Minerals in Pork Meat and Edible Offal

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Procedia Food Science 5 ( 2015 ) 293 – 295

International 58th Meat Industry Conference “Meat Safety and Quality: Where it goes?” Minerals in pork meat and edible offal

Vladimir Tomovica,*, Marija Jokanovica, Branislav Sojica, Snezana Skaljaca, Tatjana Tasicb, Predrag Ikonicb

aUniversity of Novi Sad, Faculty of Technology Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia bUniversity of Novi Sad, Institute for Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Abstract

Pork meat contains important minerals, including iron and zinc, all of which are essential for good health throughout life. Edible offal is also a form of meat and in general possesses a higher content of minerals, than muscular tissue. The mineral levels in pork meat, and edible offal are variable. Major sources of variation in animal products are the proportion of lean to fat tissue, and the proportion of edible to inedible materials. The aim of this paper is to provide an overview of the existing scientific literature on the mineral levels in pork meat and edible offal.

© 20152015 The The Authors. Authors. Published Published by Elsevierby Elsevier Ltd. ThisLtd. is an open access article under the CC BY-NC-ND license Peer(http://creativecommons.org/licenses/by-nc-nd/4.0/-review under responsibility of scientific committee). of International 58th Meat Industry Conference “Meat Safety and Quality:Peer-review Where under it responsibility goes?” (MeatCon2015)”. of scientific committee of The 58th International Meat Industry Conference (MeatCon2015)

Keywords: pork meat; edible offal; mineral

1. Minerals

Minerals are the constituents which remain as ash after the combustion of plant and animal tissues. Minerals are divided into: • macrominerals, • trace elements (microminerals) and • ultra-trace elements.1

* Corresponding author. Tel.: +381-21-485-3704; fax: +831-21-450-413. E-mail address: [email protected]

2211-601X © 2015 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer-review under responsibility of scientific committee of The 58th International Meat Industry Conference (MeatCon2015) doi: 10.1016/j.profoo.2015.09.083 294 Vladimir Tomovic et al. / Procedia Food Science 5 ( 2015 ) 293 – 295

Many minerals are essential for plants, animals and humans. The main elements (Na, K, Ca, Mg, Cl, P, S) are essential for human beings in amounts >50 mg/day. Trace elements (Fe, I, F, Zn, Se, Cu, Mn, Cr, Mo, Co, Ni) are essential in concentrations of <50 mg/day; their biochemical actions have been elucidated. Ultra-trace elements are: Al, As, Ba, Bi, B, Br, Cd, Cs, Ge, Hg, Li, Pb, Rb, Sb, Si, Sm, Sn, Sr, Tl, Ti, W. Main and trace elements have very varied functions, eg., as electrolytes, as enzyme constituents and as building materials, eg., in bones and teeth. Health authorities in most countries have established recommendations for daily intake levels of essential minerals1,2. The importance of minerals as food ingredients depends not only on their nutritional and physiological roles. They contribute to food flavor and activate or inhibit enzyme-catalyzed and other reactions, and they affect the colour and texture of food1.

2. Pork meat

Consumption of meat is generally synonymous with human development. Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food3,4. Meat quality has six dimensions: nutritional quality, sensory quality, technological quality, hygienic quality, toxicological quality and immaterial quality. The nutritive factors of meat quality include proteins and their components, fats and their components, vitamins, minerals, utilisation, digestibility and biological value5,6. Quality of pork depend on multiple interactive effects of genotype (genetic background, presence of unfavourable alleles at the major genes hal and RN–), rearing conditions (feeding level, housing and environmental conditions, production system), pre-slaughter handling, and carcass and meat processing6,7. The major sources of variability in nutrient composition in food are the wide diversity of soil and climatic conditions (geographical origin), seasonal variations, physiological state and maturity, as well as cultivar and breed8. Continuous innovations in breeding systems, rearing practices, feeds composition, changes in slaughtering methods and ageing largely contribute to induced changes in the concentration of some of micronutrients9,10. According to Hermida et al.11 the average macrominerals and trace elements concentrations in tissues depend, in part, on the type of cuts, the age of the animals, and various other factors, which are often not reported. Greenfield and Southgate8 concluded that the major sources of variation in animal products are the proportion of lean to fat tissue, and the proportion of edible to inedible materials (bone and gristle). Variations in the lean:fat ratio affect the levels of most other nutrients, which are distributed differently in the two fractions. Changes in the mineral content usually occur also in the processing of raw materials, eg., in material separations and thermal processes1,12. Data on the mineral composition of pork meat are available in numerous scientific papers, food composition tables and databases (Table 1), but, these data are usually based on raw meat, although meat is usually cooked before being consumed.

Table 1. Mineral content (mg/100g) of raw pork meat. Mineral K P Na Mg Ca Fe Zn Cu Mn Pork4 400 223 45 26.1 4.3 1.4 2.4 0.1 M. semimembranosus13 280 225 59.8 26.6 11.8 1.42 2.70 0.32 0.025

3. Edible offal

Edible by-products can be categorized into edible organs, glands, and edible fats14,15. Edible offal, or variety meat, is also a form of meat which is used as food, but which is not skeletal muscles, and in general possesses higher concentrations of some micronutrients, especially minerals and vitamins (Table 2), than muscular tissue4,15. Also, edible organs and glands are often different from skeletal tissue in structure, composition, functional and sensory properties14,15.

Vladimir Tomovic et al. / Procedia Food Science 5 ( 2015 ) 293 – 295 295

Table 2. Mineral content (mg/100g) of raw pig liver. Mineral K P Na Mg Ca Fe Zn Cu Mn (4) 320 370 87 21 6 21 6.9 2.7 (13) 217 383 82.2 25.7 20.4 21.8 9.82 1.61 0.35

Acknowledgements

This research was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, project TR31032. Also, these results are part of project No 114-451-809/2015, which is financially supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia.

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