Abstract
To assess cookware�s influence on the concentration of essential and non-essential trace metals and on the lipid peroxidation process in pork muscle during heat treatment, meat samples were cooked without the addition of oil, salt or spices, at a temperature of 200�C � 2�C for 50 minutes, in pans made of aluminium, ceramic-coated aluminium, brass and stainless steel. Fe, Cu, Zn, Mn, Sn, Ni, Cr, Ti, Al, Pb, Cd and U in samples were subsequently determined by optical emission spectrometry (OES). In order to assess the intensity of lipid peroxidation, peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were determined by colorimetric methods.
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