The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192 mg kg(-1); Fe, 19.550 mg kg(-1); Cu, 1.490 mg kg(-1); Zn, 44.470 mg kg(-1); and Se, 0.130 mg kg(-1)). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15 g/100 g) and fat (10.60 g/100 g) were established in loin, and the highest moisture level occurred in shoulder (72.02 g/100 g). Statistically, significant differences were establ...ished only between loin and shoulder in protein and fat contents.
Keywords:
Mangulica / Meat cuts / Essential elements / Proximate composition
Source:
Biological Trace Element Research, 2018, 184, 2, 369-377
TY - JOUR
AU - Nikolić, Dragica
AU - Janković, Saša
AU - Parunović, Nenad
AU - Korićanac, Vladimir
AU - Stanišić, Nikola
AU - Pezo, Lato
AU - Laušević, Mila
PY - 2018
UR - http://r.istocar.bg.ac.rs/handle/123456789/561
AB - The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192 mg kg(-1); Fe, 19.550 mg kg(-1); Cu, 1.490 mg kg(-1); Zn, 44.470 mg kg(-1); and Se, 0.130 mg kg(-1)). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15 g/100 g) and fat (10.60 g/100 g) were established in loin, and the highest moisture level occurred in shoulder (72.02 g/100 g). Statistically, significant differences were established only between loin and shoulder in protein and fat contents.
PB - Humana Press Inc, Totowa
T2 - Biological Trace Element Research
T1 - Nutrient Composition of Three Mangulica Pork Cuts from Serbia
VL - 184
IS - 2
SP - 369
EP - 377
DO - 10.1007/s12011-017-1194-9
ER -
@article{
author = "Nikolić, Dragica and Janković, Saša and Parunović, Nenad and Korićanac, Vladimir and Stanišić, Nikola and Pezo, Lato and Laušević, Mila",
year = "2018",
url = "http://r.istocar.bg.ac.rs/handle/123456789/561",
abstract = "The purpose of this study was to analyze and evaluate the levels of essential elements (Mn, Fe, Cu, Zn, and Se) and proximate composition (moisture, protein, fat, and ash) of three pork cuts (loin, hind leg, and shoulder) from free-range Mangulica pigs from Serbia. Essential elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). Shoulder contained the highest levels of essential elements (Mn, 0.192 mg kg(-1); Fe, 19.550 mg kg(-1); Cu, 1.490 mg kg(-1); Zn, 44.470 mg kg(-1); and Se, 0.130 mg kg(-1)). The shoulder and hind leg cut differed significantly from the loin in Mn, Fe, Cu, and Zn levels. This study showed that Mangulica pork is a rich source of Fe and Zn, and these elements showed significant correlations for a range of tissue combinations. The highest levels of protein (21.15 g/100 g) and fat (10.60 g/100 g) were established in loin, and the highest moisture level occurred in shoulder (72.02 g/100 g). Statistically, significant differences were established only between loin and shoulder in protein and fat contents.",
publisher = "Humana Press Inc, Totowa",
journal = "Biological Trace Element Research",
title = "Nutrient Composition of Three Mangulica Pork Cuts from Serbia",
volume = "184",
number = "2",
pages = "369-377",
doi = "10.1007/s12011-017-1194-9"
}
Nikolić, D., Janković, S., Parunović, N., Korićanac, V., Stanišić, N., Pezo, L.,& Laušević, M. (2018). Nutrient Composition of Three Mangulica Pork Cuts from Serbia.
Biological Trace Element Research
Humana Press Inc, Totowa., 184(2), 369-377.
https://doi.org/10.1007/s12011-017-1194-9
Nikolić D, Janković S, Parunović N, Korićanac V, Stanišić N, Pezo L, Laušević M. Nutrient Composition of Three Mangulica Pork Cuts from Serbia. Biological Trace Element Research. 2018;184(2):369-377
Nikolić Dragica, Janković Saša, Parunović Nenad, Korićanac Vladimir, Stanišić Nikola, Pezo Lato, Laušević Mila, "Nutrient Composition of Three Mangulica Pork Cuts from Serbia" Biological Trace Element Research, 184, no. 2 (2018):369-377,
https://doi.org/10.1007/s12011-017-1194-9 .
