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

J 2024

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

BARTAKOVA, Klara; Blanka MACHARACKOVA; Michaela KRALOVA; Josef KAMENIK; Danka HARUŠTIAKOVÁ et. al.

Základní údaje

Originální název

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

Autoři

BARTAKOVA, Klara; Blanka MACHARACKOVA; Michaela KRALOVA; Josef KAMENIK a Danka HARUŠTIAKOVÁ (703 Slovensko, garant, domácí)

Vydání

Acta veterinaria (Brno), Brno, VFU Brno, ČR, 2024, 0001-7213

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

40301 Veterinary science

Stát vydavatele

Česká republika

Utajení

není předmětem státního či obchodního tajemství

Odkazy

URL

Impakt faktor

Impact factor: 0.700

Kód RIV

RIV/00216224:14310/24:00138671

Organizační jednotka

Přírodovědecká fakulta

DOI

https://doi.org/10.2754/avb202493040461

UT WoS

001390178500013

EID Scopus

2-s2.0-85214916303

Klíčová slova anglicky

Beef; pork; sodium determination; AAS; NIR

Štítky

rivok

Příznaky

Mezinárodní význam, Recenzováno

Změněno: 28. 1. 2025 12:28, Mgr. Michaela Hylsová, Ph.D.

Anotace

V originále

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.

Citovat

BARTAKOVA, Klara; Blanka MACHARACKOVA; Michaela KRALOVA; Josef KAMENIK a Danka HARUŠTIAKOVÁ. Actual salt content in salted minced pork and beef as determined by AAS and NIR methods. Acta veterinaria (Brno). Brno: VFU Brno, ČR, 2024, roč. 93, č. 4, s. 461-466. ISSN 0001-7213. Dostupné z: https://doi.org/10.2754/avb202493040461.

@article{2471959,
   author = {Bartakova, Klara and Macharackova, Blanka and Kralova, Michaela and Kamenik, Josef and Haruštiaková, Danka},
   article_location = {Brno},
   article_number = {4},
   doi = {https://doi.org/10.2754/avb202493040461},
   keywords = {Beef; pork; sodium determination; AAS; NIR},
   language = {eng},
   issn = {0001-7213},
   journal = {Acta veterinaria (Brno)},
   title = {Actual salt content in salted minced pork and beef as determined by AAS and NIR methods},
   url = {https://actavet.vfu.cz/93/4/0461/},
   volume = {93},
   year = {2024}
}

TY  - JOUR
ID  - 2471959
AU  - Bartakova, Klara - Macharackova, Blanka - Kralova, Michaela - Kamenik, Josef - Haruštiaková, Danka
PY  - 2024
TI  - Actual salt content in salted minced pork and beef as determined by AAS and NIR methods
JF  - Acta veterinaria (Brno)
VL  - 93
IS  - 4
SP  - 461-466
EP  - 461-466
PB  - VFU Brno, ČR
SN  - 00017213
KW  - Beef
KW  - pork
KW  - sodium determination
KW  - AAS
KW  - NIR
UR  - https://actavet.vfu.cz/93/4/0461/
N2  - 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.
ER  -

BARTAKOVA, Klara; Blanka MACHARACKOVA; Michaela KRALOVA; Josef KAMENIK a Danka HARUŠTIAKOVÁ. Actual salt content in salted minced pork and beef as determined by AAS and NIR methods. \textit{Acta veterinaria (Brno)}. Brno: VFU Brno, ČR, 2024, roč.~93, č.~4, s.~461-466. ISSN~0001-7213. Dostupné z: https://doi.org/10.2754/avb202493040461.

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