3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures
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Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology<br />
The occurrence of cadmium in meat and meat products<br />
studied other authors; referred to toxic effects of cadmium 5,6,7 .<br />
The obtained results content of cadmium in meat products are<br />
comparing with the results of other authors 8,9 .<br />
Table I<br />
Basic variance-statistical characteristics of cadmium in meat<br />
products<br />
Parameters x S. D* C. V **<br />
x min<br />
x max<br />
[mg kg –1 ] [mg kg –1 ] [%]<br />
Slovak republic<br />
Sausages 0.0525 0.0583 111.03 0.004 0.241<br />
Hams 0.0583 0.0564 96.77 0.005 0.217<br />
Frankfurters 0.0679 0.0636 9<strong>3.</strong>67 0.008 0.247<br />
Czech republic<br />
Sausages 0.0544 0.0518 95.35 0.002 0.168<br />
Hams 0.0534 0.0427 79.83 0.004 0.146<br />
Frankfurters 0.0547 0.0427 77.99 0.001 0.174<br />
Austria<br />
Sausages 0.0589 0.043 7<strong>3.</strong>0 0.006 0.147<br />
Hams 0.046 0.0424 92.18 0.002 0.156<br />
Frankfurters 0.0513 0.0552 107.5 0.002 0.241<br />
Germany<br />
Sausages 0.034 0.0375 70.28 0.002 0.141<br />
Hams 0.047 0.0353 69.32 0.006 0.144<br />
Frankfurters 0.0562 0.0459 81.63 0.004 0.212<br />
Table II<br />
numbers of samples suitable and unsuitable by Food Codex<br />
in the Slovak Republic<br />
Products<br />
Suitable<br />
samples<br />
Slovak republic<br />
Unsuitable<br />
samples<br />
Sausages 24 6<br />
Hams 25 5<br />
Frankfurters 24<br />
Czech republic<br />
6<br />
Sausages 25 5<br />
Hams 25 5<br />
Frankfurters 25<br />
Austria<br />
5<br />
Sausages 24 6<br />
Hams 26 4<br />
Frankfurters 26<br />
Germany<br />
4<br />
Sausages 27 3<br />
Hams 28 2<br />
Frankfurters 24 6<br />
s644<br />
Conclusions<br />
We found, that meat product were contaminated by<br />
cadmium. From evaluated 360 samples (salami, hams<br />
and sausages) was 15.8 % (57 of samples) evaluated as<br />
over-limit in comparison with the highest allowable value<br />
(0.1 mg kg –1 ) by Food Codex Slovak Republic. The highest<br />
values of cadmium were detected in sausages<br />
made in the Slovak Republic (0.247 mg kg –1 respectively<br />
0.224 mg kg –1 ). As primary source of cadmium in meat products<br />
can be regarding liver, kidney and meat. The high variability<br />
content of cadmium is given mainly thereby, that products<br />
descended from different producers.<br />
This research is supported by a grant from Scientific<br />
Grant Agency of Ministry of Education of the Slovak Republic<br />
and Slovak Academy of Sciences, no. of project: VEGA<br />
1/3475/06.<br />
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