The mineral composition of pork loins from finishing gilt and cull sow: A comparative study

Ham, Youn-Kyung; Song, Dong-Heon; Hwang, Yong-Joon; Lee, Jae‐Hyeok; Kim, Hyun‐Wook

doi:10.1016/j.jfca.2020.103707

Cited by 1 publication

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“…The meat blocks (approximately 18 kg from four pork hams per batch) were ground through an 8 mm plate using a meat grinder, and the ground pork was separated into nine portions (1.8 kg each). The remaining portion of ground pork was used to evaluate the initial contamination levels of toxic heavy metals according to Ham, et al [ 14 ]. The toxic heavy metal content was measured using the sequential procedure of microwave digestion and inductively coupled plasma optical emission spectrometry (ICP-OES, Perkin Elmer Optima 5300DV, Perkin Elmer, Llantrisant, UK) according to the manufacturer’s manual (Application Note UW-19).…”

Section: Methodsmentioning

confidence: 99%

Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage

2022

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The contamination of toxic heavy metals in meat production and processing can cause the oxidative deterioration of processed meat products. Aside from the possible mechanisms of toxic heavy metals on pro-oxidative reaction, little is known about the potential impacts of toxic heavy metal contamination on meat quality attributes within permitted maximum residual levels. Therefore, the objective of this study was to determine the influence of the intentional contamination of toxic heavy metals on the oxidative deterioration in ground pork models during aerobic display storage. Four types of toxic heavy metal salts (As2O3, CdCl2, K2Cr2O7, and Pb(NO3)2) were mixed with ground pork at two different levels (maximum residue limit and its half level), PVC-wrapped, and displayed in a 4 °C showcase equipped with continuous fluorescent natural white light (1400 l×, color temperature = 6500 K). The contamination of toxic heavy metals significantly decreased the redness of ground pork, and rapidly increased the hue angle. The contamination of Cd and Cr equivalent to maximum residue levels (0.05 and 1.0 mg/kg, respectively) could increase the formation of peroxides, 2-thiobarbituric acid reactive substances, and carbonyls, along with an immediate decrease in total reducing activity. However, there was no difference in protein thiol content between treatments (p > 0.05). These results indicate that contamination of certain toxic heavy metals, particularly Cd and Cr, would accelerate discoloration, lipid oxidation, and carbonyl formation of ground pork during aerobic storage.

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Section: Methodsmentioning

confidence: 99%