Search

Copyright of Meat Technology is the property of Institute of Meat Hygiene & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Analytical determination of phosphate additives in food presents some difficulties that are not only related to the applied analytical technique, but also to the ingredients used in production. Meat, by itself, contains organically bound phosphorus, but also inorganic phosphates. Even water used in production can contain certain amounts of inorganic phosphates. That is why a measurable quantity of phosphate exists in products even without the addition of permitted phosphate additives. By applying ion chromatography to determine the total inorganic phosphate content in meat products, it was found that the greatest number of products that did not comply with the regulation were those in which phosphate additives are seldomly added. About one fifth of analysed fermented sausages and about one quarter of dried meat products contained phosphates at levels that exceeded the maximum permitted level, expressed as P2O5. The main reason may be that these products go through a drying phase during production, whereby, with the decrease in the amount of water in them, the share of other ingredients, as well as phosphate, increases. [ABSTRACT FROM AUTHOR]

The aim of this study was to determine magnesium content in two types of chicken meat samples and to calculate average intake of magnesium through chicken by adults in Serbia. Meat and meat products are important sources of many nutrients, including protein, minerals, vitamins and fats. One of the minerals necessary for the normal functioning of the human body is magnesium. Considering the price, availability and consumption, chicken meat is one of the most important foods in the human diet. A total of 81 samples were analysed using inductively coupled plasma with mass detection. The results showed that the average magnesium content in chicken meat was 297.8 mg/kg. The intake of magnesium by chicken meat per adult in Serbia was found to be 51.48 g per day, which represents 5% of the recommended daily intake. Taking into account the wide spectrum of other nutrients that we consume through chicken meat, we can conclude that chicken plays an important role in overall magnesium intake by adults in Serbia. [ABSTRACT FROM AUTHOR]