Detection and Validation Studies of Trace Metals, Protein and Steroid in Different Organs of Local and Brand Meat (Poultry, Cattle and Fish)

Abstract

The consumption of meat is gradually increasing all over the world because the meat items have become a major component of the diet of an average person (Ihedioha et al., 2014; Chan et al., 1995). The common perception about healthy food is that it should be free of all kinds of health risks and have deliciously good taste. The bioaccumulation of poisonous metals from anthropogenic pollution is a potential threat to human health. The major source (>90%) of metal contamination in human is via food as compared to other ways of exposure such as breathing and dermal contact (Zheng et al., 2007; Ihedioha et al., 2014). Being a serious health issue heavy metal investigation related to food has become of great significance (Narres et al., 1984; Akoto et al., 2014). The essential parts of meat like muscles, liver and kidneys are considered as a very regular source of Co, Cr, Cu, Mo, Mn, Se and Zn in the human diet. Pb is commonly considered as toxic (Jarzyńska and Falandysz, 2011). Pb, Hg and Cd are characterized as possible carcinogens causing number of diseases especially heart, kidney, nervous system, blood as well as bone syndromes (Akoto et al.,

Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review

“…This innovative assay will be relevant to the quantitative detection of protein in both colourless and coloured biological sample homogenates, including lipid-rich (e.g. avocado) and difficult-to-homogenise samples (Upreti et al 2012;Arif et al 2018Arif et al , 2021.…”