Actual salt content in salted minced pork and beef as determined by AAS and NIR methods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F24%3A00138671" target="_blank" >RIV/00216224:14310/24:00138671 - isvavai.cz</a>

Alternative codes found

RIV/62157124:16270/24:43881749

Result on the web

<a href="https://actavet.vfu.cz/93/4/0461/" target="_blank" >https://actavet.vfu.cz/93/4/0461/</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb202493040461" target="_blank" >10.2754/avb202493040461</a>

Result language

angličtina

Original language name

Actual salt content in salted minced pork and beef as determined by AAS and NIR methods

Original language description

The aim of this article was to evaluate the amount of salt dosed in various proportions into minced pork and beef. Determination of salt was conducted by the atomic absorption spectrometry (AAS) method and, for comparison, by the near infrared spectroscopy (NIR) method. The meat (beef neck and pork topside) was ground through a plate with a hole size of 8 mm. Salt doses were from 0 to 2.0%, at intervals of 0.2%. Each sort of meat was divided into two parts of 350 g: 1) with initial grinding (coarse grinding), and 2) with subsequent grinding through a plate with a hole size of 3 mm (fine grinding). The salt content in fresh pork meat (0% salt) ranged between 0.13 and 0.16%, whereas the content in beef ranged from 0.14 to 0.19% (as analysed by the AAS method). The proportion of added salt had a statistically significant effect on the salt content in meat. No significant differences were found between coarse and fine grinding and between pork and beef meat. The predicted natural salt content in meat was 0.15 and 0.19% for pork, and 0.20 and 0.21% for beef. The proportion of analysed salt was then determined as 0.99-1.06 times the dosed salt. The authors do not recommend the use of the NIR method, which provides reliable results for the main chemical components of meat, i.e. protein and fat, for the determination of the proportions of salt in meat.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Acta veterinaria (Brno)

ISSN

0001-7213

e-ISSN

—

Volume of the periodical

93

Issue of the periodical within the volume

4

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

6

Pages from-to

461-466

UT code for WoS article

001390178500013

EID of the result in the Scopus database

2-s2.0-85214916303