Macro and Micro Minerals from Selected Muscles of Pork

Marchello, M. J.; Slanger, W. D.; Milne, David B.

doi:10.1111/j.1365-2621.1985.tb10480.x

Cited by 26 publications

(21 citation statements)

References 17 publications

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“…Mean P (DWFFB) values tanged from 894.9 m&/l00 g in sow semitendinosus to 957.9 mg/lOOg in scmimembrdnosus for sows. These results are in accord with those of Marchello et al (1985) who have reported values of 867.8 and 904.4 mg/lOOg DWFFB for semimembranosus and semitendinosus, respectively. Porcine muscles appear to be a good source of P, which are comparable in P content to avian and bovine muscles.…”

Section: Avian Musclessupporting

confidence: 95%

“…No significant differences in Na content were noted between sexes for the semimembranosus muscle. These values for Na are much higher than those reported by Marchello et al (1985). which ranged from 244.6 to 268.4 mg/lOOg DWFFB, and these are considerably higher than the Na value (213 mg/lOOg DWFFB) reported for longisimus dorsi by Moss et al (1983).…”

Section: Avian Musclescontrasting

confidence: 68%

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Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products

Zarkadas

Marshall

Khalili

et al. 1987

Journal of Food Science

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THE MINERAL CONTENT of young and old avian muscles, in mature bovine and porcine tissues destined for processing, and in selected meat products and additives was determined. Inter‐ and intra‐species variations in mineral composition were found among all the muscle tissues investigated. Muscle‐to‐muscle variation was found to be highly significant for all but one of the minerals analyzed in the avian (K) and bovine (P) muscle tissues and all but three (Fe, Ca, P) in the porcine tissues. The mineral content of three major meat products and four meat additives are reported. The least variability in tissue mineral content was found when the data was expressed on a dry weight, fat free basis.

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Section: Avian Musclessupporting

confidence: 95%

Section: Avian Musclescontrasting

confidence: 68%

Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products

Zarkadas

Marshall

Khalili

et al. 1987

Journal of Food Science

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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: 66%

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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“…High variability in the results could be due to variation in the muscles being used for different formulations. Marchello et al (1985) also reported that mineral content varies from muscle to muscle. Iron content was lowest in product with optimum level of RF (49.42±0.16) and highest in product with optimum level of BMF (664.48±4.76).…”

Section: Mineral Profilementioning

confidence: 97%

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

et al. 2013

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It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physicochemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

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Macro and Micro Minerals from Selected Muscles of Pork

Cited by 26 publications

References 17 publications

Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products

Mineral Composition of Selected Bovine, Porcine and Avian Muscles, and Meat Products

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

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders

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