Meat

Ortega‐Barrales, P.; Córdova, M.L. Fernández-de

doi:10.1002/9781118654316.ch26

Cited by 6 publications

(7 citation statements)

References 104 publications

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“…The content of As in raw samples of beef topside, pork loin, and chicken breast is superior than the results obtained in a research carried out in Saudi Arabia for red meat 0.01 mg/kg and raw chicken 0.03 mg/kg [ 36 ], and those found in studies in Italy for raw equine meat 0.068 ± 0.005 mg/kg [ 37 ], and in Taiwan (raw beef = 0.008 ± 0.009 mg/kg and pork = 0.018 ± 0.027 mg/kg) [ 38 ]. Nonetheless, our results are in the range level of As in meat reported by FAO/WHO (0.004–0.78 mg/kg) [ 2 ].…”

Section: Resultssupporting

confidence: 40%

“…According to the Food and Agriculture Organization (FAO) of the United Nations, the primary sources of meat are domesticated animal species, such as cattle, pigs, birds, sheep, and goats, respectively [ 1 ]. The content of major elements (Ca, Fe, Mg, K, Na, and P) and trace elements (Zn, Mn, Cu, As, Cd, Hg, Pb, and Se) in meats [ 2 ], lipids, carbohydrates, proteins, color, and texture depend on several aspects, such as the region in which the animal is raised, genetics, age, food, type of cut, and tissue [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

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Human Health Risk Assessment through Roasted Meats Consumption

Leite

Melo

Arakaki

et al. 2020

IJERPH

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Data on the content of metals and metalloids in roasted meats with different types of wood and charcoal are still scarce in the literature. The concentrations of metals (Al, Cr, Cd, Cu, Fe, Mg, Mn, Mo, Ni, V, and Zn) and metalloid (As) were determined by inductively coupled plasma mass spectrometry (ICP-OES) after microwave digestion, and the estimated daily intake (EDI) for adults was assessed to determine the hazard quotient (HQ). The concentrations of Al, Cr, Cu, and Fe in raw meats were below the data obtained in other countries. The concentration of As (0.17 ± 0.42–0.23 ± 0.10 mg/kg), Mg (206.77 ± 3.99–291.95 ± 8.87 mg/kg), V (0.42 ± 0.14–6.66 ± 0.80 mg/kg), and Zn (6.66 ± 0.80–48.13 ± 0.56 mg/kg) in raw meats exceeded the values in the literature. The concentrations of Mg, As, Cr, Fe, V, and Zn are high when the meat is roasted using wood. All levels of Al, As, Cr, Cu, Fe, Mg, Mn, Mo, V, and Zn in raw meats are lower than those of meat roasted with coal and wood. The content of As in meat roasted with Chromed Copper Arsenate (CCA) wood (15.10 ± 0.27–26.25 ± 1.47 mg/kg) is higher than meat roasted with charcoal (0.46 ± 0.09–1.16 ± 0.50 mg/kg). EDI and HQ values revealed a minimal exposure of the adult population to those metals through roasted-meats consumption. However, EDI values of As in some roasted meats are above standard limits. Roast meats with wood showed higher levels of major and trace elements than meats roasted with coal. High exposures, in the long-term, may cause damage to health.

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Section: Resultssupporting

confidence: 40%

Section: Introductionmentioning

confidence: 99%

Human Health Risk Assessment through Roasted Meats Consumption

Leite

Melo

Arakaki

et al. 2020

IJERPH

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“…Püssa reviewed that inorganic arsenic present in meat accounts for the 75% of the total As in red meats and 65% in poultry (Püssa, ). In contrast, Ortega‐Barrales reported in a 2015 publication that arsenic present in meat was predominantly in organic forms, DMA together with arsenobetaine and minor amounts of MMA (Ortega‐Barrales & Fernández‐de‐Córdova, ).…”

Section: Introductionmentioning

confidence: 97%

“…To date, research on arsenic concentration in different animal species has primarily focused on liver and kidney which typically accumulate higher concentrations (Ortega‐Barrales & Fernández‐de‐Córdova, ; Liu et al ., ; Lopez‐Alonso et al ., ) or have been focused on the controversial use of organoarsenicals (Lynch et al ., ). There is a notable absence of research on arsenic in muscle tissue (Lopez‐Alonso et al ., ) and research on toxic species.…”

Section: Introductionmentioning

confidence: 99%

Fast extraction methodologies for the determination of toxic arsenic in meat

Ruiz‐de‐Cenzano

Cava-Montesinos

Cervera

et al. 2017

Int J of Food Sci Tech

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A nonchromatographic analytical procedure has been developed for the determination of arsenic in meat samples including the major toxic arsenic species arsenite, arsenate, monomethylarsonic acid (MMA) and dimetylarsinic acid (DMA). The method is based on the extraction of arsenic species in mild conditions, selective trivalent hydride formation and final determination by hydride generation atomic fluorescence spectroscopy (HG-AFS). Different extractant agents and two different procedures, microwave-assisted extraction (MAE) and ultrasound assisted extraction at room temperature, were evaluated for As species extraction. The method provided a limit of detection of 0.013 ng mL À1 and a mean relative standard deviation in actual samples of 0.3%. Data found for toxic As in meat samples varied from 0.42 ng g À1 in chicken muscle to 68 ng g À1 in pork liver. Percentage of toxic As respect to total As varied in the 9-46% range depending on the meat product.Determination of toxic arsenic in meat M. Ruiz-de-Cenzano et al.Determination of toxic arsenic in meat M. Ruiz-de-Cenzano et al. 2536

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“…Recently, Baber et al [ 4 ] reported that the beef supply chain is a net contributor of digestible indispensable amino acids accounting for differences in concentration and digestibility of amino acids in beef compared with plant-based foods. Likewise, vitamins and minerals contained in beef are more available than in plant-based foods [ 5 , 6 ], which can enhance their value in the human diet.…”

Section: Introductionmentioning

confidence: 99%

Net Conversion of Human-Edible Vitamins and Minerals in the U.S. Southern Great Plains Beef Production System

Lancaster

Presley

Fick

et al. 2022

Animals

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Beef is a good source of several vitamins and minerals but data on the net contribution to the human diet is lacking. The objective was to quantify the net nutrient contribution of the beef supply chain to provide vitamins and minerals to the human diet. Beef cattle production parameters for the beef supply chain were as described by Baber et al., 2018 with the red and organ meat yield from each production segment estimated using literature values of serially-harvested beef cattle. Nutrient concentration of feeds was acquired from feed composition tables in nutrient requirement texts, and the nutrient concentration of beef and organ meats was based on 2018 USDA Food and Nutrient Database for Dietary Studies. The nutrient absorption coefficients of feeds, red meat, and organs were acquired from the literature. The human-edible conversion ratio was >1.0 for phosphorus when only red meat yield was considered indicating that the beef supply chain produced more human-edible phosphorus than it consumed. When organ meats were included, riboflavin, niacin, choline, and phosphorus had conversion ratios >1.0. After adjusting for the absorption of nutrients, the beef supply chain was a net contributor of niacin and phosphorus in the human diet when accounting for red meat yield only, but when including organ meats, iron, riboflavin, and choline also had conversion ratios >1.0. The maximum proportion of corn in the corn grain plus distillers’ grains component of the feedlot diets for the absorbable conversion ratio to be ≥1 ranged from 8.34 to 100.00% when only red meat yield was considered and from 32.02 to 100.00% when red and organ meats were considered. In conclusion, the current beef production system in the Southern Great Plains produces more human-absorbable iron, phosphorus, riboflavin, niacin, and choline to the human diet than is consumed in the beef supply chain.

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Meat

Cited by 6 publications

References 104 publications

Human Health Risk Assessment through Roasted Meats Consumption

Human Health Risk Assessment through Roasted Meats Consumption

Fast extraction methodologies for the determination of toxic arsenic in meat

Net Conversion of Human-Edible Vitamins and Minerals in the U.S. Southern Great Plains Beef Production System

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