Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIX, Issue 2
Written by Gheorghe Valentin GORAN, Emanuela BADEA, Carmen Daniela PETCU, Oana Diana MIHAI, Liliana TUDOREANU
A comparative study of trace elements and macrominerals in pork can provide valuable information about how the safety and nutritional level of the meat is affected by the cooking method. This study aimed to assess the effects of three cooking methods (roasting, boiling, and microwaving) on the mineral composition of pig leg. In this study, minerals' concentration in raw and cooked pork samples were determined by ICP-OES. Roasting, boiling, and microwaving can lead to different effects on the minerals and the toxins present in the meat. The studied cooking methods influenced the mineral composition and nutritional value in cooked pig leg samples compared to raw ones, with impact on the minerals’ intake. Generally, macromineral levels increased in cooked pork samples and trace elements decreased, with roasting improving the mineral nutritional value of pig leg.
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