Zinc and magnesium in different types of meat and meat products from the Serbian market

Abstract

The study provides original analytical data on the levels of zinc and magnesium in different types of meat and meat products which are commonly consumed in Serbia. A total of 238 different meats and meat products were classified in 4 groups (pork cuts, pork products, chicken cuts and chicken meat products). Levels of the essential elements Zn and Mg in the meats were determined by inductively-coupled plasma mass spectrometry (ICP-MS). The following ranges were found (mg/kg): pork cuts: Zn 11.4–26.2, Mg 195–237; pork products: Zn 11.4–32.7, Mg 117–289; chicken cuts: Zn 7.14–14.1, Mg 196–210; chicken meat products: Zn 6.96–11.2, Mg 135–147. The highest mean Zn level (32.7mg/kg) was found in dry fermented sausages while the highest mean Mg level (289mg/kg) was determined in dried meat products. From the nutritional point of view, the results obtained suggest that pork cuts and pork products are better sources of Zn and Mg than chicken cuts and chicken meat products.