title: Comparative study of mineral composition of beef steak and pork chops depending on the thermal preparation method.
abstract: This study focuses on the effects of three different thermal preparation methods (roasting, boiling, and microwave cooking) on the mineral concentrations of beef and pork, as well as on the comparison of mineral levels between these two types of meat. In this study, raw and cooked beef and pork samples were selected and analyzed by ICP-OES in order to determine mineral concentrations. In general, thermal preparation clearly increased mineral concentrations in cooked samples compared to raw meat. The highest mineral concentration was identified in the roasted samples. Trace element concentrations in beef were significantly higher compared to pork. In pork, Na concentration decreased in all samples, suggesting that Na is lost with water. Zn mean content in cooked beef samples registered significant differences compared to pork cooked samples. The percentage of water loss during the microwave thermal preparation for beef samples was higher than the other two treatments.
authors.affiliation: UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097 Bucharest, Romania. Electronic address: gvgoran@gmail.com.
authors.forename: Gheorghe Valentin
authors.initials: GV
authors.lastname: Goran
authors.affiliation: UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097 Bucharest, Romania. Electronic address: liliana_tudoreanu223@hotmail.co.uk.
authors.forename: Liliana
authors.initials: L
authors.lastname: Tudoreanu
authors.affiliation: UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097 Bucharest, Romania. Electronic address: elenrotaru@yahoo.com.
authors.forename: Elena
authors.initials: E
authors.lastname: Rotaru
authors.affiliation: UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097 Bucharest, Romania. Electronic address: vcrivineanu@gmail.com.
authors.forename: Victor
authors.initials: V
authors.lastname: Crivineanu
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking / Q000379:methods*; D006358:Hot Temperature; D008274:Magnesium / Q000032:analysis; D008872:Microwaves; D009753:Nutritive Value; D011188:Potassium / Q000032:analysis; D000069466:Red Meat / Q000032:analysis*; D012964:Sodium / Q000032:analysis; D013552:Swine; D014131:Trace Elements / Q000032:analysis*; D015032:Zinc / Q000032:analysis
chemical_list: D014131:Trace Elements; D012964:Sodium; D008274:Magnesium; D015032:Zinc; D011188:Potassium
keywords: Aluminum (PubChem CID: 5359268); Beef rib eye steak; Calcium (PubChem CID: 271); Copper (PubChem CID: 23978); Iron (PubChem CID: 23925); Lithium (PubChem CID: 28486); Manganese (PubChem CID: 23930); Minerals; Pork loin/chops; Potassium (PubChem CID: 5462222); Sodium (PubChem CID: 923); Strontium (PubChem CID: 5359327); Thermal preparation; Zinc (PubChem CID: 23994)