Evaluation of some Heavy Metals in Cows Meat and some Chicken Organs in Damietta Governorate Markets and Effect of the Heat on their Levels. | ||
| Journal of Environmental Sciences. Mansoura University | ||
| Article 4, Volume 48, Issue 3, September 2019, Pages 131-143 PDF (582.81 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/joese.2019.158399 | ||
| Author | ||
| Amany Faried Hasballah | ||
| Environmental Sciences Department, Faculty of Sciences, Damietta University, Damietta, Egypt | ||
| Abstract | ||
| The concentrations of some heavy metals, (Fe, Zn, Cu, Pb ,Cd and Co) in Cows meat, and some chicken organs collected from five regions of Damietta governorate (ElZarka, Faraskour, Kafr El-Batiekh, Damietta City and New Damietta city) in Egypt country were assessed using Flame Atomic Absorption Spectrophotometry (A.A.S). Also the study aimed to evaluate the effect of heat on the heavy metals concentrations. The obtained results declared that the concentrations of heavy metals in cows meat samples from different regions showed a variation followed the order Zn> Fe> Cu> Pb> Cd> Co. The same observation was found in concentrations of heavy metals in chicken gizzard samples, Zn> Fe> Cu> Pb> Cd> Co. While, in the chicken livers the concentrations of heavy metals followed the sequence of Fe > Zn> Cu > Pb> Cd > Co. According to maximum allowable levels the concentrations of Zn, Cu and Cd in chicken gizzard and livers below the allowable levels, while the concentrations of Fe and Pb above the safe limits. Also according to allowable levels of (FAO, 1983), Cd concentration in cows meat within safe limit of 0.1 µg/g, while Pb concentration above allowable level of 0.1 µg/g. Cu concentration in cows meat above maximum allowable level of 5 µg/g according to (EC, 2005) also the mean concentrations of Cu and Fe in all the meat samples were higher than the regulatory limit for (FAO/WHO, 2000), 0.1 and 0.3 µg/g, respectively. Through the results, boiling method had a highly efficiency in reduction of some heavy metals concentrations more than grilling method. | ||
| Keywords | ||
| Heavy Metals; Chicken; Cows Meat; Heat; Cooking Effects | ||
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