COMPARISION OF MERCURY CONCENTRATION IN MEAT PRODUCTS OF DIFFERENT ORIGIN

Authors

  • Anetta Lukáčová
  • Łukasz Binkowski
  • Jozef Golian

Keywords:

Mercury, meat, meat products, AAS

Abstract

In this study the concentration of mercury in the Malokarpatska and Lovecka salami during the technological processing with comparison of the raw materials originating from domestic and foreign production was determined. Mercury content was determined by atomic absorption spectrometry. The highest concentration of mercury in raw materials (beef, pork, pork bacon) was detected in beef from foreign production. Increasing concentrations of mercury was found after the addition of additives, spices and curing compounds causing a threefold increase in the concentration of mercury in final products.

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Published

2014-02-01

How to Cite

Lukáčová, A., Binkowski, Łukasz, & Golian, J. (2014). COMPARISION OF MERCURY CONCENTRATION IN MEAT PRODUCTS OF DIFFERENT ORIGIN. Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 31–33. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7567