Meat Parts Research Articles

Consumer awareness, proximate composition, and sensory properties of processed African giant rat (Cricetomys gambianus) thigh meat

Abstract This study investigated the knowledge of consumption of giant rat meat within the University of Ilorin, Kwara State Nigeria and further determined the effect of processing methods on the most preferred meat part (thigh meat). After the survey, two male and female giant rats each were obtained from a farm and slaughtered according to standard method. A 2 × 2 design was used to obtain four samples. The male rats were boiled and then divided into two portions. One portion was deep-fat fried and the other grilled to produce. The same process was employed for the female samples. Proximate composition and sensory properties of the processed thigh meat was also assessed. Majority of the respondents (27) prefer the hind limb (thigh) of the giant rat compared to the head (3), ribs and stomach area (5) and the fore limbs (8). The proximate composition of the raw giant rat meat were not affected by the sex, since the values were very similar. Protein is the major nutrients in the meat (approx. 24%), while fats, ash, fibre and carbohydrate were very low. Frying and grilling resulted in significant reduction in the proximate composition of the meat. Grilling showed slightly higher protein contents (approx. 22%) than the fried samples (approx. 18%). In general, there was no significant (p ≤ .05) difference in the sensory properties of the processed meat. The low fat content of the giant rat meat is advantageous for adults and people suffering from fat related diseases. In conclusion, giant rat meat is popular among students and staff of the University of Ilorin, but its low consumption pattern is due to the limited amount raised or within the University environs.

Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle

The present study aims to introduce a novel process for improving enzyme diffusion in meat during artificial tenderization. For this purpose, Longissimus lumborum muscles from five young Holstein bulls were cut into 3 × 3 × 3 cm pieces. The samples thus prepared were then treated with 0.1% papain solution and the ultrasonic probe (20 kHz; at 100 and 300 W for 10, 20, and 30 min) under different experimental conditions. For each treatment, total proteolytic activity and muscle microstructure were studied using light and field emission scanning electron microscopy techniques while sensory properties were also investigated. Results indicated that sonication power and duration had significant effects on enzyme activity. The highest activity was observed when an ultrasound radiation of 100 W was applied for 20 min. Compared to the untreated meat, ultrasonically treated meat, and meat immersed in sonicated papain, the deepest part of the sample exposed simultaneously to both enzyme and ultrasound treatments recorded proteolytic activities higher by 62, 25, and 42%, respectively. Although all the treatments caused microstructural damages in beef, the most severe changes and the highest scores for tenderness and flavor were achieved through simultaneous application of papain and ultrasound, which indicates papain penetration into the internal parts of meat. Based on the results obtained, ultrasound technology may be recommended as a useful means to achieve enhanced enzyme diffusion in meat.

Prevalence and some virulence genes of Escherichia coli O157 isolated from chicken meats and giblets

Abstract Escherichia coli O157 related foodborne illnesses continue to be one of the most important global public health problems in the world. This study aims to determine E. coli O157 prevalence in 375 chicken meat parts and giblets. The samples were collected randomly from several supermarkets and butchers in Diyarbakir, a city in southeast Turkey. They were analyzed and confirmed using the immunomagnetic separation (IMS), Vitek® 2 microbial identification system and polymerase chain reaction (PCR) method. This study also aims to detect the presence of fliCH7, eaeA, stx1, stx2 and hlyA genes by using PCR. The overall E. coli O157 prevalence in chicken meat parts and giblets was 1.3%. All of the E. coli O157 isolates carried rfbEO157 and eaeA genes; but not any fliCH7 and hlyA genes. The E. coli O157 isolates obtained from drumstick and breast meat carried either stx1 or stx2 genes, which were related to important virulence factors of the disease.

A digital PCR method for identifying and quantifying adulteration of meat species in raw and processed food.

Meat adulteration is a worldwide concern. In this paper, a new droplet digital PCR (ddPCR) method was developed for the quantitative determination of the presence of chicken in sheep and goat meat products. Meanwhile, a constant (multiplication factor) was introduced to transform the ratio of copy numbers to the proportion of meats. The presented ddPCR method was also proved to be more accurate (showing bias of less than 9% in the range from 5% to 80%) than real-time PCR, which has been widely used in this determination. The method exhibited good repeatability and stability in different thermal treatments and at ultra-high pressure. The relative standard deviation (RSD) values of 5% chicken content was less than 5.4% for ultra-high pressure or heat treatment. Moreover, we confirmed that different parts of meat had no effect on quantification accuracy of the ddPCR method. In contrast to real-time PCR, we examined the performance of ddPCR as a more precise, sensitive and stable analytical strategy to overcome potential problems of discrepancies in amplification efficiency discrepancy and to obtain the copy numbers directly without standard curves. The method and strategy developed in this study can be applied to quantify the presence and to confirm the absence of adulterants not only to sheep but also to other kinds of meat and meat products.

Partial replacement of commercial soybean meal with raw, full-fat soybean meal supplemented with varying levels of protease in diets of broiler chickens

A 3 * 3 factorial study was used to evaluate the feed intake (FI), body weight gain (BWG), and feed conversion ratio (FCR) of broilers fed on the test diets. The commercial soybean meal (SBM) was replaced by raw, full-fat soybean meal (RSBM) at 0, 10 or 20%, equivalent to 0, 30 and 60 g/kg of diet, respectively, and the microbial protease was also supplemented in diets at 0.1, 0.2 or 0.3 g/kg, equivalent to ~7500, 15000 and ~22500 PROT/kg of diet, respectively. Microbial phytase (1000 FYT/kg) was uniformly added to each diet, which was fed to six replicate groups, with nine birds per replicate. Samples of test-ingredients and test-diets, after mixing, were also subjected to chemical analysis, prior to being used, to assess the nutritional compositions, particularly anti-nutritional factors. As the result of this study, the analysed concentrations of trypsin inhibitors (TI) in the diets ranging between 1730.5 and 9913.2 TIU/g. Increasing the levels of RSBM in the diets reduced the FI, during 1 to 35 d of age. Except in the starter phase, increasing the level of RSBM had no significant effect on BWG. When protease was added to the diets, the BWG was significantly improved during the periods of 1 - 10 d, 1 - 24 d and 1 - 35 d. Feed efficiency was decreased by increasing the level of RSBM (1-10 d). Neither increasing levels of RSBM nor protease affected the yield of any meat part at d 35. The relative weight of the small intestine at d 10 increased with rising levels of RSBM, but was reduced when protease was added to the diets. In conclusion, commercial SBM could be replaced by RSBM up to 20% in diets for broilers when the test microbial protease is supplemented. Keywords : Anti-nutritional factors, broiler chickens, carcass, growth performance, microbial protease, raw-full-fat soybean meal, trypsin inhibitors.

Analisis Tingkat Kepentingan dan Kinerja Atribut-atribut Daging Sapi Bali yang Beredar di Kota Kupang Provinsi Nusa Tenggara Timur

<p>The objective was to understand the attributes considered by consumer when deciding to purchase the beef cattle in Kupang, East Nusa Tenggara. As much as 150 respondents were determined using the Accidental Sampling method. There were 100 respondents of final consumer and 50 respondents of business consumer (30 restaurants respondent and 20 hotels respondent). Consumer satisfaction data was analyzed by IPA (Importance Performance Analysis). The Result of Analysis indicates that four indicators, such as product, price, place/distribution, and promotion, were remaining in the quadrant 2 (high performance and importance). The indicator of product had the highest performance and importance compared to price, place/distribution and promotion. the attributes considered by the beef consumer at Kupang City were: a) attributes of product such as lipid content, aroma, texture, package, cutting tidiness, weight size and meat part; b) attributes of price such as price rate, payment method and price discount; c) attributes of place/distribution such as distance, order timing, supply continuity, sale location and storage method; and d) attributes of promotion such as good relationship and direct marketing.<br />Key words: beef cattle attributes, beef cattle consumers, importance performance analysis</p>

Analisis Tingkat Kepentingan dan Kinerja Atribut-atribut Daging Sapi Bali yang Beredar di Kota Kupang Provinsi Nusa Tenggara Timur

<p>The objective was to understand the attributes considered by consumer when deciding to purchase the beef cattle in Kupang, East Nusa Tenggara. As much as 150 respondents were determined using the Accidental Sampling method. There were 100 respondents of final consumer and 50 respondents of business consumer (30 restaurants respondent and 20 hotels respondent). Consumer satisfaction data was analyzed by IPA (Importance Performance Analysis). The Result of Analysis indicates that four indicators, such as product, price, place/distribution, and promotion, were remaining in the quadrant 2 (high performance and importance). The indicator of product had the highest performance and importance compared to price, place/distribution and promotion. the attributes considered by the beef consumer at Kupang City were: a) attributes of product such as lipid content, aroma, texture, package, cutting tidiness, weight size and meat part; b) attributes of price such as price rate, payment method and price discount; c) attributes of place/distribution such as distance, order timing, supply continuity, sale location and storage method; and d) attributes of promotion such as good relationship and direct marketing.<br />Key words: beef cattle attributes, beef cattle consumers, importance performance analysis</p>

A crumbling infrastructure, and: Clichés are clichés for a reason

A crumbling infrastructure, and: Clichés are clichés for a reason John Emil Vincent (bio) Keywords Prose poetry, John Emil Vincent A crumbling infrastructure I had too much computer. And a bad case of quaint. Such as it was, time stood still and there I was with someone seemed half my age and less a quarter my hygiene. We walked to Emily Dickinson's grave. We held hands; he said his fingers were empurpled from picking kale in deep frost. I found that twee. In an adorable way. We did all the things two boys can to celebrate the failure of language. Twice. And then, embarrassed, we stank of each other. Me more. I affectionately called him goat boy. But never to what I remember of his face. [End Page 755] Clichés are clichés for a reason When the Sasanian king learned that the poor could not afford to listen to music, he gathered the then ten-thousand known lute players and gave them each an ox, a donkey, and a donkey-load of wheat. With this small self-sustaining fortune, they would wander the countryside plucking and playing and maybe even now and then dancing. However, the lutists summarily gobbled up the ox and the wheat and rode back to the king on ten thousand near-dead donkeys. The king was understandably angry. But don't believe what history says about him. He did not banish them to wander the earth. No. Instead he calculated a little and knowing they each still had a lute slung on their backs, he sent them away, telling them in real serious king voice that he wasn't mad, just disappointed. He suggested, disappointing as they were, that they would never find a home and never be full-bellied and always be outsiders. And they'd forever hang out on the edges of local fairs with rickety rides. This was a totally fucking brilliant king. Now with ten thousand poor, but mostly just dispirited, lutists, the poor would hear good, truly sad music from then to now even, even to right now. Imagine that. While I don't find it exactly laudable I do find it fun to think about. Like so many smart things, there is however a kind of discomfort once it reaches a certain level, and you'd prefer the smartypants just dial it down, and your friend just shut up cuz they are saying everything they think about you in a puppet play and not really leaving the ugly actual puppet-themed bits out even though you'd think they would do that instinctively. But no. And then they go on and on about how everything is hidden in plain sight and how look at him over there he's simply exactly what he is and isn't that a treat. And you could certainly take a page out of the King of Sasania's playbook and quote unquote banish this dipshit friend, even this loved one, [End Page 756] perhaps even "a squeeze" as they say, to a world where they are sure they must wander unloved, unknown, poor, and cold sometimes, with no ox, no donkey, or a skinny, beaten, near-dead donkey, and nothing but their own smart instrument on their smart but very ribby back. And say, hey friend, the part of me that's stupid's intimidated by your articulate sorrow. And the smart part, tired of your dumb voice. But, go on, strike a chord. My meat part will listen. [End Page 757] John Emil Vincent john emil vincent lives in Montreal. His first book of poems, Excitement Tax, drops soon from DC Books. Copyright © 2017 The Massachusetts Review, Inc.

Identification the Key Odorants in Different Parts of Hyla Rabbit Meat via Solid Phase Microextraction Using Gas Chromatography Mass Spectrometry.

The aim of this study was to explore the volatile compounds of hind leg, foreleg, abdomen and Longissimus dorsi in both male and female Hyla rabbit meat by solid phase microextraction tandem with gas chromatography mass spectrometry, and to seek out the key odorants via calculating the odor activity value and principal component analysis. Cluster analysis is used to study the flavor pattern differences in four edible parts. Sixty three volatile compounds were detected, including 23 aldehydes, 4 alcohols, 5 ketones, 11 esters, 5 aromatics, 8 acids and 7 hydrocarbons. Among them, 6 aldehydes and 3 acids were identified as the potential key odorants according to the ratio of concentration and threshold. The contents of volatile compounds in male Hyla rabbit meat were significantly higher than those in female one (p<0.05). The results of principal component analysis showed that the first two principal component cumulative variance contributions reach 87.69%; Hexanal, octanal, 2-nonenal, 2-decenal and decanal were regard as the key odorants of Hyla rabbit meat by combining odor activity value and principal component analysis. Therefore volatile compounds of rabbit meat can be effectively characterized. Cluster analysis indicated that volatile chemical compounds of Longissimus dorsi were significantly different from other three parts, which provide reliable information for rabbit processing industry and for possible future sale.

The associations of LEPR and H-FABP gene polymorphisms with carcass traits in pigs

The aim of this study was to assess the impact of polymorphisms in porcine LEPR and H-FABP genes on carcass and meat quality traits in population of Large White x Landrace crossbreeds. The genomic DNA samples obtained from in total of 180 animals (86 boars and 94 sows) were genotyped using PCR-RFLP methods. The association analyses were carried out in relation to evaluate back-fat thickness, proportion of valuable meat parts, MLT area and proportion of thigh using One-way ANOVA procedure. The allele frequencies were as follows: H-FABP/HinfI H 0.31 and h 0.69, H-FABP/HaeII 0.65 and 0.35, and LEPR/HpaII 0.61 and 0.39. The average values of heterozygosity (0.37) and FIS index (0.17) indicated in population the prevalence of homozygous genotype across all evaluated loci. The statistical analyses showed significant effects on selected production traits only for H-FABP/HinfI (p &lt; 0.001) and LEPR/HpaII (p &lt; 0.0001) loci. The obtained results indicated the positive effect of H-FABP/HinfIH and LEPR/HpaIIA alleles in order to improvement of the economically important parameters for breeders.

Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens

The present research focused on the effects of propolis extract and probiotic preparation based on Lactobacillus fermentum (1 × 109 CFU per 1 g of bearing medium) on performance, carcass characteristics and meat composition of broiler chickens. The experiment was performed with 360 one day-old Ross 308 broiler chicks of mixed sex. The chicks were randomly allocated into 3 groups (n = 120 pcs chicks per group), namely, control (C) and experimental (E1, E2). Each group consisted of 3 replicated pens with 40 broiler chickens per pen. The experiment employed a randomized design, and dietary treatments were as follows: 1. basal diet with no supplementation as control (group C), 2. basal diet plus 400 mg propolis extract per 1 kg of feed mixture (group E1), 3. basal diet plus 3.3 g probiotic preparation added to drinking water (group E2). Besides, the groups were kept under the same conditions. Fattening period lasted for 42 days. Feed mixtures were produced without any antibiotic preparations and coccidiostats. As regards performance of broilers, all the investigated parameters were improved after addition of the supplements, especially after probiotic supplementation. However, neither propolis extract nor probiotic in diet of broiler chickens had any significant effect (p ≥0.05) on performance. Meat composition was evaluated as proximate composition (dry matter, crude protein, fat and ash), cholesterol content and energy value in the most valuable parts of chicken meat (breast and thigh muscles). The statistically significant results (p ≤0.05) were attained in fat, ash and cholesterol content, as well as energy value in both breast and thigh muscles after the propolis supplementation. To sum up, the present study demonstrated the promising potential of propolis extract and probiotic to enhance the performance, carcass characteristics and meat composition under conditions of the experiment with, however, statistical significance of results in a few parameters.

On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

We have demonstrated that application of simple shear flow and heat in a Couette Cell is a scalable process concept that can induce fibrous structural patterns to a granular mixture of plant proteins at mild process conditions. In particular, a Couette Cell device with 7-L capacity was employed for the production of structured soy-based meat replacers. A reduced factorial experimental design was used to find the optimum process conditions between two relevant process parameters (process time and rotation rate), while the process temperature remained constant at 120 °C. Fibre-structured products with high anisotropy indices were produced. Fibrousness is favoured at 30 ± 5 min and 25 ± 5 RPM. The up-scaled Couette Cell can be operated in higher industrial values and yield 30 mm thick meat replacers, which emulate meat. Besides, the study did not reveal any barriers for further upscaling of this concept. The flexibility in design allows production of meat alternative products with sizes that are currently not available, but could have advantages when aiming at replacement of complete muscular parts of animals, for instance, chicken breast or beef meat.

Clostridium difficile in retail chicken meat parts and liver in the Eastern Region of Turkey

In recent studies, the presence of Clostridium difficile has been shown in foods and animals that may be a source of infection in susceptible humans. In the present study, it was aimed to investigate the prevalence of toxigenic Clostridium difficile spores and vegetative cells in chicken meat parts and liver. For this purpose, 310 samples (75 leg quarters, 75 breast, 60 wings, 60 drumsticks and 40 chicken livers) were collected from two cities in eastern region of Turkey for 6 months and analyzed for the presence of C. difficile. C. difficile was isolated from 25 (8.06 %) of 310 samples. The prevalence of C. difficile was 12, 8, 6.6, 5 and 7.5 % for the leg quarter, breast, wing, drumstick and liver, respectively. The results showed that the prevalence of C. difficile in chicken samples was higher in winter months (December, January and February). Multiplex PCR results showed that 5 of 25 C. difficile isolates had toxin B (tcdB) gene, and 8 isolates had toxin A (tcdA) gene. None of the isolates was having binary toxin (cdtA or cdtB) genes. The findings of the present study show that toxigenic C. difficile spores can be found in both chicken meat parts and in livers although their numbers is low.

Rheological evaluation of chicken meat parts under various antibiotic treatments prior and post cooking process

A study was conducted to evaluate the efficiency of different antibiotics treatments on male broiler chicken meat (i.e. leg and breast) through prior and post cooking processes. Three experimental diets consisted of control (the basal diet without antibiotic), the basal diet to which either 650 ppm of antibiotic named virginiamycin and the basal diet with 2 g/g of an herb named Echinacea purporea ((L.) Moench) were added. Warner−Bratzler shear force test, colorimetric and cyclic test was performed on the samples. The results showed that two antibiotic additives changed colorimetric components (a*, b*, L* and ΔE), textural quality features of most chicken meat sections such as chewiness, cohesiveness, gumminess, hardness, and shear parameters (shear force, shear strength and the required shear energy) prior and post cooking although no significant effect (P > 0.05) was observed on springiness.

Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity

hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions. Despite the theory, the detected enzyme was despite the theory also found in the exudate of fresh meat. However, comparing the enzyme activity measured in fresh meat towith that measured in thawed meat, it is obvious that the enzyme activity in frozen/thawed meat is significantly higher. It was further found that the values of aconitase activity also vary in different anatomical parts of chicken meat. This might be caused by slightly different chemical composition of breasts and thighs and by the presence of bone and skin in the samples of chicken thighs &amp;nbsp;

Dietary Exposure to Heavy Metals via Consumption of Some Vegetables and Parts of Cow Meat by Adults in Awka, Nigeria.

Dietary Exposure to Heavy Metals via Consumption of Some Vegetables and Parts of Cow Meat by Adults in Awka, Nigeria.

The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

Perceptions of rural consumers on the quality of mutton in the Eastern Cape Province, South Africa

The objective of the study was to determine the perceptions of consumers from the Eastern Cape Province of South Africa on the quality of mutton. A survey was conducted on 215 consumers from five different municipalities in the Eastern Cape province of South Africa. Data was gathered from interviewed consumers at the point of purchase, or when they left the shops. Door to door visits were also carried out. Consumers who lived and shopped in the studied areas were randomly selected. The most important quality cues which indicate consumers’ perception were included in interview. One of the major factors affecting the purchasing decisions of consumers is shown to be the price of mutton. Investigation results indicate, that 34% of the consumers preferred mutton, as compared to other protein sources, but were not buying it, because it was expensive for them. Educational status had an effect on the consumers’ perception when they choose meat colour, preference on sheep meat parts and health effects. The study also showed that consumers were more concerned about the price, than on the fat in mutton, which may have a negative effect on their health. Both male and female consumers suggested that, there was a need for some more sheep farmers, as the way for reducing the levels of imported mutton into South Africa. They also suggested more efforts in selection programmes that result in efficient sheep production and reduced mutton prices. Key words: Mutton, meat quality, consumers’ perception, Eastern Cape Province, South Africa.

Detection and typing ofClostridium perfringensfrom retail chicken meat parts

The objectives of the present work were to investigate the presence of Clostridium perfringens in chicken meat parts (breast, wing, drumstick and leg quarter) by culture methods and to detect the cpa, cpb, etx, iA, cpe and cpb2 toxin genes by multiplex PCR. A total of 200 samples, the raw chicken breasts (n: 50), wings (n: 50), drumsticks (n: 50) and leg quarters (n: 50), were collected from various retail stores. Our results demonstrated that 47 of 50 wing samples (94%), 40 of 50 leg quarter samples (80%), 34 of 50 drumstick samples (66%) and 33 of 50 breast samples (66%) were found to be contaminated with Cl.perfringens. 558 positive isolates obtained from these samples were identified as Cl.perfringens based on the microscopic examination and biochemical tests. It was detected that 545 (97·6%) of 558 Cl.perfringens isolates carried only cpa toxin gene (type A), 12 (2·1%) of them carried both cpa and cpb2 toxin gene (type A-cpb2), one (0·1%) of them carried both cpa and cpe toxin genes (type A-cpe), according to the multiplex PCR results, targeted cpa, cpb, cpb2, cpe, etx and iA genes. This study is the first report of detection of cpe and cpb2 toxin genes in Clostridium perfringens isolated from chicken meats in Turkey. The multiplex PCR protocol described in this study is useful for rapid detection of Clostridium perfringens toxin genes simultaneously in one-step PCR.

Dietary intake and health risk assessment of lead and cadmium via consumption of cow meat for an urban population in Enugu State, Nigeria

The study assessed the dietary intake of lead and cadmium and health risk from consumption of various parts of cow meat by the urban population of Enugu State, Nigeria. Meat samples (n=150) comprising of muscle, liver, kidney, intestine and tripe were purchased from abattoirs in Nsukka and Enugu. The samples were dried, ground and two gram was digested with 3:2 HNO3:HClO4 v/v. The Cd and Pb concentrations were read with an atomic absorption spectrophotometer. The dietary intakes were estimated using a one week food frequency questionnaire administered to 755 subjects. The dietary intake of lead (µg/kg body weight/week) were in the following ranges; men [0.15 (kidney)–0.55(intestine)], non pregnant/non lactating women [0.16 (kidney)–0.62 (liver)], pregnant/lactating women [0.13 (kidney)–0.53 (intestine)], undergraduate students [0.12 (kidney)–0.62 (intestine)] and school children [0.29 (kidney)–1.16 (liver)]; cadmium: men [0.42 (liver)–1.21 (tripe)], non-pregnant/non-lactating women [0.53 (kidney)–1.20 (tripe)], pregnant/lactating women [0.43 (kidney)–0.90 (intestine)], undergraduate students [0.40 (kidney)–1.18 (tripe)] and school children [0.97 (kidney)–1.93 (tripe)]. The total dietary intakes of lead from the various cow meat parts by the groups were much lower than the provisional tolerable weekly intake (PTWI) guide line, but for cadmium, the intakes were quite appreciable when compared to the PTWI guideline while the intake for school children was very high, 113% of PTWI for the metal. The target hazard quotients were in the range of 0.05–0.10 for lead and 0.42–0.90 for cadmium. These values are less than one, indicating that the subjects are not exposed to any significant health risk via cow meat consumption.