Determination of macro- and microelements in mechanically separated meats from different countries of origin and used in the Serbian meat industry

Jasna Đinović-Stojanović; Ivana Branković Lazić; Zoran Petrović; Srđan Stefanović; Nikola Borjan; Munevera Begić; Saša Janković

doi:10.18485/meattech.2024.65.1.1

Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology https://orcid.org/0000-0003-4602-0835
Ivana Branković Lazić Institute of Meat Hygiene and Technology https://orcid.org/0009-0005-5844-9278
Zoran Petrović Institute of Meat Hygiene and Technology https://orcid.org/0000-0003-2016-5681
Srđan Stefanović Institute of Meat Hygiene and Technology https://orcid.org/0000-0002-8011-5654
Nikola Borjan Institute of Meat Hygiene and Technology https://orcid.org/0000-0003-4067-3755
Munevera Begić Faculty of Agriculture and Food Science, University of Sarajevo https://orcid.org/0000-0002-9425-8568
Saša Janković Institute of Meat Hygiene and Technology https://orcid.org/0000-0002-5223-6993

DOI: https://doi.org/10.18485/meattech.2024.65.1.1

Keywords: mechanically separated meat, deboned poultry meat, elements, EFSA opinion, Serbian meat industry

Abstract

According to the European Food Safety Authority (EFSA), calcium (Ca) content is one of the major control parameters for mechanically separated meat (MSM), as this element is an indicator of residual bone in the product. In the current study, the levels of Ca, magnesium (Mg), potassium (K), iron (Fe), copper (Cu) and zinc (Zn) in MSM from different countries (Serbia, Croatia, Bosnia and Herzegovina, France, North Macedonia, Sweden, Denmark and Germany) were determined. Samples were gathered from different meat processing facilities in Serbia. The levels of the six elements were determined by inductively coupled plasma mass spectrometry (ICP-MS). The distribution of the elements in MSMs was examined by applying principal component analysis (PCA). The quality of the MSMs in relation to the Ca content was compared in line both with the Serbian and EU legislation. Furthermore, control of Ca in MSM as well as control of conditions during the process of machine separation meat from bones tissues or from poultry carcasses is necessary to avoid the intake of bones particles in MSM and consequently in meat products.