Abstract
Aim:This study aimed to determine the food safety and protein adequacy of meats from various animals in the Shuchinsk-Burabay resort zone.Materials and Methods:Samples of meat were collected from markets “Zhomart” and “Kausar.” Two hundred and ninety-eight samples of meat were obtained: beef - 166, horse - 42, pork - 67, mutton - 8, and poultry - 15. From each carcass, part of the carcass, point samples were taken to form an average sample and conduct research. Analyses used inductively coupled plasma mass spectrometry and liquid chromatography. The determination of amino acid composition was carried out following the chromatographic method for determining the amino acid composition of meat proteins.Results:The quality of meats from the resort zone was lower than recommended due to the reduced content of essential amino acids, including valine, lysine, isoleucine, and phenylalanine. Concentrations of heavy metals and radionuclides did not exceed maximum permissible limits, and trace concentrations of arsenic, cadmium, and lead were detected in all meat samples, except beef. The latter meat showed increased concentrations of mercury.Conclusion:In terms of quality indicators, all types of meat met standards; however, pork protein displayed the most favorable amino acid composition, both for content of essential amino acids and the ratio of amounts of essential to non-essential amino acids. For content of heavy metals, poultry and pork meats were safest.
Highlights
Food safety is always a major global political, economic, and life issue for governments and people
Complete meat proteins contain enough essential amino acids, and the quality of protein depends on its amino acid composition [36]
The amino acid composition of pork protein was relatively low for essential amino acids, valine 21.5% of the norm; lysine, 34.7%; isoleucine, 63.4%; and phenylalanine 75.6%
Summary
Food safety is always a major global political, economic, and life issue for governments and people. The safety of food sources continues to be a major challenge for production, consumption, and management [1]. Unsafe foods containing harmful bacteria, viruses, parasites, or chemicals cause more than 200 diseases ranging from diarrhea to cancer. An estimated 600 million people - almost one in 10 people worldwide fall ill after consumption of contaminated food each year and 420,000 dies. Thirty-three million years of healthy life are lost annually. Unsafe food causes a vicious cycle of disease and malnutrition, affecting infants, young children, the elderly, and the sick [2]
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