Published December 15, 2013
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CONCENTRATION OF MERCURY IN MEAT AND SLOVAK TRADITIONAL MEAT PRODUCTS
- 1. Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
- 2. Institute of Biology, The Pedagogical University of Cracow, .Kraków, Poland
Description
Mercury contents have been determined by atomic absorption spectrometry in the Selected ham, Frankfurters, “Lovecka” salami,
“Malokarpatska” salami. The highest concentration of mercury in raw materials (beef, pork, pork bacon) was beef. Increasing concentrations of mercury was found after the addition of additives, spices and curing compounds causing a threefold increase in the concentration of mercury in finished products. We found statistically significant differences (P<0.001) in the concentration of mercury between the starting materials and the finished product.
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