COMPARISION OF MERCURY CONCENTRATION IN MEAT PRODUCTS OF DIFFERENT ORIGIN

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February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 31-33
Article type: Food Sciences of Food Sciences
Abstract: In this study the concentration of mercury in the Malokarpatska and Lovecka salami during the technological processing with comparison of the raw materials originating from domestic and foreign production was determined. Mercury content was determined by atomic absorption spectrometry. The highest concentration of mercury in raw materials (beef, pork, pork bacon) was detected in beef from foreign production. 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 final products.
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