Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado

Cervera, María Luisa; Ybáñez, Nieves; Montoro Martínez, Rosa; Catalá Moragrega, Ramón; Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]

Modificaciones del contenido en cadmio, cobre, plomo y cinc en los procesos de elaboración de jamón cocido y pasta de hígado | Influence of production techniques on cadmium, copper, lead and zinc contents of cooked ham and liver paste

1988

Cervera, María Luisa | Ybáñez, Nieves | Montoro Martínez, Rosa | Catalá Moragrega, Ramón | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]

Cadmium, copper, lead and zinc levels in the raw materials and additives involved in the industrial process of cooked ham and liver paste were analysed. The influence of production techniques on metal contents in the above mentioned foods were also investigated. The main source of metals in the cooked ham (Cd = 0.006 ± 0.002 ppm; Cu = 0.51 ± 0.03 ppm; Pb = 0.029 ± 0.003 ppm and Zn = 18 ± 1 ppm) was the raw material, the brine contribution being negligible. Metal levels in liver paste (Cd = 0.028 ± 0.001 ppm: Cu = 10.8 ± 0.4 ppm; Pb = 0.030 ± 0.003 ppm and Zn = 27 ± 1 ppm) were significantly lower than in liver, the contribution of dewlap and of additives being very low. According to these results, the manufacturing process did not affect the metal content in the meat products investigated.

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