…”

Section: Methodsmentioning

confidence: 99%

“…However, Kotula and Lusby (1982) and Marchello et al (1984) have shown that individual beef muscles vary in the amount of specific minerals present. Schricker et al (1982b) determined the zinc concentration in four muscles from beef, pork and lamb and observed that the concentration of zinc in the four muscles was different between species. Within species only the triceps brachii differed from the other muscles studied.…”

Section: Introductionmentioning

confidence: 99%

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Macro and Micro Minerals from Selected Muscles of Pork

Marchello

Slanger

Milne

1985

Journal of Food Science

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Ten individual muscles (Semimembranosus, Semitendinosus, Biceps femorus, Gluteus medius, Longissimus muscle, Psoas major, Serratus ventralis, Supraspinatus, Infraspinatus, and Triceps brachii) from 10 pork carcasses were removed and analyzed for selected minerals. Individual muscles contained relatively large quantities (mg/lOOg) of K, Na, P and Mg with smaller amounts of Ca, Cu, Fe, Mn, and Zn but varied between muscles with differences of one-to twofold. Semimembranosus had lesser amounts of Ca, Cu, Fe, and Mn than any other muscle studied. In general, the mineral content of leg, loin, and shoulder were different. The shoulder muscles had a greater quantity of Fe and Zn present in their muscles than leg or loin.

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Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland

Leonhardt¹,

Kreuzer

Wenk³

1997

Nahrung

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The objective of the present study was to analyze iron and zinc in major lean meat cuts in order to estimate the contribution of the average lean meat consumption in Switzerland (1995) for these trace elements. Iron, heme iron and zinc contents were analyzed in following muscles: pork (longissimus dorsi muscle and shoulder), beef (longissimus dorsi muscle and shoulder), veal (longissimus dorsi muscle) and chicken (breast and thigh). Beef and pork shoulder were the best sources of iron, heme iron and zinc. Pork and veal longissimus dorsi muscle and chicken were relatively poor in these trace elements. With an average daily lean meat consumption of 105 g, iron and zinc intake were about 1.1 mg/d and 3.8 mg/d, respectively. Recommendations for daily iron intake were met to 11% (men) and 7% (women) and for zinc to 25% (men) and 32% (women). Applying a modified Monsen model, the requirements for absorbed iron were met in the range of 10-30% and 7-20% for men and women, respectively. Taking into account a zinc absorption rate from meat of about 20-36%, the daily requirements for absorbed zinc were covered to 32-56%. In conclusion, the average amount of lean meat as consumed in Switzerland was high enough to be an important source of available iron and zinc, particularly for people with low iron and zinc status.

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Content of Zinc in Selected Muscles from Beef, Pork, and Lamb

Abstract: Zinc concentration was measured in four muscles from beef, pork, and lamb: longissimus dorsi (LD), biceps femoris (BF), gluteus medius (GM), and triceps brachi (TB). Within a species, BF, GM, and LD had similar zinc concentrations but TB was significantly (P Show more

Cited by 11 publications

References 5 publications

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Macro and Micro Minerals from Selected Muscles of Pork

Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland

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