title: Release of copper from embedded solid copper bullets into muscle and fat tissues of fallow deer (Dama dama), roe deer (Capreolus capreolus), and wild boar (Sus scrofa) and effect of copper content on oxidative stability of heat-processed meat.
abstract: When venison with embedded copper bullets was subjected to different culinary processing procedures, the amount of copper released from the embedded bullet was affected more by the retention period of the bullet in the meat during cool storage, than by the different heating protocols. The presence of copper fragments had no significant effect on levels of thiobarbituric acid reactive substances (TBARS). Conversely, TBARS in lean meat (fallow deer, wild boar, roe deer) were significantly affected by culinary treatment (higher TBARS in boiled and boiled-stored meat than in meat barbecued or boiled in brine). In pork-beef patties doped with up to 28mg/kg Cu, TBARS increased after dry-heating and subsequently storing the meat patties. The amount of copper doping had no effect on TBARS for 0 and 7days of storage, but a significant effect at day 14 (fat oxidation retarded at higher Cu doses). Evidence is presented that wild boar meat may be more sensitive to fat oxidation than pork-beef.
authors.affiliation: Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
authors.forename: I
authors.initials: I
authors.lastname: Schuhmann-Irschik
authors.affiliation: Special Investigations in Element Analysis, Austrian Agency for Health and Food Safety, 1220 Vienna, Austria.
authors.forename: M
authors.initials: M
authors.lastname: Sager
authors.affiliation: Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria. Electronic address: peter.paulsen@vetmeduni.ac.at.
authors.forename: P
authors.initials: P
authors.lastname: Paulsen
authors.affiliation: Bioinformatics and Biostatistics Platform, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
authors.forename: A
authors.initials: A
authors.lastname: Tichy
authors.affiliation: Institute of Meat Hygiene, Meat Technology and Food Science, Department for Farm Animals and Veterinary Public Health, University of Veterinary Medicine Vienna, 1210 Vienna, Austria.
authors.forename: F
authors.initials: F
authors.lastname: Bauer
mesh_terms: D000273:Adipose Tissue / Q000187:drug effects* / Q000378:metabolism; D000818:Animals; D003300:Copper / Q000494:pharmacology*; D003670:Deer; D004305:Dose-Response Relationship, Drug; D005511:Food Handling; D006358:Hot Temperature; D018482:Muscle, Skeletal / Q000187:drug effects* / Q000378:metabolism; D018384:Oxidative Stress / Q000187:drug effects*; D000069466:Red Meat / Q000032:analysis*; D034421:Sus scrofa; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D017392:Thiobarbituric Acid Reactive Substances; D003300:Copper
keywords: Boiling; Brine-curing; Copper fragments; Exposure assessment; Meat; TBARS; pH