UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097 Bucharest, Romania.
Meat Sci. 2016 Aug;118:117-21. doi: 10.1016/j.meatsci.2016.03.031. Epub 2016 Apr 9.
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.
本研究重点研究了三种不同的热制备方法（烘烤、煮沸和微波烹饪）对牛肉和猪肉中矿物质浓度的影响，以及这两种肉类之间矿物质水平的比较。在这项研究中，选择了生的和熟的牛肉和猪肉样品，并通过 ICP-OES 进行分析，以确定矿物质浓度。一般来说，与生肉相比，热制备明显提高了熟肉样品中的矿物质浓度。在烤的样品中，矿物质浓度最高。牛肉中的微量元素浓度明显高于猪肉。在猪肉中，所有样品中的 Na 浓度均降低，表明 Na 随水流失。与熟猪肉样品相比，熟牛肉样品中的 Zn 平均含量存在显著差异。牛肉微波热制备过程中的水分损失百分比高于其他两种处理方式。
