3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
The occurrence of cadmium in meat and meat products
studied other authors; referred to toxic effects of cadmium 5,6,7 .
The obtained results content of cadmium in meat products are
comparing with the results of other authors 8,9 .
Table I
Basic variance-statistical characteristics of cadmium in meat
products
Parameters x S. D* C. V **
x min
x max
[mg kg –1 ] [mg kg –1 ] [%]
Slovak republic
Sausages 0.0525 0.0583 111.03 0.004 0.241
Hams 0.0583 0.0564 96.77 0.005 0.217
Frankfurters 0.0679 0.0636 93.67 0.008 0.247
Czech republic
Sausages 0.0544 0.0518 95.35 0.002 0.168
Hams 0.0534 0.0427 79.83 0.004 0.146
Frankfurters 0.0547 0.0427 77.99 0.001 0.174
Austria
Sausages 0.0589 0.043 73.0 0.006 0.147
Hams 0.046 0.0424 92.18 0.002 0.156
Frankfurters 0.0513 0.0552 107.5 0.002 0.241
Germany
Sausages 0.034 0.0375 70.28 0.002 0.141
Hams 0.047 0.0353 69.32 0.006 0.144
Frankfurters 0.0562 0.0459 81.63 0.004 0.212
Table II
numbers of samples suitable and unsuitable by Food Codex
in the Slovak Republic
Products
Suitable
samples
Slovak republic
Unsuitable
samples
Sausages 24 6
Hams 25 5
Frankfurters 24
Czech republic
6
Sausages 25 5
Hams 25 5
Frankfurters 25
Austria
5
Sausages 24 6
Hams 26 4
Frankfurters 26
Germany
4
Sausages 27 3
Hams 28 2
Frankfurters 24 6
s644
Conclusions
We found, that meat product were contaminated by
cadmium. From evaluated 360 samples (salami, hams
and sausages) was 15.8 % (57 of samples) evaluated as
over-limit in comparison with the highest allowable value
(0.1 mg kg –1 ) by Food Codex Slovak Republic. The highest
values of cadmium were detected in sausages
made in the Slovak Republic (0.247 mg kg –1 respectively
0.224 mg kg –1 ). As primary source of cadmium in meat products
can be regarding liver, kidney and meat. The high variability
content of cadmium is given mainly thereby, that products
descended from different producers.
This research is supported by a grant from Scientific
Grant Agency of Ministry of Education of the Slovak Republic
and Slovak Academy of Sciences, no. of project: VEGA
1/3475/06.
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