Essential and toxic trace element concentrations in different commercial veal cuts in Spain

Files in This Item:
File Description SizeFormat 
Garcia-Vaquero.2016._Meat_Sci..pdf942.69 kBAdobe PDFDownload
Title: Essential and toxic trace element concentrations in different commercial veal cuts in Spain
Authors: Lopez-Alonso, Marta
Miranda, Marta
Benedito, José Luis
Pereira, Victor
Garcia-Vaquero, Marco
Permanent link:
Date: Nov-2016
Abstract: The aim of this study was to evaluate essential and toxic element concentration of ten commercially available veal cuts, together with diaphragm, cardiac muscle and liver tissue from 10 animals of 'Galician Supreme Veal'. Essential trace elements (Co, Cr, Cu, Fe, Mn, Mo, Ni, Se and Zn) and toxic elements (As, Cd, Hg and Pb) were determined by ICP-MS. Essential trace element concentrations ranged from 0.002–55.64 mg/kg between muscles. Toxic element concentrations were very low, and high numbers of samples showed unquantifiable residues of Cd and Pb. Veal cuts including muscles with a high proportion of oxidative slow-twitch fibers (diaphragm and cardiac muscle) showed significantly higher essential trace element concentrations, the lower concentrations being found in veal cuts including glycolytic fast-twitch fibers (eye round). Our results suggest that essential and toxic trace element concentration could be used as a new meat quality parameter, or to add further value to certain products (i.e. livestock reared on extensive systems with high physical activity).
Type of material: Journal Article
Publisher: Elsevier
Journal: Meat Science
Volume: 121
Start page: 47
End page: 52
Copyright (published version): 2016 Elsevier
Keywords: Meat and muscleCattle and beefGalician Supreme VealEssential and toxic metals
DOI: 10.1016/j.meatsci.2016.05.013
Language: en
Status of Item: Peer reviewed
Appears in Collections:Veterinary Medicine Research Collection

Show full item record

Citations 20

Last Week
Last month
checked on Dec 12, 2018


checked on May 25, 2018

Google ScholarTM



This item is available under the Attribution-NonCommercial-NoDerivs 3.0 Ireland. No item may be reproduced for commercial purposes. For other possible restrictions on use please refer to the publisher's URL where this is made available, or to notes contained in the item itself. Other terms may apply.