COMPARISION OF MERCURY CONCENTRATION IN MEAT PRODUCTS OF DIFFERENT ORIGIN
Keywords:
Mercury, meat, meat products, AASAbstract
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.Downloads
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Published
2014-02-01
How to Cite
LukáÄová, A., Binkowski, Ã…Âukasz, & 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
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Section
Food Sciences
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Copyright (c) 2014 Anetta LukáÄová, Ã…Âukasz Binkowski, Jozef Golian
This work is licensed under a Creative Commons Attribution 4.0 International License.
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