The aim of this study was to compare the quality of animal - origin products
from different leading manufacturers. The research material were kabanos,
black pudding, sausage, luncheon meat, homogenized sausage, liverwurst,
headcheese, ham, bacon and minced meat. A dry matter, nutrient content,
preserwatives (nitrates, phosphates and salt) and contaminants (heavy metals
and pesticides) were determined in all samples. The total phosphorus content
(expressed as P) was determined using vanadomolybdate method (UV-Vis
spectrophotometry). The determination of salt was conducted using Mohr
titration method. For nitrate and nitrites amount determination enzymatic
method was used. The fat content was determined using Soxhlet method
extraction. Truspec was used for proteins content determination. Heavy metal
and minerals were determined using AAS. The total phosphorus content in meat
products ranged from 82 mg/100g (liverwurst) to 313 mg/100g (ham). The sodium
chloride content in the samples ranged from 0.39% (minced meat) to 2.67%
(kabanos). For nitrates and nitrites the results ranged from 3.11 mg/kg
(kabanos) to 69.90 mg/kg (bacon) nitrates and from 3.52 mg/kg (black pudding)
to 78.71 mg/kg (homogenized sausage) nitrites. The obtained results for fat
content were ranged from 48.7 g/100g (bacon) to 3.5 g/100g (ham). The results
for proteins content ranged from 7.9 g/100g (liverwurst) to 26.6 g/100g
(kabanos). The results ranged from 53.88 mg/kg (liverwurst) to 289.61 mg/kg
(luncheon meat) for calcium, from 40.41 mg/kg (liverwurst) to 274.96 mg/kg
(kabanos) for magnesium, from 0.65 g/kg (minced meat) to 4.70 g/kg (kabanos)
for potasium, from 0.65 g/kg (minced meat) to 15.2 g/kg (kabanos) for sodium,
from 0.12 mg/kg (luncheon meat) to 1.15 mg/kg (liverwurst) for copper, from
5.38 mg/kg (backon) to 58.54 mg/kg (black pudding) for iron, from 0.08 mg/kg
(backon) to 2.44 mg/kg (black pudding) for manganese, from 8.35 mg/kg
(homogenized sausage) to 33.24 mg/kg (minced meat) for zinc and from 0.001
mg/kg (homogenized ham) to 0.011 mg/kg (black pudding) for cadmium.
Influence of the origin on selected determinants of the quality of pork meat products
