Comparison of important nutrients/elements and chemical/microbiological contaminants in different types of meat
2001
Ihsanullah | Khattak, T.N. | Mehmood, N. | Sattar, A. (Nuclear Inst. for Food and Agriculture, Tarnab (Pakistan))
Studies were conducted to see the levels of important nutrients and selected essential/toxic metals in different types of meat i.e. beef, poultry, mutton and fish. The meat samples were also analyzed for bacterial contamination. Highest value of protein (20.32 plus minus 1.86% was detected in poultry (chicken) while maximum fats and fiber contents (13.50 plus minus 0.14 and 0.135 plus minus 0.112%) were found in beef samples. The Pb content was found to be 7.0 plus minus 0.61 (mutton), 6.6 plus minus 0.58 (beef) and 3.3 plus minus 0.39 ppm (poultry). The highest level of Cd was determined in poultry (1.00 plus minus 0.13) followed by mutton (0.80 plus minus 0.07), beef (0.70 plus minus 0.08) and fish (0.25 plus minus 0.04 ppm). The maximum level of Cu (10.0 plus minus 0.55 and 7.0 plus minus 0.43 ppm) was detected in beef and mutton respectively while comparatively low Cu content was found in poultry as well as fish samples. It was observed that fresh meat had low levels of heavy metals. Highest concentrations of Fe (3.29 plus minus 0.41 ppm) and P (167.8 plus minus 10.31) were found in mutton and beef respectively. The data revealed that majority of meat samples were also contaminated with bacteria and showed presence of E. coli. Hence, were considered unfit for human consumption. In addition % moisture and ash were also examined. The results were compared with recommended daily allowances and some remedial measures to control environmental pollution of meat sold in the open air are suggested.
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Эту запись предоставил National Agricultural Research Centre