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

Abstract

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.

Sire breed effect on beef longissimus mineral concentrations and their relationships with carcass and palatability traits

“…The means for LM total iron, non-heme iron, heme iron, zinc, and magnesium concentrations were 3.44 mg/100 g, 0.86 mg/100 g, 2.59 mg/100 g, 4.10 mg/100 g, and 16.42 mg/100 g, respectively, which were consistent with values reported previously (Gerber et al, 2009;USDA-ARS, 2010). Our finding of 69.3% of the total iron being heme iron is consistent with previous reports of heme iron comprising more than 60% of total iron in beef (Valenzuela, Lopez de Romana, Olivares, Morales, & Pizarro, 2009).…”

Mineral content of three several muscles from six cattle genotypes

“…The Zn concentration of beef (18-42 mg kg -1 ) in Uruguay is higher than reported by LOMBARDI-BOCCIA and co-workers (2005), WILLIAMSON and co-workers (2005), GERBER and co-workers (2009), and then our results (18.8 mg kg -1 ), too. With respect to Mn, our results were similar to the US and higher than the Swiss results (GERBER et al, 2009). The Ca content was considerably lower than in the studies by LEHESKA and co-workers (2008) and SCHÖNFELDT and GIBSON (2008), but similar to the results reported by GIUFFRIDA-MENDOZA andco-workers (2007) andco-workers (2007).…”

Determination of Ca, Cu, Fe and Mg in fresh and processed meat treated with tetramethylammonium hydroxide by atomic absorption spectrometry

“…This can be justified from the nature of the raw material used to manufacture these meat products, once that they are mechanically separated and the obtained part from leftover meat that remains attached to the bones after removing the bones. 31,32 For Fe, the detected concentrations in this study show that fresh meat samples have a content in the same order of magnitude in comparison to other previously published reports (Table 4). 4,17,33 On the other side, higher levels of Fe were verified in samples of processed canned meat of sliced bovine and meatballs (Table 1).…”