Assessment of Heavy Metals in Cooked Meat and Chicken Meat | ||
| Benha Veterinary Medical Journal | ||
| Article 13, Volume 34, Issue 1, March 2018, Pages 152-161 PDF (265.21 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/bvmj.2018.53542 | ||
| Authors | ||
| Mohamed Mohamed1; Fatin Hassanen2; Heba Abozaid3 | ||
| 1Animal Health Research Institute, Benha branch | ||
| 2Meat Hygiene Dept., Faculty of Veterinary Medicine, Benha University | ||
| 3Food hygiene Dept., Animal Health research Institute | ||
| Abstract | ||
| This study was conducted to evaluate the levels of heavy metals (lead , cadmium and copper)in cooked beef and chicken meat . The obtained results indicated that the mean values of lead concentration in the examined samples of boiled chicken thigh, boiled chicken breast, roasted chicken thigh, roasted chicken breast, boiled fore quarter beef and boiled hind quarter beef were 0.15± 0.01 , 0.12± 0.01 ,0.21± 0.02 ,0.16± 0.01 ,0.09± 0.01 and 0.13±0.01 mg/kg wet weight, respectively. While the mean values of cadmium concentration in the examined samples of boiled chicken thigh, boiled chicken breast, roasted chicken thigh, roasted chicken breast, boiled fore quarter beef and boiled hind quarter beef were 0.09± 0.01 , 0.06± 0.01 ,0.14± 0.01 ,0.10± 0.01 ,0.05± 0.01 and 0.08± 0.01 , respectively Furthermore, and that the mean values of copper concentration in the examined samples of boiled chicken thigh, boiled chicken breast, roasted chicken thigh, roasted chicken breast, boiled fore quarter beef and boiled hind quarter beef were 2.28± 0.35 , 1.47± 0.22 ,2.59± 0.46 ,2.06± 0.31 ,1.47± 0.19 and 1.60±0.23 mg/kg wet weight, respectively, The public health importance of the heavy metals and the recommended points were discussed. | ||
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