Monitoring of zinc in beef meat | Monitoring zinku v hovädzom mäse
2009
Šimko, Š., Matej Bel University, Banská Bystrica (Slovak Republic) | Korim, P., University of Veterinary Medicine, Košice (Slovak Republic)
Background. Food scheme (regarding the met of slaughter animasl) represent the content of zinc in single commodities of meat, viscuses, and cow milk. This content can by modified by influence of the environment. The goal of this work is specifying the content of zinc in beef and comparing these to the data set in the scheme. Methods and Results. Analyses of specifying zinc in beef were done; samples were taken during the veterinary inspection of the meat prepared after the butcher of slaughtered animals. Laboratory assignments were performed by the GAAS method in the tisues of the following parts of the beefmeet: beef top loin (4.329 mg per 100 g), beef shoulder (3.625), beef muscle (5.302), beef sirloin (5.281), beef leg (3.471), beef meat processed (4.847), beef tail (5.879), beef minced (4.784), tongue (4.652), tallow (0.278), liver (8.876), spleen (4.802), tripe (3.410), kidney (2.562), lungs (3.425), heart (2.256), udder (3.869) and milk (0.735). Conclusions. The zinc data that were being detected in all types were higher than the average food (scheme) data. The presence of zinc in the environment is on the incease. It is necesary to pay constant attention to it; one of the reasons is food quality. The other reason is that zinc is not only essential for people as well as animals, but also toxic for them. It is necessary to constantly compare the data set in the scemes with the factual data.
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