Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-29T11:25:09.595Z Has data issue: false hasContentIssue false
  • English
  • Français

Variability of selected trace elements of different meat cuts determined by ICP-MS and DRC-ICPMS

Published online by Cambridge University Press:  01 January 2009

N. Gerber ,
R. Brogioli ,
B. Hattendorf ,
M. R. L. Scheeder ,
C. Wenk  and
D. Günther
N. Gerber*
Affiliation:
Institute of Animal Science, Nutrition Biology, ETH Zurich, 8092 Zurich, Switzerland
R. Brogioli
Affiliation:
Laboratory for Inorganic Chemistry, ETH Zurich, 8093 Zurich, Switzerland
B. Hattendorf
Affiliation:
Laboratory for Inorganic Chemistry, ETH Zurich, 8093 Zurich, Switzerland
M. R. L. Scheeder
Affiliation:
Swiss College of Agriculture, 3052 Zollikofen, Switzerland
C. Wenk
Affiliation:
Institute of Animal Science, Nutrition Biology, ETH Zurich, 8092 Zurich, Switzerland
D. Günther
Affiliation:
Laboratory for Inorganic Chemistry, ETH Zurich, 8093 Zurich, Switzerland
*
E-mail: nadine.gerber@inw.agrl.ethz.ch
Get access

Abstract

The aim of this study was to determine the levels of cadmium, lead, iron, zinc, selenium, manganese, copper and molybdenum in different cuts of beef, pork, lamb, chicken and foal collected from supermarkets and butcheries in Switzerland. The concentrations of manganese, copper, molybdenum, zinc, iron, selenium, cadmium and lead were determined by inductively coupled plasma mass spectrometry (ICP-MS) after microwave digestion. Mean values and their respective coefficients of variation were calculated from the measured concentrations. The concentrations found for cadmium and lead ranged from 0.6 to 3.9 μg/100 g and 1.0 to 2.1 μg/100 g, respectively. Concentrations ranged between 0.5 and 3.3 mg/100 g for iron, 0.7 and 5.1 mg/100 g for zinc, 9 and 44 μg/100 g for selenium, 3.1 and 16.7 μg/100 g for manganese, 0.3 and 132 μg/100 g for copper and 0.9 and 3.2 μg/100 g for molybdenum. Differences found for the concentrations in meat from different species as well as between the individual meat cuts were notable for iron, zinc, selenium and copper. Manganese concentrations were found to vary unsystematically within muscles and species. Molybdenum concentrations were higher in chicken meat in comparison with the mammalian meats. The highest coefficients of variation were found for manganese (13% to 142%) and copper (13% to 224%), while the lowest was found for zinc (4% to 45%). In conclusion, in order to provide an accurate overview and to be able to calculate reliable dietary intakes, it is important to include the variability in food composition data.

Keywords

meattrace elementsvariabilitymicrowave digestionICP-MS
Type
Full Paper
Information
animal , Volume 3 , Issue 1 , January 2009 , pp. 166 - 172
Copyright
Copyright © The Animal Consortium 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Abou-Arab, AAK 2001. Heavy metal content in Egyptian meat and the role of detergent washing on their levels. Food and Chemical Toxicology 39, 593–599.CrossRefGoogle ScholarPubMed
Bou, R, Guardiola, F, Padró, A, Pelfort, E, Codony, R 2004. Validation of mineralisation procedures for the determination of selenium, zinc, iron and copper in chicken meat and feed samples by ICP-AES and ICP-MS. Journal of Analytical Atomic Spectrometry 19, 1361–1369.CrossRefGoogle Scholar
Briggs, GM, Schweigert, BS 1990. An overview of meat in the diet. Advances in meat research 6, 1–18. Elsevier Applied Science, New York, USA.Google Scholar
Carpenter, CE, Clark, E 1995. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats. Journal of Agricultural and Food Chemistry 43, 1824–1827.Google Scholar
Cassens, RG, Briskey, EJ, Hoekstra, WG 1963. Variation in zinc content and other properties of various porcine muscles. Journal of the Science of Food and Agriculture 14, 427–432.CrossRefGoogle Scholar
Chan, W, Brown, J, Lee, SM, Buss, DH 1995. Meat, poultry and game. McCane and Widdowson’s The Composition of Foods, 5th edition. The Royal Society of Chemistry, Cambridge, UK.CrossRefGoogle Scholar
Chanson, A, Brachet, P, Grolier, P, Rock, E 2003. Micronutrient intakes from meat. Sciences des Aliment 23, 47–55.CrossRefGoogle Scholar
Celik, U, Oehlenschläger, J 2004. Determination of zinc and copper in fish samples collected from Northeast Atlantic by DPSAV. Food Chemistry 87, 343–347.CrossRefGoogle Scholar
Combs, GF Jr 2000. Food system-based approaches to improving micronutrient nutrition: the case for selenium. Biofactors 12, 39–43.CrossRefGoogle ScholarPubMed
Combs, GF Jr 2001. Selenium in global food systems. British Journal of Nutrition 85, 517–547.CrossRefGoogle ScholarPubMed
Doganoc, DZ 1996. Lead and cadmium concentrations in meat, liver and kidney of Slovenian cattle and pigs from 1989 to 1993. Food Additives and Contaminants 13, 237–241.CrossRefGoogle ScholarPubMed
Ellis, DR, Salt, DE 2003. Plants, selenium and human health. Current Opinion in Plant Biology 6, 273–279.CrossRefGoogle ScholarPubMed
Flachowsky, G, Jahreis, G 1995. Einflussmöglichkeiten der Tierernährung auf Inhaltsstoffe in Lebensmittel tierischer Herkunft. Lohmann Info January to April, 19–28.Google Scholar
Goldhaber, SB 2003. Trace element risk assessment: essentiality vs. toxicity. Regulatory Toxicology Pharmacology 38, 232–242.CrossRefGoogle ScholarPubMed
González-Weller, D, Karlsson, L, Caballero, A, Hernández, F, Gutiérrez, A, González-Iglesias, T, Marino, M, Hardisson, A 2006. Lead and cadmium in meat and meat products consumed by the population in Tenerife Island, Spain. Food Additives and Contaminants 23, 757–763.CrossRefGoogle ScholarPubMed
Greenfield, H, Southgate, ADT 2003. Food composition data, 2nd edition. Food and Agriculture Organization of the United Nation, Rome.Google Scholar
Haldimann, M, Dufosse, K, Mompart, A, Zimmerli, B 1999. Vorkommen von Selen in Lebensmitteln tierischer Herkunft des Schweizer Marktes (Occurrence of selenium in food of animal origin on the Swiss market). Mitteilungen aus Lebensmitteluntersuchung und Hygiene 90, 241–281.Google Scholar
Halliwell, D, Turoczy, N, Stagnitti, F 2000. Lead concentrations in Eucalyptus sp. in a small coastal town. Bulletin of Environmental Contamination and Toxicology 65, 583–590.CrossRefGoogle Scholar
Hattendorf, B, Günther, D 2003. Strategies for method development for an inductively coupled plasma mass spectrometer with bandpass reaction cell. Approaches with different reaction gases for the determination of selenium. Spectrochimica Acta Part B – Atomic Spectroscopy 58, 1–13.CrossRefGoogle Scholar
Hecht, H, Kumpulainen, J 1995. Essential and toxical elements in meat and eggs. Mitteilungsblatt der Bundesanstalt fuer Fleischforschung Kulmbach 34, 46–52.Google Scholar
Hintze, KJ, Lardy, GP, Marchello, MJ, Finley, JW 2001. Areas with high concentrations of selenium in the soil and forage produce beef with enhanced concentrations of selenium. Journal of Agricultural and Food Chemistry 49, 1062–1067.CrossRefGoogle ScholarPubMed
Kabata-Pendias, A 1998. Geochemistry of selenium. Journal of Environmental Pathology, Toxicology and Oncology 17, 173–177.Google ScholarPubMed
Keck, AS, Finley, JW 2006. Database values do not reflect selenium contents of grain, cereals, and other foods grown or purchased in the upper Midwest of the United States. Nutrition Research 26, 17–22.CrossRefGoogle Scholar
Langlands, JP, Donald, GE, Smith, AJ 1987. Analysis of data collected in a residue survey: copper and zinc concentrations in liver, kidney and muscle in Australian sheep and cattle. Australian Journal of Experimental Agriculture 27, 485–491.CrossRefGoogle Scholar
Leonhardt, M, Wenk, C 1997. Variability of selected vitamins and trace elements of different meat cuts. Journal of Food Composition and Analysis 10, 218–224.CrossRefGoogle Scholar
Leonhardt, M, Kreuzer, M, Wenk, C 1997. Available iron and zinc in major lean meat cuts and their contribution to the recommended trace element supply in Switzerland. Nahrung 41, 289–292.CrossRefGoogle Scholar
Lombardi-Boccia, G, Lanzi, S, Aguzzi, A 2005. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of Food Composition and Analysis 18, 39–46.CrossRefGoogle Scholar
Marchello, MJ, Slanger, WD, Milne, DB 1985. Macro and micro minerals from selected muscles of pork. Journal of Food Science 50, 1375–1378.CrossRefGoogle Scholar
Moeller, A, MacNeil, SD, Ambrose, RF, Que Hee, SS 2003. Elements in fish of Malibu Creek and Malibu Lagoon neat Los Angeles, California. Marine Pollution Bulletin 46, 424–429.CrossRefGoogle Scholar
National Research Council 2000. Mineral tolerance of domestic animals. National Academic of Science, Washington, DC.Google Scholar
Niemi, A, Venalainen, ER, Hirvi, T, Hirn, J, Karppanen, E 1991. The lead, cadmium and mercury concentration in muscle, liver and kidney from Finnish pigs and cattle during 1987–1988. Zeitschrift für Lebensmittel-Untersuchung und -Forschung 192, 427–429.CrossRefGoogle ScholarPubMed
Pennington, JAT, Schoen, SA, Salmon, GD, Young, B, Johnson, RD, Marts, RW 1995. Composition of core foods of the US Food Supply, 1982–1991. I. Sodium, phosphorus, and potassium. Journal of Food Composition and Analysis 8, 91–128.CrossRefGoogle Scholar
Rubio, C, Hardisson, A, Reguera, JI, Revert, C, Lafuente, MA, González-Iglesias, T 2006. Cadmium dietary intake in the Canary, Islands, Spain. Environmental Research 100, 123–129.CrossRefGoogle ScholarPubMed
Schricker, BR, Miller, DD, Stouffer, JR 1982a. Measurement and content of nonheme and total iron in muscle. Journal of Food Science 47, 740–743.CrossRefGoogle Scholar
Schricker, BR, Miller, DD, Stouffer, JR 1982b. Content of zinc in selected muscles from beef, pork, and lamb. Journal of Food Science 47, 1020–1020.Google Scholar
Scientific Committee on Food 2006. Guidelines of the scientific committee on food for the development of tolerable upper intake levels for vitamins and minerals. Brussel, Belgium. European Commission, Health & Consumer Protection. Retrieved December 2004, from http://europa.eu.int/comm/food/fs/sc/scf/out80a_en.pdfGoogle Scholar
Souci, SW, Fachmann, W, Kraut, H 2000. Food composition and nutrition tables, 6th edition. Medpharm, Stuttgart.Google Scholar
Tahvonen, R, Kumpulainen, J 1994. Lead and cadmium contents in pork, beef and chicken, and in pig and cow liver in Finland during 1991. Food Additives and Contaminants 11, 415–426.CrossRefGoogle ScholarPubMed
Tanner, SD, Baranov, VI, Bandura, DR 2002. Reaction cells and collision cells for ICP-MS: a tutorial review. Spectrochimica Acta Part B – Atomic Spectroscopy 57, 1361–1452.CrossRefGoogle Scholar
World Health Organisation (WHO) 2000. Lead. In Safety evaluation of certain food additives and contaminants. Fifty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Food Additives Series 44. WHO, Geneva, pp. 273–312.Google Scholar
World Health Organisation (WHO) 2001. Cadmium. In Safety evaluation of certain food additives and contaminants. Fifty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Food Additives Series 46. WHO, Geneva, pp. 247–305.Google Scholar