Naslov (eng)

Chlorine content in meat products

Autor

Lilić, Slobodan
Borović, Branka
Vranić, Danijela
Babić Milijašević, Jelena
Gerić, Tamara
Milijašević, Milan
Videnović, Dunja

Publisher

Opis (eng)

Chlorine is a halogen element that appears in the human body as a free anion, and it plays important role in physiological processes. The main source of chlorine in food is sodium chloride. Data regarding the salt content in meat products were collected from the nutri- tion labels of 339 meat product from retail markets. The study encompassed 39 pates, 71 cooked sausages (41 finely minced and 30 coarsely minced), 66 pasteurized hams, 42 smoked meat products, 60 dry fermented sausages, 41 dry meats and 20 samples of bacon. The highest average chlorine contents were determined in dry fermented sausages and dry meat (2.30 g/100 g and 2.69 g/100 g, respectively) in accordance with their highest salt contents among the studied meat products. Due to table salt having a major role in meat processing, it can be concluded that meat products are important source of chlorine in consumers.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

Chlorine, Salt content, Meat products

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa